Nai Lao

Nai Lao is a warm, comforting Chinese breakfast dish featuring steamed rice flour cakes filled with a savory mixture of vegetables and halal chicken. This delightful dish is often enjoyed with a soy sauce dip, making it a perfect start to the day.

Ingredients

• Rice flour - 100 grams
• Water - 300 ml
• Halal chicken breast - 100 grams, minced
• Carrot - 50 grams, finely diced
• Spring onion - 2, chopped
• Mushrooms - 50 grams, finely chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Soy sauce - for dipping
• Sesame oil - 1 teaspoon

Steps

1. In a mixing bowl, combine the rice flour and water to form a smooth batter. Let it rest for 10 minutes.
2. In a pan, heat sesame oil over medium heat. Add minced chicken, diced carrot, mushrooms, and half of the spring onions. Season with salt and black pepper. Cook for about 5-7 minutes until the chicken is cooked through.
3. Grease a steaming tray or small bowls with oil. Pour a thin layer of the rice flour batter into the tray, covering the bottom.
4. Spoon a small amount of the chicken and vegetable filling onto the batter, then cover with another layer of the rice flour batter.
5. Repeat until all the batter and filling are used, making sure the final layer is batter.
6. Steam the trays over boiling water for about 15-20 minutes, or until the cakes are firm and cooked through.
7. Remove from the steamer and let them cool for a few minutes. Cut the cakes into squares or wedges.
8. Serve warm with soy sauce for dipping and garnish with remaining spring onions.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 45 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 50 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• Provides a good source of protein from the chicken.
• Rich in vitamins from vegetables like carrots and mushrooms.

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