南瓜鲜菇焖饭 Pumpkin and Fresh Mushroom Rice

【材料】
糙米1杯（洗净滴干）、南瓜200克（切丁）、牛油2汤匙、葱头1粒（剁碎）、蒜头2瓣（剁碎）、虾米2汤匙（浸泡洗净）、鸡肉130克（切丁，以1⁄2茶匙盐和胡椒粉腌妥）、鲜菇1包（去蒂）、鸡高汤300毫升
【调味料】
盐、白糖及胡椒粉各1⁄2茶匙、黑酱油1茶匙、鸡粉1茶匙
【装饰】
莞荽和青葱粒少许
【做法】
1. 起锅热牛油，把葱头，蒜头及虾米爆香。（图3）
2. 然后加入南瓜，鸡肉及鲜菇，炒2分钟。（图4-5）
3. 加入白米和调味料，炒1-2分钟后移到电饭煲里。（图6-7）
4. 加入鸡高汤，搅拌均匀后试味，然后开电把饭煮熟。（图8）
5. 饭煮好后不要开盖，焖10分钟后才开，吃时撒上莞荽和青葱粒。

【Ingredients】
280g (2 cups) brown long grain rice (washed and drained),200 g pumpkin (cubed), 2 Tbsps cooking oil, 2 heaped Tbps butter, 1 shallot (chopped), 2 cloves garlic (chopped), 2 Tbsps dried prawns (washed and drained), 130g chicken meat (cubed & marinated with 1⁄2 tsp salt, pepper), 1 packet fresh mushrooms-shimeiji (roots cut off), 300 ml fresh chicken stock
【Seasonings】
1⁄2 tsp salt, 1⁄2 tsp sugar, 1⁄2 tsp pepper, 1 tsp dark soya sauce, 1 tsp chicken stock granules
【Garnishing】
Some coriander leaves, Some chopped spring onions
【Method】
1. Heat oil and butter in a wok, stir-fry chopped garlic, shallots and dried prawns until light browned. (pic 3)
2. Toss in pumpkin, chicken and shimeiji mushrooms and sauté for another 2 minutes. (pic 4-5)
3. Add rice and seasoning, toss briefly for 1-2 minutes. Transfer rice mixture into an electric rice cooker. (pic 6-7)
4. Pour in chicken stock, adjusting seasonings to taste; cook until rice is done. (pic 8)
5. Leave rice in the rice cooker for another 10 minutes, garnish before serving.