香菇油饭 Taiwanese Rice with Shredded Pork and Mushroom

材料：糯米400克、干葱茸2汤匙、姜茸1汤匙、清鸡汤约11/2杯、盐1/2茶匙、虾米（浸软）2汤匙、冬菇（浸软）6只、枚头肉80克、姜丝1/2汤匙

Ingredients: glutinous rice 400g, chopped shallot 2tbsp, chopped ginger 1tbsp, chicken broth 11/2 cup, salt 1/2 tsp, soaked dried shrimp 2tbsp, soaked Chinese mushroom 6pcs, pork loin 80g, shredded ginger 1/2 tbsp

腌料(肉丝及冬菇丝)：生抽2茶匙，糖1/2茶匙，麻油、胡椒粉各少许，生粉1茶匙，水、油各1汤匙

Marinade (pork and Chinese mushroom): light soya sauce 2tsp, sugar 1/2 tsp, sesame oil and pepper a little each, cornstarch 1tsp, water and oil 1tbsp each

豉油汁料：水1/2杯、生抽21/2汤匙、老抽11/2汤匙、糖1汤匙、麻油1/2茶匙、八角1粒

Serving Sauce: water 1/2 cup, light soya sauce 21/2 tbsp, dark soya sauce 1/2 tbsp, sugar 1tbsp, sesame oil 1/2 tsp, star anise 1pc

制法：

1. 枚头肉、香菇各切幼丝，拌入腌料
2. 烧1汤匙油，爆香干葱及姜茸，加糯米同炒片刻，逐少注入清鸡汤及盐，翻炒至七成熟时，转盛碗内
3. 把切丝材料及虾米铺于饭面，蒸10-15分钟至熟
4. 豉油汁料放煲内用中慢火熬至味浓，淋于饭面即可供食

Method:

1. Shred pork and Chinese mushrooms, mix with marinade, shred ginger finely.
2. Heat 1 tbsp oil, sauté shallot and ginger, add glutinous rice to mix, gradually add chicken broth and salt, fry till 70% cooked, remove to a bowl.
3. Arrange shredded ingredients and dried shrimps on top, steam for 10-15 min until cooked.
4. Bring serving sauce to the boil and simmer until well flavoured, pour over rice and serve.