Gai-See Fun Guen (Steamed Chicken & Mushroom Rice)
|Basmati rice||2 Cup (32 tbs)|
|Mushrooms||4 , soaked in hot water for 30 minutes|
|Chicken breast||1 , cut into cubes|
|Garlic||2 Clove (10 gm), crushed|
|Ginger||1 Teaspoon, grated|
|Spring onions||2 , finely sliced|
|Soy sauce||1 Tablespoon|
|Sesame oil||3 Tablespoon|
|Water||4 Cup (64 tbs)|
|Lotus leaves/Grape leaves||4|
|Vegetable oil||1⁄2 Cup (8 tbs)|
Wash and soak mushrooms in hot water for 30 minutes.
Place rice in a pan with 4 cups water, soya sauce, 1 teaspoon salt and 2 teaspoons sesame oil, bring to the boil quickly.
Lower heat, cover and cook for 15 minutes.
Drain mushrooms, cut off and discard stem.
Reserve the mushroom water.
Slice the caps.
Heat remaining oil, add onions, mushrooms, ginger, garlic and chicken pieces.
Saute for 5 minutes.
Add salt, remaining sesame oil and sugar.
Pour in 1 1/2 cups of mushroom water, bring to boil, simmer for 20 minutes, stirring well.
Mix cornflour with 2-3 tablespoons mushroom water and add to the chicken mixture.
Cook until thickened.
Remove and cool.
Mix the chicken mixture gently with the rice.
Soak lotus or grape leaves in cold water for 20 minutes, wipe dry.
Place 1-2 tablespoons rice in the centre of each leaf, then fold the leaf like an envelope and wrap securely with thread.
Steam rice packets for 25 minutes.
Serve hot or cold with the wrapper directly.
Remove the thread before serving.
Note: If leaves are not available, then use foil to make the rice parcels.
VEGETARIAN VERSION: Use vegetarian chicken or mixed vegetables instead of chicken and follow the recipe as given above.