• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 500g chicken, chopped into bite-sized pieces
  • 15g dried Chinese mushrooms, soaked to soften and cubed
  • 12g yok chuk, soaked to soften and shredded
  • 4g tong kwai, soaked and shredded
  • 1 tbsp kei chi
  • 5-6 pieces rice rolls (chee cheong fun rolls), cut into 4cm lengths
  • Seasoning (A)
  • 1 tbsp chopped garlic
  • 2 tbsp ginger juice
  • 1 tbsp light soy sauce
  • 2 tbsp Premium oyster sauce
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 1/2 tsp Shao Hsing Hua Tiau wine (optional)
  • 1 tbsp corn flour
  • Garnishing
  • Some chopped spring onion and 1 tbsp sliced red chilli


  1. Marinate chicken, mushrooms and herbs with seasoning (A) and leave aside for 1 hour or preferably overnight in the refrigerator. Divide into 5 portions.
  2. Arrange a portion of rice rolls on a plate. Put each portion of marinated chicken and herb ingredients over. Steam over rapidly boiling water for 15 minutes or until chicken is cooked through. Remove and serve hot with garnishing.

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