1. Cut the chicken into small pieces.
2. Mix with all the ingredients from Soya sauce to sugar.
3. Add MSG (optional) marinate for 1 hour.
4. Heat the oil in a non stick kadai or a depp fry pan.
5. Add shallots, garlic and ginger. Fry till fragrant.
6. Add chilli and cumin powders. Fry for few seconds.
7. Add the chicken with the marinade.
8. Cover and simmer till the chicken is cooked.
9. Add the rice and mix well.
10. Cover and leave on low flame till the liquid from chicken is absorbed.
11. Serve hot, garnished with scabled eggs, accompanied by sweet and sour Chinese vegetables.

Serves: 4 to 6