Title: Nor Mai Gai
Categories: Chicken Chinese
Yield: 1 Servings

50	ml	Oyster sauce
50	ml	White sugar
15	ml	Light soya sauce
30	ml	Dark soya sauce
1 1/4	tb	Salt
30	ml	Sesame oil
	pn	White pepper
2	tb	Cornstarch .br mixed with
110	ml	Chicken broth
450	g	Boneless chicken breast cut
		In 2.5x5 cm pi
1/4	lb	Pork butt (1 double pork
		Chop) cut into .5
110	g	Shelled shrimp -- deveined,
		Wash, drie
9		Chinese mushroom CAPS --
		Soaked, washed, and
1	ts	Peanut oil
1	ts	White wine
560	ml	Water
1		Piece star anise
1/4	ts	Baking soda
5		Cm piece
		W
800	g	Glutinous rice
2		Chinese sausages
50	g	Barbecue roast pork cut into
16		Pieces
900	ml	Water for steaming
		Cold water for rinsing rice
50	ml	Oyster sauce
3 1/4	ts	White sugar
1	ts	Light soya sauce
2	ts	Dark soya sauce
2	ts	Sesame oil
	pn	White pepper
1 1/2	ts	Salt (I never include this)
16	lg	Bamboo leaves .br OR
4	lg	Lotus leaves cut in 4
		Triangle sections ea
		Ginger -- mashed 1 scallion,

1. Combine all ingredients and set aside. .SH "FILLING:" According to recipe this is for 4 cups of rice - adjust as required.

1. Bring 560 ml water, anise, baking soda, ginger and scallion to a boil in a large wok.

2. Add pork and bring again to boil.

3. Add chicken and bring again to boil.

4. Add shrimp. When shrimp turns pink and curls, remove all ingredients and let drain in a strainer. Remove scallion, anise, and ginger.

5. Wash wok and dry thoroughly. Heat for 30 seconds over high heat. Add peanut oil and spread around. Add blanched ingredients. Stir around for about 1 minute. Add white wine. Mix thoroughly.

6. Make a well in centre of ingredients. Stir sauce and add. Mix well and quickly, until the sauce thickens and turns a dark brown.

7. Transfer to shallow dish. Allow to come to room temperature. Refrigerate covered for 2-3 hours or overnight. .SH "RICE:"

1. Wash rice 3 to 4 times in cold water and strain. Place rice in deep 23 cm round cake pan. Add 900 ml water.

2. Wash sausages and place on top of rice. Steam 35-40 minutes. Check periodically and add more water if necessary. This make a lot of rice. I normally cut it down to about 450-675 ml

3. After steaming is completed, cut sausages into 16 pieces and set aside.

4. Place rice in large mixing bowl, add the oyster sauce, sugar, soya sauce (light and dark), oil, pepper and salt (if required), and mix well. .SH "STUFFING LEAVES:"

1. Soak leaves in hot water for 1-2 hours or until soft.

2. Divide filling into 8 equal portions.

3. Take 2 leaves and overlap one another. Place 110 ml rice in centre. Pat it down lightly. Add 1 portion of filling, 2 slices of barbecue pork, 2 slices of sausages. Cover with another 110 ml rice.

4. Wrap mixture and steam for 1/2 hour.

Author's Notes: I guess you can basically put anything you want inside the rice. This is what is in it according to the recipe. I vary it by add more of what I like and taking out stuff I hate.

Makes 8 bundles. Bundles CANNOT be frozen. Will keep in fridge for 2-3 days. Steam for 1/2 hour to re-heat.

Difficulty : moderate. Precision : measure ingredients.

Recipe By : Colin Moneypenny Colin.Moneypenny@dh.boeing.com

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