An interesting dish with a hidden surprise!
1/2 small handful of each:
black ear wood funghi (soaked overnight)
chicken thigh fillet
1 clove garlic
1 slice ginger
1/4 onion (separate layers)
carrot, shallot, snow peas for garnish.
1 cup rice, cooked
Toss rump, chicken, prawns separately in wok with a little peanut oil.
Stir fry broccolini (blanched) with capsicum, celery, onion, fungus, crushed ginger and garlic.
Mix all together and add oyster sauce.
Press boiled rice into a bowl with a ladle to create a shell, fill with the stirfry.
Cover with a plate and upend.
Cut a little 'doorway' in the rice, and allow some ingredients to spill out.
Garnish with fine carrot and shallot julienne on top and blanched snowpeas with a little oyster sauce on the side.
Find your nearest Asian Store