Chicken rice with ginger, Chinese ham, fish maw and scallops (serves 3 to 4) 花膠帶子雞粒薑飯 (3至4位份)

Open videoIngredients150 g re-hydrated fish maw, 4 shelled scallops, 3 chicken fillets, 2 tbsp grated Chinese ham, 4 dried shiitake mushrooms (soaked in water till soft), 3 tbsp grated ginger, 2 cups jasmine rice, 2 tbsp chopped spring onion, 1 tsp Shaoxing wine

Marinade: 2 tsp light soy sauce, ¼ tsp sugar, 2 tsp cornstarch, pepper, sesame oil

Seasoning: 2 tsp light soy sauce, pepper, sesame oil



Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Food by region: Chinese

Occasion & festival: Lunar Chinese New Year

Occasion & festival: Everyday Meal

Type of Dish: Main

Recipe by


Type of ingredient


Poultry: Chicken


Dried Seafood


Preparation1) Dice fish maw and put in a large bowl. Add ham, chicken stock and Shaoxing wine. Cover the lid. Steam in Miele puresteam at 90°C for 60 minutes. Drain and set the soup aside. Add water to make 2 cups.

2) Dice scallops, chicken and mushrooms. Add fish maw and marinade. Mix well.

3) Wash the rice and drain. Save in a steaming bowl. Stir in the ginger, seasoning and the soup from step 1. Steam in Miele puresteam at 100°C for 20 minutes until done.

4) Arrange the diced ingredients from step 2 over the rice. Steam at 100°C for 7 to 8 minutes. Sprinkle with spring onion. Serve.

1) 花膠切小塊,連同火腿蓉放大碗內,注入清雞湯及紹酒後加蓋,放Miele蒸爐以90℃蒸60分鐘。瀝出汁液,加清水至2杯待用。

2) 帶子、雞柳及冬菇切小粒,連同花膠粒加醃肉料拌勻待用。

3) 香米洗淨後瀝乾盛碗中,加入薑蓉、調味料及步驟1的2杯湯汁拌勻,放Miele蒸爐以100℃蒸20分鐘至飯熟。

4) 步驟2的配料放飯面,進Miele蒸爐以100℃蒸7至8分鐘,灑上蔥花即可。

TipsTo re-hydrate dried fish maw with Miele puresteam, simply rinse and add boiling water to cover. Cover the lid or seal with microwave-safe cling wrap. Steam in oven at 60°C for 2 hours. Leave it to cool in the oven. Repeat the steaming and cooling steps until soft.

用Miele puresteam浸發乾花膠,只需洗淨後注入沸水蓋面,加蓋或蓋上微波爐保鮮紙,放蒸爐以60℃蒸2小時,留在爐內至冷卻。重複蒸燉及冷卻步驟浸至軟稔即可。