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Friday, 11 July 2014


A common dish in the Dim Sum Restaurant

The glutinous rice is usually soft & tasty

I have made it with some alterations:

(A) 220g glutinous rice (soaked overnight)

(B) 1 Tbsp oil
      1 shallot-chopped
(C) Sauce: 2 portions 
      2 tsp sugar
      1 tsp oyster sauce
      2 tsp light soya sauce
      1 tsp dark soya sauce
      1/3 cup water
      salt & pepper to taste

(D) 1 chicken thigh-chopped into 8 pieces
      1 lap cheong - sliced into 8 pieces
      4 mushrooms, soaked until soften & cut half
      2 cloves garlic-chopped
      1 Tbsp oil
      1 Tbsp sesame oil

1) Mix together (c) X2 portions
2) heat oils in D & fry garlic until fragrant
3) add chicken, lap cheong, mushroom & fry until dry
4) add sauce C (1 portion only)
5) dish out when cooked

6) in the same pan, fry B until fragrant
7) add drained rice & fry
8) when dry, add sauce C
9) dish up & steam in steaming pan for 15min
10) fluff the rice & let cool
11) distribute chicken, mushroom & lap cheong into steaming bowls
12) top with steamed glutinous rice, press down lightly
13) distribute all sauce into the 8 bowls
14) steam for 30min until cooked.


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