Moon Fan

Ingredients

1.5 kg fresh chicken
4 x 180ml cups of basmati rice
150 grams dried Chinese
Shiitake mushrooms
225 grams canned bamboo shoots (or well soaked dried shrimps)
4 Chinese sausages
1 medium onion
5 spring onions
500 ml beef stock
3 tablespoons dark
soy sauce
3 tablespoons fish sauce
1 teaspoon sesame oil
5 tablespoons
vegetable oil or as required
1 tablespoon finely crushed garlic
1 tablespoon finely crushed ginger
water as required
salt and pepper to taste

Method

Soak dried Chinese Shiitake mushrooms in hot water for at least 2-3 hours to allow the dried mushrooms to plump up. Put dried mushrooms in bowl filled with hot water. Put a saucer upright on top to keep the dried mushrooms immersed. Similarly, if you are using dried shrimps soak in hot water for at least 3-4 hours or until hydrated and plump.

Remove skin and fatty bits from chicken. Debone chicken and cut into bite size pieces (2 cm). Season with 3 tablespoons of dark soy sauce, salt and pepper to taste. Mix well, cover and allow sauce to blend in with chicken for at least 30 minutes. Stir gently at regular intervals.

Wash rice in cold water until it runs clear. Cook the 4 x 180 ml cups of rice, using 500 ml of beef stock and 550 ml of water, preferably in a rice cooker. Check at intervals and switch off rice cooker when rice is still very moist but not fully cooked. Keep covered. Water quantity could vary depending upon the basmati rice variety.

Finely chop onion, bamboo shoots (if used) and spring onions and put aside in separate containers.
Remove the soaked dried mushrooms from the bowl and gently squeeze out the water. Slice into 2 cm long by 1 cm wide strips. Put aside. If you are using dried shrimps, drain carefully removing impurities and put aside.

Heat up wok or similar deep frying pan over medium to high heat. When wok is ready pour in 5 tablespoons of vegetable oil. Allow oil to sizzle. Fry the chicken pieces in 2 -3 batches until golden brown. Move around carefully to ensure even frying and that you don't break up the chicken pieces. Remove and put aside on kitchen paper or grill to soak away the excess oil.

If there is not enough oil in the wok, add 2 tablespoons of vegetable oil or as required. Heat up over medium heat. Add the finely chopped onions, finely crushed garlic and ginger. Stir fry until the onion pieces become transparent. Add the sliced bamboo shoots or drained soaked dried shrimps, soaked dried mushroom strips and stir fry with the onions, garlic and ginger mixture until cooked. Stir carefully using a flat wok spatula from the bottom at intervals to avoid burning the ingredients. Make sure that the mushroom strips are cooked and tender to the bite.

Add the fried chicken pieces to the other ingredients in the wok. Add the fish sauce. Stir mix together carefully without breaking nor crushing the ingredients. Remove from heat and put aside.

Remove the not fully cooked rice from the rice cooker and put in large container, leaving a small layer of rice at the bottom of rice cooker. Carefully place a layer of the chicken, bamboo shoots or cooked dried shrimps, onion and mushroom mix into the rice cooker. Use one third of the mix. Layer evenly. Add one third of the rice from the large container on top of the chicken, bamboo shoots or cooked dried shrimps, onion and mushroom mix.

Repeat with another third of the rice followed by another third of the chicken, bamboo shoots or cooked dried shrimps, onion and mushroom mix. Place the remaining third of the rice on top and spread evenly. Add another 2 x 180 ml cups of water into the rice cooker. Sprinkle with 1 teaspoon of sesame oil. Close rice cooker and switch on. Allow to cook. Check rice when cooked to ensure that it is cooked to your preference. You may adjust water quantity to suit your taste.

If you do not have a rice cooker, you can also cook the rice in a large thick bottom casserole saucepan over moderate heat. Cover whilst cooking to retain the moisture with the rice.

Whilst the rice is cooking, finely slice the spring onions. Finely angle slice the Chinese sausages and place in a glass container. Cover with kitchen paper and cook the Chinese sausages in the microwave in 15 seconds instalments until just cooked and looking really appetising.

Serve the rice from the rice cooker by gently penetrating the layers and dishing out the various ingredients and rice proportionally. Decorate with the finely chopped spring onions and some slices of the Chinese sausages.
Ideally served with a ripe tomato chutney with chopped chillies, onion slices and chopped coriander leaves.

Enjoy.

Source

Madeleine's recipe : Moonfan

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe