Ingredients
Dancing Chef Hainanese Chicken Rice Paste – 1 packet
Long grain rice, pre-soak for 10 mins – 2 rice cups
Brown rice, pre-soak in warm water 25 mins – 3 rice cups
(Season rice with DC Hainanese Chicken Rice Paste)
Large lotus leaves (for parcel wrap) – 6
Dried mushroom, soaked & diced – 5
Hot chicken broth – 4 ½ rice cups
Rich lotus leaves stock – 2 ¼ rice cup
Shallot oil – 4 tbsp
Sauté ingredients
Olive oil – 2 tbsp
Shallot, chopped – 5
Sugar – 1 tsp
Garnishing
Fried Chinese sausage diced 200g
Fried baby scallops 50g
Fried minced egg omelet 2
Deep fried shallots 2 tbsp
Chopped spring onion 3 tbsp
Dried shrimps To taste
Method
1. Prepare hot chicken broth and lotus leaves stock in the 28cm Blanc Nano wok. Pour out and set aside. Heat wok over medium heat, add in chopped shallot and olive oil, pan fry until fragrant.
2. Stir mix in seasoned rice and shallot oil, stir-fry for another 2 minutes then pour in hot chicken broth and lotus stock, mix well. Transfer the rice mixture into the microwave-safe casserole and cook over “HIGH” mode in Turbo Microwave cum Oven for about 20 to 25 minutes.
3. Once cooked, stir and mix thoroughly then add in all garnishing ingredients. Divide into three equal portions and transfer each rice portion onto the lotus leaf. Wrap into a parcel and put into a steam dish. Steam for 20 minutes in the 28cm Blanc wok and it’s ready to serve
材料
佳味星洲海南鸡饭酱 – 1 包
长粒大米， 预浸 10分钟 – 2 量米杯
糙米， 温水预浸 25分钟 – 3 量米杯
(米用佳味星洲海南鸡饭酱调味)
大片荷叶 (包饭用) – 6片
干冬菇，泡软切丁 – 5个
热鸡汤 – 4 ½量米杯
荷叶浓高汤 – 2 ¼量米杯
葱油 – 4汤匙
炒料
橄榄油 2 汤匙
小葱头，剁碎 5个
糖 1 茶匙
装饰配料
煎腊肠，切丁 – 200克
煎小干贝 – 50克
煎蛋丝 – 2个
炸葱头 – 2 汤匙
切粒青葱 – 3 汤匙
虾米 适量
做法
1. 用28cm Blanc Nano锅准备热鸡汤和荷叶高汤。倒出备用。中火热锅，用橄榄油把切开的小葱头炒香。
2. 倒入调味米饭与葱油， 再炒2分钟，倒进热鸡汤和荷叶高汤，拌均。 将拌好的饭放在适用于微波炉的砂锅中，用家宝微波炉烤箱以“高温” 模式煮约 20到 25分钟。
3. 煮熟后拌均并加入所有配料。把饭分成三份分别放到荷叶上包成包裹状，在蒸盘上摆好，然后放进28cm Blanc锅 蒸20分钟即可上桌。
