What You'll Need
  • 500g Jasmine Pusa Cream Beras Besmathi Sella Rice
  • 3 cloves garlic (chopped)
  • 3 tbsps cooking oil, 50g dried prawns (washed & drained),
  • 3 nos dried shitake mushroom (soaked & sliced)
  • 1⁄2 packet white shimeiji mushroom(trimmed)
  • 1 piece chicken sausage(sliced)
  • 60g dried oysters (washed & soaked in water)
  • 60g dried scallops (washed & soaked in water)
  • 100g chicken fillet (sliced & marinated with 1⁄2 tsp cornflour, pepper & salt), 50 – 80 ml water

Seasoning
1 tsp dark soya sauce, 1 tsp salt, 1 tsp chicken stock granules, 1 tsp ground white pepper
2 sheets dried lotus leaves (soaked & washed)

Jasmine Pusa Cream Beras Besmathi Sella 500克、蒜3瓣（剁碎)、食油3汤匙、虾米50克（洗净沥干)、香菇3朵（浸软切片）、柳松 1⁄2包（去蒂）、腊肠1条（切片）、蚝干60克（浸水）、干贝（浸水）、鸡肉100克（切片，用1⁄2茶匙粟粉、胡椒粉及盐腌好、清水50-80毫升

调味料
黑酱油1茶匙、盐1茶匙、鸡精粉1茶匙、白胡椒粉1茶
匙、荷叶2片（洗净浸软）

Here's How
  1. Wash Jasmine Pusa Cream Beras Besmathi Sella Rice, cook with water in an electric rice cooker. Once the rice is cooked, remove & set aside.
  2. Heat oil in a wok, saute garlic till crispy & golden brown, add the dried prawns, mushroom and chicken sausages slices until aromatic.
  3. Add in soaked dried scallop, dried oysters, shimeiji mushroom & chicken slices. Saute for further 30 seconds. Add in water and let it simmer.(pic 1)
  4. Add in the cooked rice and seasoning, fry for 1-2 minutes, stirring continuously.Season to taste with salt.(pic 2-3)
  5. Place 2 sheets of lotus leaves over a deep bowl. Place the rice portion over the leaves.Wrap up the lotus leaves to make into a parcel.(pic 4)
  6. Place the whole parcel in a rolling hot steamer, steam for 20 minutes, done. Serve hot. (pic 5)

 

做法

  1. 将Jasmine Pusa Cream Beras Besmathi Sella米洗净沥干，放入电饭煲中加水煮熟，备用。
  2. 镬内热油，爆香蒜茸至金黄色，加入虾米、香菇与腊肠炒匀。
  3. 加入蚝干、干贝、柳松菇及鸡柳，拌炒30秒均匀，注入少许水煮至滚。（图1）
  4. 加入饭及调味料拌炒1-2分钟，以少许盐调味。（图2-3
  5. 在深碗内铺入2片荷叶，填入饭包好。（图4）
  6. 将荷叶饭放在蒸笼内蒸20分钟，即可趁热享用。（图5）
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