) is a common breakfast or tea time item which can be found from those stalls selling steamed bao
(包) and dim sum. It is a one dish meal which consists of rice that steamed together with char siew
(barbecued meat) and hard-boiled egg or sometime with other ingredients such as stewed mushrooms.
From the photos in this post you can see that our homemade Fan Choy
is loaded with lots of ingredients as compared to those selling from store bought. This makes it a plus point for homecook dishes whereby we are assured that fresh ingredients are being used as well as we can load it with more stuffing of our choice. So here is my mum's version of easy homemade Fan Choy which she had taught me. It is so easy that it can be done within 30 minutes
with 3 key ingredients
such as cooked rice, char siew and hard-boiled egg.
When compare Fan Choy with Lor Mai Gai (糯米鸡）, I still prefer Fan Choy because of it's fragrant char siew sauce and hard-boiled egg. So for my very own homemade Fan Choy, I have added extra portion of char siew and egg as compared to those store bought.
(Make: 6 (4" round) | Preparation: 10 minutes | Cooking: 20 minutes)
2 Cup Uncooked Rice
3 Hardboiled Egg, shelled and halved
200g Char Siew, sliced
1/2 Cup Char Siew Sauce
1/2 Teaspoon Dark Soy Sauce
2 Tablespoons Hot Water
Some Stewed Shiitake Mushroom, optional
1/4 Cube Chicken Stock Cubes, optional
1 Knot Of Pandan Leaves, optional
1. Rinse and cook the rice in rice cooker as per normal by adding in optional pandan leaves and chicken stock cubes for flavour and taste.
2. Mix about 2 tablespoons of hot water with the char siew sauce(obtain from the stall where you buy the char siew) and dark soy sauce to dilute it and set aside.
3. Meanwhile distribute the ingredients (char siew, egg and mushrooms [if using]) evenly in each aluminum foil cases together with 1 - 2 teaspoons of dilute char siew sauce while waiting for the rice to be cooked.
4. When the rice is done, remove the pandan leaves, fluff it with a fork and slowly drizzle in the char siew sauce, mix well according to your preference. (you might not need all the sauce)
5. Divide the rice equally among the prepared aluminum foil cases, steam it on a steamer rack for 5 - 8 minutes on medium heat and served hot/warm.
6. You can keep the fan choy(without steaming) in an air-tight container in the fridge for 2 - 3 days. To eat, just reheat it in the microwave oven or steam it for 5 minutes before eating.
~ The key to make delicious "fan choy" lies on the char siew and char siew sauce used. So try to grab some decent char siew (a little fat makes it taste better) from your favourite stall and also request for some of the special char siew sauce to enhance the colour and flavour of your fan choy.
For those who have emailed me asking for the Fan Choy recipe, I hope this quick and easy version will enable you to prepare your favourite Fan Choy especially for those are staying overseas. If Char Siew is not available at your area, perhaps you can try making some from "Rasamalaysia"(recipe) or "Maameemoomoo"(recipe) and use them for making Fan Choy.
COME AND JOIN US @ #CookForFamily
Recently Daniel from Daniel’s Food Diary has started a little bloggers’ initiative called #CookForFamily. The purpose of #CookForFamily is to encourage family member(s) to get together to prepare any simple homecook dishes in the month of July to promote goodness of healthy home cook food as well as create family bonding time whereby everyone gets to eat together.
If you are keen in joining us for this #CookForFamily, you can refer to Daniel's post over at this link HERE or HERE for more details. Hope to see you onboard soon!