Chicken Wings Kiampong


  1. In a wok, heat 2 tablespoons of oil over medium heat. Sauté garlic, chicken, and mushrooms. Add half cup of soy sauce and water. Simmer until chicken is tender. Drain chicken and mushrooms. Set sauce aside.
  2. Heat remaining oil in a hot pan. Sauté onion, add rice and remaining soy sauce. Transfer to rice cooker, add water and sauce. Cook rice for 20 minutes, gently mix in chicken and mushrooms and continue heating until rice is evenly cooked.
  3. Transfer to a serving dish. Top with spring onions, peanuts, and eggs.

Makes 6 servings.