Directions

To Cook

1. Heat up the oil in a wok over medium-high heat.
2. Add the sambal belacan and fry until fragrant before adding the shallots, chilli and garlic.
3. Saute for 30 secs before adding the shredded chicken and mixing well.
4. Add the rice, dark soy sauce and chicken stock powder and mix well, breaking up clumps of rice so that all the grains are coated.
5. Add the water spinach and fry until it begins to wilt.
6. Salt the rice to taste and serve immediately with chilli.