Method
1)
Rinse rice 3 to 4 times or until water becomes almost clear, stirring
gently by hand. Soak in 3 1/2 cups water for 30 mins or longer
in the pot in which it will be cooked*
*
If you do not have a rice cooker,
use a heavy stainless steel or iron pot with a tight lid and a
volume of 3 times the capacity of the uncooked rice
2)
If using a stainless steel or iron pot, cook rice as follows :
Cover and bring to boil over high heat. When it begins to simmer,
reduce heat to low and boil 15 mins. Turn off the heat and let
it steam by itself in closed pot for 15 mins, do not open lid.
Using a wet, wooden spatula, mix rice with folding motion from
the bottom up to make it fluffy. Insert dry dish towel under lid
to absorb excess moisture.
3)
While rice is being cooked, prepare other ingredients in the following
order :
a)
Bring seasonings for meat to a boil, add meat and cook 3 to 4
minutes until well-done, but still slightly moist, breaking up
meat with chopsticks or fork
b)
In a small, shallow saucepan, mix eggs well with chopsticks or
whisk, but do not beat. Add seasonings for eggs and mix well.
Cook over very low heat, stirring constantly from the beginning
with 4 chopsticks or fork to break up lumps as they form. Cook
until almost done but still moist, then remove from the heat immediately.
Scrape from pot, using a rubber spatula
c)
Put green peas into boiling water containing 1/2 teasp salt and
cook until well-done. Drain and cool quickly
4)
Fill individual large rice bowls halway up with hot rice. Divide
surface of the rice into 3 triangles and fill triangles with ground
chicken, egg and green peas, completely covering the surface.
Put several fine strips of ginger in the centre.
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