Cuisine
Time
35 mins mins
Servings
4 people people
2 eggs
2 chicken thighs
1 Chinese wind dried sausage
2 tbsp dried shrimp (soaked in hot water for 15 mins)
2 dried shiitake mushrooms, soaked in hot water overnight
2 cups cooked jasmine rice
2 spring onions
2 lotus leaves, soaked in hot water for an hour
Vegetable Oil
The Marinade:
Pinch five spice
½ tbsp light soy sauce
½ tbsp Shaoxing rice wine
1 tsp sesame oil
1 tsp cornflour (cornstarch)
The Sauce
2 tbsp light soy sauce
½ tsp sugar
1 tsp sesame oil
Pinch of white pepper
Finely dice the shitake mushrooms and sausages, beat the eggs in a bowl, and dice the chicken. Add the marinade ingredients to the chicken and mix through.
Set up your wok clock: the chicken at 12, then the egg, shrimp, sausage, mushrooms and rice.
