INGREDIENTS:

1. 100 g pork liempo, cut into wide strips
2. 2 packs (30 g pack) Datu Puti Oyster Sauce
3. 2 Tbsp Hapi Fiesta Vegetable Oil
4. 3 cloves garlic, crushed
5. 1 pc onion, sliced
6. 1 tsp grated ginger
7. 1 pc (150 g) chicken thigh, deboned and slice meat (reserve bones for stock)
8. 1 pc Chinese chorizo (Macau), sliced thinly
9. 1 pc (10-15g) dried shiitake mushrooms, soaked and sliced (1/4 cup) (reserve stock)
10. 2 packs (20 g pack) UFC Fun Chow Meaty Yang Chow
11. ½ tsp UFC Whole Pepper, crushed
12. 2 cups raw rice, washed once and drain
13. 2 cups water (add mushroom stock to make 2 cups)

Toppings (optional)

1. ¼ cup sliced green onions
2. 1 Tbsp adobo peanuts
3. 1 pc egg, cooked as omelet then cut into strips

PROCEDURE:

• 1. Marinate meat in Datu Puti Oyster Sauce.
• 2. Sauté garlic, onion, ginger and pork for 5 minutes.
• 3. Add chicken and chorizo. Sauté until meat turns light brown.
• 4. Add mushrooms, UFC Fun Chow and UFC Pepper. Sauté for 2 minutes.
• 5. Add rice and water. Stir. Cover and simmer over low heat for 35 minutes; stir after 15 minutes. Cover and cook over low heat until rice is done.
• 6. Serve with toppings.