|2 cups white rice||2 tsp ginger (finely diced)|
|2.2cups water||2 tbsp dark soy sauce|
|4 Chinese mushrooms (soaked until soft and diced)||Lotus leaf|
|4 dried scallop (soaked until soft and shredded)||Chopped green onion|
*Hairy crabs can be used if they are in season.
1. Rinse the hairy crab and remove the internal organs. Set aside.
2. Wash the white rice. Add water, mushroom, dried scallop, ginger and soy sauce and mix. Place into the steam oven and cook at 100℃ for 30 minutes. Set aside.
3. Trim the lotus leaf and place in the bamboo steamer. Fill with steamed rice and place the hairy crab on top. Place in a steam oven and cook at 100℃ for 15 minutes. Sprinkle with chopped green onions.
Reserve the water used to soak the mushroom and dried scallop and use it in place of water to enhance the taste.