Lam Pnui / Gravy Rice
A Penang-style "Lam Pnui" (Gravy Rice) take you to experience this hearty and delicious home-cooked dish.
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Print Pin Servings: 2 people
Calories: 853kcal
INGREDIENTS
- 100 g Shrimp
- Appropriate amount of King Oyster Mushrooms
- Appropriate amount of Carrots
- Appropriate amount of Vegetables
- 1 Egg
- 15 g Water Chestnut Powder
- 1 tbsp Lard
- A little Garlic Crisps
- Appropriate amount of Green Onions
Chicken
- 50 g Chicken
- 1 tsp Oyster Sauce
- 1 tsp Cornstarch
Rice
- 200 g Short Rice
- 200 g Water
- A little Fragrant Oil
Seasoning
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tsp Fish Sauce
- 1 tsp Huadiao Wine
- A little Pepper
- 400 g Water
INSTRUCTIONS
- Wash the rice and soak it in the same amount of water as the rice for 30 minutes.
- Add a little fragrant oil, stir well and steam over high heat for 15 minutes. Then sit for 10 minutes before opening the lid
- Slice the chicken and marinate for later use. Devein the shrimp, cut off the sharp part and cut the vegetables for later use.
- Mix the ingredients for "seasoning" and set aside.
- Heat oil in a wok and stir-fry the shrimp until fragrant. Remove and set aside when about half cooked.
- 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.
- Add a little water to the water chestnut powder, stir well and add in to the wok.
- After boiling, pour the egg liquid in a circle, add the shrimp and stir well, then enjoy with rice.
INSTRUCTIONS VIDEO
NUTRITION
Serving: 1person | Calories: 853kcal | Carbohydrates: 149.3g | Protein: 40.1g | Fat: 7.8g | Saturated Fat: 2.2g | Cholesterol: 311mg | Sodium: 8310mg | Potassium: 770mg | Fiber: 5.6g | Sugar: 6.6g | Calcium: 175mg | Iron: 8mg
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