Steamed Rice Chopsuey with Shrimps, Chicken & Veges

2 to 3 cups cooked rice

3 cups chicken stock

boneless cubed chicken pieces - as much as you like

shrimps boiled – as much as you like

1 can mushrooms – cut as desired

2 capsicum – cubed or cut as desired

1 bunch spring onion greens – cut in big pieces

2 carrots – cut as desired

1 Onion - cubed

any other veges u would like to add ( chinese cabbage, or any other greens)

3 to 4 flakes garlic – chopped fine

1 or 2 chillies (optional/ if desired) - chopped fine

2 to 3 tbsp soya sauce

pinch of Aji No Moto

2 huge tablespoons of Cornflour mixed with a little water

Oil for frying

Method
Boil chicken and shrimp separately, drain and keep aside. Blanch carrots for a minute. Drain and set aside.

Heat oil in a wok. Add the garlic and let it fry well. Don’t let it brown. Add chillies (optional). Stir-fry for a minute. Add the veges and stir-fry for a minute. Add the chicken stock. Make sure that the salt is not too much in the stock as you will be adding a bit a of Soya sauce. Add Soya sauce and aji no moto ( (aji no moto may be omitted) Put the flame on high heat till the liquid starts boiling. Add the cornflour and let it thicken. Add the chicken, shrimps and the rice. Let it simmer for a minute. Serve hot.