1.. Add some ginger juice into the water to cook the rice (the
proportion of water to rice is 8 : 10).
2. Dice the preserved leaf mustard cabbage and soak it in water. Cut
the chicken and shrimp into small pieces. Chop the ginger and the onion.
3. Beat the egg and fry it, then saute the chopped green onion.
Stir-fry the chicken and the shrimp, then add in the rice. When the rice is hot, add the
ginger. Season to taste, serve hot.
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