DIY蠔皇蝦乾荷葉飯

蠔皇蝦乾荷葉飯

材料

雞肉130克 (切丁)

蝦8隻 (約100克)

蝦乾40克

冬菇60克 (浸軟去蒂切粒)

瑶柱20克 (漫軟拆絲)

米200克 (洗淨瀝乾)

荷葉2塊 (浸射)

水 180毫升

淘大特级蝉油1½湯匙

醃料

淘大原酿醇鲜頭抽2茶匙

生粉1茶匙

調味料

淘大特级蟑油2湯匙

淘大原釀醇鲜頭抽1湯匙

步骤

1. 雞肉用醃料拌勻，醃15分鐘。
2. 將淘大特級蠔油和水拌匀加入米，連同蝦乾一起蒸30分鐘，然後取出蝦乾，將飯摷鬆。
3. 鑊内下適量油，下雞丁和蝦以中火煎熟，再加入冬菇和瑤柱略炒及放入飯和調味料拌匀。
4. 用大碗叠起已抹乾水份的荷葉，先放蝦乾於底，再放飯，摺好荷葉封口反轉放入蒸籠，蒸10分鐘即成。

Steamed Lotus Leaf  Wrapped Rice with Dried Shrimp

Ingredients

Chicken 130g(diced) , Shrimp 8pcs(~100g), Dried Shrimp 40g, Mushrooms 60g (soaked, stems removed, and diced), Dried Scallops 20g(soaked and shredded),Rice 200g (washed and drained), Lotus Leaves 2pcs (soaked), Water 180mL, Amoy Premium Oyster Sauce 1 ½tbsp

Marinade

Amoy Deluxe First Extract Soy Sauce 2 tsp, Corn Starch 1 tsp

Seasoning

Amoy Premium Oyster Sauce 2 tbsp, Amoy Deluxe First Extract Soy Sauce 1 tbsp

Method

1. Marinate the chicken with the marinade for 15 minutes.
2. Mix Amoy Premium Oyster Sauce and water into the rice. Steam rice together with dried shrimp for 30 minutes. Then take out the dried shrimp and fluff the rice.
3. Heat the oil in a wok. Stir-fry chicken and shrimp in medium heat. Add mushrooms, dried scallops, rice and seasoning, and then mix well.
4. Wipe dry the soaked lotus leaves and put in a large bowl. Place the dried shrimp at the bottom, and add rice on top. Fold the lotus leaves and invert them. Steam for 10 minutes.