Ingredients
Chicken 130g (diced)
Shrimp 8pcs (~100g)
Dried Shrimp 40g
Mushrooms 60g (soaked, stems removed, and diced)
Dried Scallops 20g (soaked and shredded)
Rice 200g (washed and drained)
Lotus Leaves 2pcs (soaked)
Water 180mL
Amoy Premium Oyster Sauce 1½ tbsp
Seasoning
Amoy Premium Oyster Sauce 2 tbsp
Amoy Deluxe First Extract Soy Sauce 1 tbsp
Marinade
Amoy Deluxe First Extract Soy Sauce 2 tsp
Corn Starch 1 tsp
Thickening
Method
Marinate the chicken with the marinade for 15 minutes.
Mix Amoy Premium Oyster Sauce and water into the rice. Steam rice together with dried shrimp for 30 minutes. Then take out the dried shrimp and fluff the rice.
Heat the oil in a wok. Stir-fry chicken and shrimp in medium heat. Add mushrooms, dried scallops, rice and seasoning, and then mix well.
Wipe dry the soaked lotus leaves and put in a large bowl. Place the dried shrimp at the bottom, and add rice on top. Fold the lotus leaves and invert them. Steam for 10 minutes.