Yau Mei Fan (有味饭)
This is a traditional favourite from Mum’s cookbook. Yau Mei Fan (有味é¥) 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.
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