Ingredients
- spring onion chopped for garnishing
- fried shallots for garnishing
- 2 whole boneless chicken legs cut into bite size
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 tsp sesame oil
- 1/4 tsp dark soya sauce
- 1/4 tbsp light soya sauce
- 1/4 tbsp oyster sauce
- 1/4 tbsp chinese cooking wine
- 1 tsp corn starch
- 1/8 tsp pepper
- 2 slices ginger cut into strips
- 1/2 stalk spring onion cut finely for garnishing
- 1 large chinese sausage sliced or as desired
Steamed Egg
- 250 ml chicken broth
- 2 large eggs
- 1/8 tsp salt
- 1/8 tsp pepper
Rice for 2
- 180 g rice rinsed
- 200 ml water
Instructions
Prepare the chicken and ingredients
- Cut the chinese sausage into halved. Soak the chinese sausage in a cup of warm water for 5 mins. Pull to remove the skin and slice it into thin pieces.
- Cut the ginger into strips.
- In a bowl with the chicken, add in all the seasonings and mix evenly. Transfer it into the steaming bowl, lay ginger and chinese sausage on it. Cling wrap and let it marinate for at least 20 mins.
Prepare the egg
- In a bowl, mix egg, chicken broth, salt and pepper together. Pass through a sieve into the steaming bowl.
Prepare the rice
- Split the rice into 2 bowls and add ½ cup water into each bowl.
Let it steam and ready to serve
- Place in the chicken, egg and 2 bowls of rice.
- Steam it at 100 degree Celcius for 25 mins.