Long Bean Rice

It is a Hakka dish that uses pork but I have substitued pork with chicken meat.

Ingredients
* A handful of long beans
* 1/2 chicken or 1 chicken breast
* 3 cm ginger
* 5 pips garlic

Marinating sauce
* 1 tsp sugar
* 1/4 tsp salt
* 1/4 ground white pepper
* 1 tsp sesame oil
* 1 tsp oyster sauce
* light soya sauce
* dark (thick) soya sauce

Method

Step 1

1. Cut your 1/2 chicken into bite sizes. If you are using chicken breast, slice it (thickness is too your liking)
2. Marinate chicken with the marinating sauce for at least 15 minutes. You can put 1 tbsp of Chinese rice wine.
   
   Do not use too much light soya sauce and use just a little dark (thick) soya sauce. If you put in too much dark soya sauce, your chicken will be black or at least dark brown and the taste changes. The amount of marinating sauce can be altered to suit your taste. Make changes if necessary.
   

Step 2

1. Boil 2 cups of rice. Put in 2 or 3 pips of smashed garlic if you want
   
   I use open fire and not the rice cooker. I don't like rice cookers eventhough it is move convenient. The reason is rice cooker takes longer and it igets messy. The bubbling rice water splashes everywhere. If you boil rice over fire directly, the rice cooks so fast that you hardly have time to run to the garden to water your plants. And it is so much cleaner. OK, the amount of water is the same that you use for the rice cooker. Actually everything is the same except that instead of using the rice cooker, you boil rice over open fire.
   

Step 3

1. Saute ginger (slice thinly) first as ginger takes longer time to be fragrant.
   Put in your chopped garlic.
2. When you think your garlic has turned slightly yellow, put in your chicken. Fry your chicken till it is half done.
3. Quickly put in your (cut 3 to 4 cm long beans) and do a quick fry. Your rice should be almost ready now.
4. Put everything into the rice pot and put off fire.
5. Let the pot remain over stove till it is dinner time.

You are done but please do not eat immediately as the fried ingredients take a little time to seep into the rice.

Marinate chicken pieces.

Cut your long beans to 3 to 4 cm or even longer if you like.

Slice your ginger or shred it as shown in the photo (shredding would allow everything to be consumed) and if you notice there are 2 forms of garlic. One is darker in colour and one is lighter. The lighter ones are put into the rice to be boiled together.

Boil rice.

Fry the chicken.

Fry the long beans last. Then add salt to taste.

LONG BEAN RICE