Ingredient
1/2 canned abalone
120g chicken fillet
100g shelled shrimps
3 dried black mushrooms
2 cloves garlic & dried scallops
1/3 cup diced carrot & diced Choi Sum stems
2 bowls cold steamed rice
2 eggs (beaten)
3/4 tsp salt (mixed well with 1 tbsp of water)
1 1/4 cups water
Seasoning
Marinade
1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp Shaoxing wine, 1/2 tsp corn starch
1 tsp light soy sauce
pinch pepper and some sesame oil
Seasoning
1/2 tsp salt, 1/2 tsp sugar
1 tsp light soy sauce, 1 tsp dark soy sauce
2 tsps oyster sauce
pinch pepper, a few drops of sesame oil
some corn starch solution (for later use)
Method
Dice chicken. Add marinade and stir well. Wash shelled shrimps. Marinate with salt and pepper.
Soak dried mushrooms in water until soft. Dice finely. Soak dried scallops until soft. Tear them into shreds. Dice abalone finely.
Heat 1 tbsp of oil in a wok. Pour in beaten egg. Fry until half cooked. Add rice and stir fry. Sprinkle salted water and stir fry until dry. Dish up.
Heat 1 tbsp of oil in a wok. Stir fry 1 clove of garlic until fragrant. Add shrimps and cook until it is 80% done. Set aside
Heat 1 tbsp of oil in a wok. Add garlic and fry until fragrant. Put in diced chicken and stir fry.
Add diced abalone, mushrooms and scallops. Stir fry further. Sprinkle wine.
Add carrots, seasoning and water. Cook for 8 minutes. Add shrimps and Choi Sum stems. Stir in corn starch solution. Cook until it thickens and pour over fried rice.
