Recipe Ingredient
- 500g chicken, chopped into bite-sized pieces
- 15g dried Chinese mushrooms, soaked to soften and cubed
- 12g yok chuk, soaked to soften and shredded
- 4g tong kwai, soaked and shredded
- 1 tbsp kei chi
- 5-6 pieces rice rolls (chee cheong fun rolls), cut into 4cm lengths
- Seasoning (A)
- 1 tbsp chopped garlic
- 2 tbsp ginger juice
- 1 tbsp light soy sauce
- 2 tbsp Premium oyster sauce
- 1/2 tsp pepper
- 1 tsp sugar
- 1 tbsp sesame oil
- 1/2 tsp Shao Hsing Hua Tiau wine (optional)
- 1 tbsp corn flour
- Garnishing
- Some chopped spring onion and 1 tbsp sliced red chilli
Instructions
- Marinate chicken, mushrooms and herbs with seasoning (A) and leave aside for 1 hour or preferably overnight in the refrigerator. Divide into 5 portions.
- Arrange a portion of rice rolls on a plate. Put each portion of marinated chicken and herb ingredients over. Steam over rapidly boiling water for 15 minutes or until chicken is cooked through. Remove and serve hot with garnishing.
