饭菜 (Fan Choy)

主料：
2杯生米
3煮鸡蛋去壳减半
200克叉烧，切片
2鸡腿（砍段不带皮）
1/2杯叉烧酱
1/2茶匙老抽
2汤匙热水
一些炖香菇
¼ 鸡精块，（可选）
香兰叶，（可选）

鸡腿调味
½茶匙盐
1茶匙辣椒
2茶匙大蒜/洋葱油
2茶匙蚝油
茶匙麻油
2茶匙玉米粉

作法-
1. 腌鸡腿至少一个或两个小时。
2. 冲洗和用电饭煲煮米饭按正常方式，参入香兰叶和鸡精块添加风味和口感。
3. 烧热镬，翻炒鸡腿至¾熟。
4. 混合叉烧酱和老抽稀释，参入约2汤匙的热水，待用。
5. 同时均匀分布配料（叉烧，鸡腿，鸡蛋和蘑菇[使用]）在每个铝箔连同1 - 2茶匙参好叉烧酱，而等待将煮熟的米饭。
6. 米饭熟时，取出香兰叶，用叉子慢慢加入在参好叉烧酱，拌匀即可根据自己的喜好。 （你可能并不需要所有的酱）
7. 蒸大约5 - 8分钟，中火。
8. 排好之后，你可以直接放入冰箱，可收2 - 3天。要食用时，进食前5分钟只是在微波炉或蒸。
注： -
〜关键做出可口的饭菜在于叉烧和使用叉烧酱。所以试图买一些有点肥肉的叉烧（胖一点使得它的味道更好）
Ingredients:
2 Cup Uncooked Rice
3 Hardboiled Egg, shelled and halved
200g Char Siew, sliced
2 drumstick (chop without skin)
1/2 Cup Char Siew Sauce
1/2 Teaspoon Dark Soy Sauce
2 Tablespoons Hot Water
Some Stewed Shiitake Mushroom
1/4 Cube Chicken Stock Cubes, optional
1 Knot Of Pandan Leaves, optional

Drumstick seasoning
½ tsp Salt
1tsp pepper
2tsp garlic/onion oil
2tsp oyster sauce
1tsp sesame oil
2tsp corn flour
Method:-
1. Marinate drumstick for at least one or two hour.
2. 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.
3. Heat the wok, stir fry the drumstick till ¾ cook.
4. 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.
5. 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.
6. 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)
7. 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.
8. 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