When I was away from home during college, this was one of the dishes that I missed. My Sako gave me this recipe so I could have a piece of home wherever I was in the world.
I make this dish every time we have dimsum at home since this is also my husband’s favorite. My Sako is no longer on this Earth with us but I always remember her and say a little prayer when I make this.♥️ This is her original recipe, I just double it to serve everyone at home.
1/4 cup shrimp peeled and cut
1/2 cup chicken breast cut into small bite sized cubes
1/2 cup pork kasim cut into small bite sized cubes
1/4 cup minced red onions
1/8 cup minced garlic
1/2 cup canned mushrooms sliced and cut into bite sized pieces
1TBSP Soy Sauce
1/2 tsp pepper
1 tsp salt
1 tsp sesame oul
1/2 pork broth cube
2 thin big slices of ginger so it’s easy to remove when the rice is ready to serve
3-4 TBSPS Cornstarch dissolved in 2 TBSPS of water
2 1/2 Cups water
Oil for deep frying
1. Deep fry the pork and chicken. Do no brown, just cooked enough that it’s not raw. Remove from heat and set aside.
2. In another pot. Sauté ginger, onions and garlic.
3. Add in the mushrooms, cooked pork, cooked chicken and water.
4. Bring to a boil and season with salt, soy sauce, & pork cube.
5. Taste it when it boils. When it’s good to go, add in cornstarch dissolved in water to thicken the sauce.
6. Add in shrimp and sesame oil. Simmer until shrimp is cooked. Turn off the heat.
7. Ladle the sauce on top of steamed rice and serve with some chili and your favorite Dimsum.