Saw some dim sum photos and happen to had some Fan Choy from Ho Kee Pau got me inspired to make my own. Of cos, I dont aim to attain the same standard but then somewhere there would get me excited.
I substitute chicken breast for the pork to make char siew and omit the egg. I first marinate the char siew (which I will share the recipe later) overnight. Grill them in the oven the next day. Also prepare 1 cup of cooked rice the night before and keep in the fridge for later to use.
It is somewhat delicious, considering that it is made with lots of LOVE frm home, but not to the standard of Ho Kee Pau. Still worth a try though.
Chicken Char Siew
3 Strips of Chicken Breast
2 Tbsp Char Siew Sauce
2 Tbsp Oyster
1 Tbsp Dark Soy
1 Tbsp Sesame Oil
Marinate with above seasoning overnight
Bake them in the oven at 180-200deg wrapped in foil for 15-20mins
Cool and keep aside for later use. (Do not discard the juice from baking the charsiew)
1 Cup of Cooked Rice
2 Chinese Sausage
Juice from baking char siew
1 Tbsp Char Siew Sauce
2Tbsp Hot Water
Mix the liquid together, add hot water gradually to taste. Leave aside
Put rice and mix with the sauce.
Arrange the ingredients at the bottom of aluminum foil
Scoop rice on top, adding a little gravy so that rice will be slightly moist
Steam for 5-10mins after water boils. Serve warm