Here is the recipe
2 measuring cups of rice - washed and drained ( I used brown rice)
200g long mustard cabbage washed and coarsely chopped
3-4 chinese mushroom, soaked and diced
2 -3 Lap Cheong or Kwai Fah yoke (as shown in photo) - chopped
50 gms of dried, soaked and drained
2 tbsp oil
1 tbsp chopped garlic
2 shallots, sliced
500ml fresh chicken stock or water
1 1/2 tbsp of shao shine wine
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
- Heat oil in work, fry the dry prawns till the prawns start 'jumping' add in the garlic, shallots and fry till lightly brown and fragrant.
- Add the mushroom and lap cheong, mix well.
- Put in rice, long mustard cabbage and seasoning. toss for 2 minutes then remove all the ingredients to a rice cooker.
- Pour in chicken stock or water. Let the rice cook until done. Add in 1 1/2 tbsp of shao shine wine.
- Allow the rice to stand for 10-15 minutes, mix well before dishing out to serve.
- You may substitute the Lap cheong or Kwai fah yoke with any other meat of your choice, marinate the meat with some salt, sugar , pepper, sesame oil, light soy sauce and a bit of cornflour for 1/2 hr.
- Use the long type of mustard cabbage as shown in the photo