120min 4 ppl
Mui Fan
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 9 steps
Medium: 31–60 min or 7–12 steps
524 kcalper person
Protein 26g
Carbs 60g
Fats 20g
About this dish
A Cantonese economy-rice classic: char siew, fish cake and Chinese cabbage braised together in a glossy oyster sauce gravy and ladled over steamed rice with a fried egg.
Allergy Info
Gluten, Eggs, Soya, Celery, Fish, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Chinese cabbagecut into chunks200 g
- Garlic clovesminced3
Meat & Poultry
- Char Siewsliced150 g
Fish & Seafood
- Fish cakessliced80 g
Dairy & Eggs
- Eggs2
Tins & Jars
- Chicken stock300 ml
Dried Goods
- Dried shiitake mushroomssoaked and sliced20 g
- Cornflourmixed with water to thicken10 g
- Jasmine ricesteamed, to serve300 g
Oils & Condiments
- Oyster sauce30 ml
- Light soy sauce20 ml
- Vegetable Oil30 ml
Utensils
- Wok
- Saucepan
- Chopping board
- Sharp knife
Method
1
Soak the shiitake mushrooms in warm water until soft, then slice, reserving the soaking liquid.
Approx. 8 minutes
2
Slice the char siew and fish cakes.
Approx. 6 minutes
3
Heat the vegetable oil in a wok and stir-fry the garlic until fragrant.
Approx. 3 minutes
4
Add the cabbage and mushrooms and stir-fry for 4 minutes until the cabbage starts to soften.
Approx. 4 minutes
5
Add the char siew and fish cakes, chicken stock, mushroom soaking liquid, oyster sauce and light soy sauce, and bring to a simmer.
Approx. 6 minutes
6
Simmer for 6 minutes until the cabbage is tender.
Approx. 6 minutes
7
Stir in the cornflour slurry and cook for 2 minutes until the gravy thickens and turns glossy.
Approx. 2 minutes
8
Fry the eggs sunny-side up in a separate pan while the gravy finishes cooking.
Approx. 6 minutes
9
Spoon the braised mixture and gravy over steamed rice and top with a fried egg.
Approx. 5 minutes
