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cooking time: 25 minutes
Ingredients
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450 grams rice
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113 grams pork, shredded
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1 teaspoon salt
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1 dessertspoon soy sauce
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1 teaspoon brandy
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1 teaspoon corn flour
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1-2 Chinese sausages (Lap Cheong)
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113 grams peas, shelled
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1 dessertspoon oyster sauce
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1 tablespoon spring onions, chopped
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1-2 eggs, scrambled
Method
1. Start boiling the rice in the ordinary
way.
2. Season pork with salt and soy sauce, sprinkle with brandy and dredge
with corn flour.
3. Blanch the sausages and cut into small pieces.
4. When the rice has absorbed almost all the water, pile on top of it
pork, sausages and pegs.
S. Cover and simmer for 15 minutes, then add oyster sauce and spring
onions, stir.
6. Garnish with thin slices of egg and serve.
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