Boil the chicken bones and chicken feet until tender. I used pressure cooker so took me 15 mins only. Add pinch of salt. Set aside. You can prepare the stock before and freeze it for future use.
For the chicken: heat some oil in the pan, saute onion and garlic until fragrant. Add the chicken meat, cook until no longer pink. Add in mushroom, add all seasoning. Cook until most of the water is reduced. Taste and adjust the seasoning accordingly.
For the rice: wash the rice, drain the water. In a pan, cook the rice with all seasoning and chicken stock, until the rice absorb all the stock. The rice is still hard at this stage. We will need to steam the rice again.
Assemble: in a bowl, put some chicken, and covered it with rice
Steam for 30-40 minutes until the rice is cooked perfectly.
Ready to serve with some veggies. Season the remaining chicken stock with salt/pepper/chicken stock powder and serve as a side dish.
