Ingredients (Serves 4)

Coconut rice by 4Care Cereal Cream
1 cup uncooked rice
1 tablespoon rice bran oil
2 tablespoons frozen green pea
2 tablespoons boiled lotus seed
2 tablespoons boiled peanut
3 straw mushrooms, torn into pieces
1/4 teaspoon sea salt
1 teaspoon light soy sauce
1 teaspoon sugar
1/4 pack (200 ml) 4Care Cereal Cream
(Mix with 1 cup water for 11/4 cups in total)
Cucumber slices and
fresh salad for garnish

Preparation

1. To make the dipping sauce: pound 1 tablespoon dark fermented soy bean with 2 teaspoons mature ginger thoroughly. Add 1 tablespoon light soy sauce, 2 tablespoons vinegar and 2 teaspoons

2. To make vegetarian chicken: roll out 2 fresh tofu sheets, one over another, put aside. In a mixing bowl, mix 2 tablespoons light soy sauce, 1 tablespoon sugar and 2 teaspoons rice bran oil together. Add tofu sheets and toss to coat well. Leave to marinate for at least 15 minutes. Steam until cooked through, remove from the heat.

3. To make coconut rice: wash the rice and drain. Preheat a pan with oil over medium heat. When the oil is hot, add rice. Stir, add the remaining ingredients except 4Care Cereal Cream. Season and toss well. Transfer to an electric rice cooker and pour in mixed 4Care Cereal Cream. Cook until done.

4. Spoon coconut rice on a serving platter. Slice chicken and place aside. Garnish with cucumber and fresh salad. Serve with dipping sauce and hot soup.