salted egg glutinous rice 糯米咸蛋

ingredients (makes 5 portions)

85g glutinous rice, soaked overnight
5 fresh/raw salted eggs
4 small/pearl mushrooms, soaked and finely diced
20g chicken lup cheong (chinese sausage), finely diced

seasoning
1/2 tbsp dark soy sauce
1/2 tsp light soy sauce
1/8 tsp fish sauce
1/2 tsp sesame oil

食材（可做 5份）

糯米饭 85克、隔夜浸泡
新鲜咸蛋 5颗
珍珠菇（小颗香菇） 4小朵、浸泡至软、切细颗粒
鸡肉腊肠 20克、切细颗粒

调味料
老抽 1/2大匙
生抽 1/2小匙
鱼露 1/8小匙
麻油 1/2小匙

Directions/做法

drain water from rice. mix in lup cheong and mushroom
pour in all seasoning
米饭水份沥干。加入腊肠和香菇
倒入调味料

mix well and set aside
拌匀、待用

make a small opening at the top of the egg
鸡蛋顶部敲开小口

drain away the white and keep the yolk
将蛋白沥掉、流下蛋黄

spoon rice into the egg
蛋壳儿内勺入米饭

fill it to the brim
勺满

place into steamer and steam over high heat for 40 mins
准备好的糯米蛋放入蒸锅以大火蒸 40分钟即可

Personal notes/温馨小贴士:

– feel free to adjust the ingredients (except rice and salted egg) and seasoning according to personal preference
食材（除咸蛋和米饭）和调味料可随意调整

– do NOT press the spooned rice firmly in an attempt to fill the shell with more rice. rice fluffs up during cooking process and the outcome is an “eruption”! (see picture above)
米饭勺入蛋壳儿即可～千万不完将勺入的米饭压实以尝试挤入更多米饭。米饭在蒸煮过程会蓬松～太多米饭会“暴馅” 哦！