Cooking - Steamed Herbal Chicken Rice

Steamed Herbal Chicken Rice

Prep Time: 30 minutes     |     Cooking Time: 20 minutes     |      Yields: 1 pax

Ingredients:

1/4 cup Plain White Rice

1/4 Chicken Breast Meat

2 bulbs Shallots

5 cloves Garlic

1 large Chinese Mushroom

3 pcs. Dried Scallops

2 pcs. Red Dates

2 pcs. Tong Guai

1 tbsp. Wolf-berries

1 cup. Broccoli

1/2 cup Carrots

Spring Onions

Seasoning:

Soy Sauce

Tsao Tsing Cooking Rice Wine

Salt

Pepper

 Directions:

1. Cut chicken to small pieces and marinade with soy sauce, sesame oil, a dash of salt and pepper.
2. Wash rice, drain and set aside.
3. Soak Chinese mushroom in hot water until soft, drain water and slice.
4. Quick rinse on the Dried Scallops, Red Dates, Tong Guai, and Wolf-berries and set aside.
5. Wash and cut broccoli and carrots to bite size.
6. Coarsely chop the garlic and shallots.
7. In a deep based pan /wok, add about 1 teaspoon of cooking oil and sesame oil (may need to add more if it's not a non-stick). When oil is hot enough at medium heat, add garlic and fry until golden brown. Then add in the shallots and fry until soft.
8. Add in the marinated chicken and mushroom and stir fry for a bit before you add in the broccoli and carrots then continue to stir fry. Add a tablespoon of soy sauce, a teaspoon of salt and pepper to season. Stir in Rice, Dried Scallops, Red Dates, Tong Guai, Wolf-berries, Broccoli and Carrots.
9. Turn off the heat and transfer into a bowl for steamer use. Add about 1/4 cup of water and stir in 1 tablespoon of Tsao Tsing Cooking Rice Wine. Place into steamer and steam for about 20 minutes then turn off the heat. After turn off the heat, leave in steamer for additional 5 to 10 minutes.
10. Remove from steamer and you are ready to serve.

Steamed Herbal Chicken Rice
(Note: Ran out of Broccoli and Carrots. Therefore replaced with Cauliflower.
Will update with new picture once I have a more colorful dish.)