Prep time: 20 mins
Cook time: 20 mins
Yield: 3 to 4 serves
Ingredients:
- 2 large dried shiitake mushrooms, about 42 gm
- 1 dried scallop
- 2 eggs, lightly beaten
- 2 bowls cooked rice
- 100 gm chicken breast (or chicken thigh), diced
- 110 gm prawns (shrimps), peeled and deveined
- 1/2 tsp minced shallot
- shredded ginger, to taste
- 50 gm gailan (Chinese broccoli)) stalks, diced
- 1/4 cup salt-reduced chicken stock
- 1/2 cup water
- Shaoxing wine, to taste
- 1/2 tsp light soy sauce
- 1/4 tsp sugar
- 1/2 tsp corn flour / corn starch
- 1/2 tsp vegetable oil
- Marinade for chicken:
- 1 tsp light soy sauce
- 1/2 tsp corn flour / corn starch
- pepper, to taste
- sesame oil, to taste
- Sauce:
- 2 tsp light soy sauce
- 2 tsp oyster sauce
- 3 tsp corn flour
- 3 Tbsp water
- sesame oil, to taste
- Soak shiitake mushrooms and dried scallop in separate bowls of water until softened. Dice mushrooms and mix with marinade. Tear softened scallop apart into fine strips. Steam mushrooms and scallop in a wok over high heat, for about 15 minutes. Set aside.
- Cut each prawn into 3 sections if it’s too large. Season with salt and pepper. Set aside.
- Heat oil in a frying pan over medium high heat. Add beaten eggs and fry until it is half-way cooked. Add rice and stir fry well for about 10 minutes on high heat, until the rice is evenly heated. Transfer to a deep serving plate. Cover to keep warm.
- Add oil in the pan to cook chicken until cooked through. Set aside.
- Add oil and cook prawns till half-way through. Set aside.
- Saute shallot and ginger over medium heat. Add diced gailan stalks and stir to combine. Sprinkle wine. Pour chicken stock and water into the pan. Bring it to a boil. Toss in the chicken, prawns, mushrooms. When it boils again. Add scallop. Stir in the sauce and cook to your preferred consistency. Pour the sauce mixture over the top of the fried rice. Serve hot immediately.
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