药材海鲜汤饭Rice In Herbal Soup With Seafood

以少许胡椒粉、盐及薯粉腌鸡肉。Lightly season chicken fillet with pepper, salt and tapioca flour.

起锅热麻油，把姜和当归爆香，然后加入虾，炒一会后盛出。Heat a deep saucepan with sesame oil and sauté ginger and tong kwai until aromatic. Add in prawns and stir-fry briefly. Remove prawns out and put aside.

倒入鸡高汤，加入白饭，煮滚后转小火焖5分钟。Pour in chicken stock and add rice. Bring to a boil for a while. Reduce the heat and simmer for 5 minutes.

加入鱼肉和调味料，煮8-10分钟，然后把虾回锅，再放入松菇和枸杞，煮滚后撒入装饰料即可。Add fish and seasoning. Cook for 8-10 minutes then put back prawns and add shimeji mushrooms and kei chi. Once it boils, dish out and serve with garnishing.