HomeCooked

Yau Mei Fan (有味饭)

 

This is a traditional favourite from Mum’s cookbook. Yau Mei Fan (有味饭) translate literally to “flavourful rice” in Cantonese. The flavour comes from the fragrant Chinese Sausages and Shitake mushrooms, while the dried scallops a sweet flavour to the rice. Easy and convenient to make, yet delicious! Recipe modified by CY for fresh mushrooms.

Ingredients (serves 4 persons)

• 2-3 shitake dried (or fresh if available) mushrooms or 1 pack of fresh small mushrooms
• 3-4 dried big scallops
• 2 small “lap cheongs” (?? or Chinese Sausage)
• chicken meat diced (3 strips of chicken fillet, approximately 200-250g)
• 1.75 cups white rice
• Small amount of fried shallots

Method

• Soak dried mushrooms overnight in small amount water (not needed for fresh mushrooms)
• Soak scallops in small amt of water at least 2 hours or overnight before cooking
• Marinate chicken with light soya sauce 1 tbsp
• Wash rice
• Dice mushrooms
• Drain scallops, but keep the water to add to rice cooker
• Top up water in rice cooker
• Cut lap cheong into portion required, strip skin, dice after.
• Heat up wok with small amt of oil
• Fry mushroom, lap cheong, scallops and chicken for 2mins till fragrant.
• Turn on rice cooker.
• After 5mins, open rice cooker and add all ingredients including sauce.
• At least 10 min before serving, add 1 tablespoon of black soya and (optional) 1 tablespoon of fried shallot oil / lard.
• Sprinkle fried shallots over rice.
• Mix well and serve.