Chicken, Ginger & Mushroom Stir Fry

Bring water to boil in a small pot, add washed jasmine rice and bring to the boil again. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.

Thinly slice the eschalot, mince garlic, slice mushrooms, thinly slice carrot, julienne ginger, slice spring onion, pick coriander, thinly slice chicken and set aside. Mix the soy sauce, oyster sauce, sugar and soy bean paste into a small bowl.

In a wok, heat oil on a high heat for 1-2 minutes, add the thinly sliced chicken and cook for 1-2 minutes.

Add eschalot, garlic, ginger, mushroom and carrot, then cook for 1-2 minutes.

Season with the sauces. Continue cooking for 1 - 2 minutes or until chicken is cooked through.

Add spring onion and stir to mix ingredients.

Transfer to a plate to serve along with steam rice, garnish with coriander.