Lam Pnui / Gravy Rice
A Penang-style "Lam Pnui" (Gravy Rice) take you to experience this hearty and delicious home-cooked dish.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 100 g Shrimp
- 100 g Shrimp
- Appropriate amount of King Oyster Mushrooms
- Appropriate amount of Carrots
- Appropriate amount of Vegetables
- 1 Eg g
- 1 Egg
- 15 g Water Chestnut Powder
- 15 g Water Chestnut Powder
- 1 tbsp Lard
- 1 tbsp Lard
- A little Garlic Crisps
- Appropriate amount of Green Onions
- 50 g Chicken
- 50 g Chicken
- 1 tsp Oyster Sauce
- 1 tsp Oyster Sauce
- 1 tsp Cornstarch
- 1 tsp Cornstarch
- 200 g Short Rice
- 200 g Short Rice
- 200 g Water
- 200 g Water
- A little Fragrant Oil
- 1 tbsp Oyster Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Soy Sauce
- 1 tsp Fish Sauce
- 1 tsp Fish Sauce
- 1 tsp Huadiao Wine
- 1 tsp Huadiao Wine
- A little Pepper
- 400 g Water
- 400 g Water
Instructions
- 1
Wash the rice and soak it in the same amount of water as the rice for 30 minutes.
- 2
Add a little fragrant oil, stir well and steam over high heat for 15 minutes. Then sit for 10 minutes before opening the lid
- 3
Slice the chicken and marinate for later use. Devein the shrimp, cut off the sharp part and cut the vegetables for later use.
- 4
Mix the ingredients for "seasoning" and set aside.
- 5
Heat oil in a wok and stir-fry the shrimp until fragrant. Remove and set aside when about half cooked.
- 6
Add the king oyster mushrooms and carrots and stir-fry until fragrant, then add the chicken. Pour in the seasoning and bring to a boil, then add the vegetables.
- 7
Add a little water to the water chestnut powder, stir well and add in to the wok.
- 8
After boiling, pour the egg liquid in a circle, add the shrimp and stir well, then enjoy with rice.