150g night-fragrant flower
150g fish fillet
75g water chestnut
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp sugar
Pinch of sesame oil
3 tbsp broth
Marinade for the paddy sparrow
Ginger juice with a little wine
1 tsp light soy sauce
1 tsp sugar
Clean the yellow-breasted buntings; soak and shred the dried mandarin-orange peel, shred the ginger. Put the peel, ginger and the marinade into the yellow- breasted buntings and let stand.
Wash the rice, add a few drops of oil and stir well. Wash the liver sausages and cut into 2" lengths.
Cook the rice with 2 bowls of water. When the water boils, turn the heat down. Put the liver sausages and the yellow-breasted buntings on top of the rice when the rice starts to bubble.
Cover and cook over high heat, then turn the heat down again Oet the rice boils over high hsat, reduce when steam comes out from the hole), let the steam cook the yellow-breasted buntings slowly.
Move the pot slightly in order to yield more crispy rice on the bottom. When the rice is done, pour the seasonings on tog to serve.
|Ingredients||Steam the Chinese liver sausage and the yellow-breasted buntings on top of the rice||Put the lid on to cook|