3 bushels bee hoon
¼ handful dried shrimp
1 dried scallop
1 cup dried bean curd strips
½ cup green beans, cut into 1″ strips
¼ cup mushrooms, dried or tinned
¼ carrot, julienned
1 tsp garlic, minced
1 spring onion, sliced thinly. Save some for garnish.
1 tsp soy sauce
Fried shallots for garnish
1 lap cheong (chinese sausage, sliced)
Soak and drain bee hoon, dried shrimp, scallop and dried bean curd strips.
Fry garlic and spring onions till fragrant. Fry lap cheong.
Add dried bean curd strips and cook till softened.
Add green beans and mushrooms.
Add soy sauce. Adjust to taste.
Add bee hoon to ingredients and mix well, adding a little water or leftover water from shrimps/scallops it gets too dry.
Crack egg over bee hoon and stir well into it.
Top with shallots and spring onions to garnish.
Serve with chilli.
Lor Mai Kai ( 糯米鸡 nuòmǐ jī) is a cantonese dish and a classic dim sum dish.The glutinous rice is wrapped in lotus leaf and steamed. Where lotus leaf is unavailable, dish is steamed is a bowl and tipped up-side-down onto a plate to serve. This is the version presented below. The glutinous rice should be somewhat sticky, do not soak it for too long. It can be quite time-intensive to prepare but “oh-so-worth-it”. I like it best with garlic chilli sauce.
¼ chicken cut to bite sizes
1 tbsp oyster sauce
2 tbsp rice wine
2 tbsp corn flour
1 tsp 5 spice powder
1 tsp white pepper
1 tbsp soy sauce
50g pork, sliced
1 tbsp oil
1 tsp hoisin sauce
½ tsp soy sauce
Pinch of salt
Pinch of pepper
2 lap cheong (chinese sausage)
1 salted egg yolk
4 dried chinese black mushrooms (or shitake), soaked and sliced
3 cups of glutinous rice – soaked for about 4hrs
2 tbsp dried shrimp, soaked
Fingers-tip full dried mussels or scallops, soaked and separated
1 cup of water
2 cloves garlic, minced
1 shallot, chopped finely
½ tbsp oil
Marinate chicken and pork for 4 hours.
Saute shallots till tender. Add garlic. Fry till nearly golden.
Add glutinous rice.
Fry mixture for about 2 minutes.
Add 1 cup water and steam till water is fully absorbed.
Saute dried shrimps.
Add dried mussels or scallops.
Fry for about 2 minutes.
Lay chicken, pork, mushrooms, mussels, mussels, shrimp, lap cheong on the bottom of bowl.
Add some rice.
Put ¼ or ½ a salted egg yolk and cover with more rice.
Steam for 20 minutes.
Turn bowl over onto a plate to serve with garlic chilli sauce.