Chinese · Fast & Easy · Mains · One Dish Meals · Pork · Rice · Uncategorized

Abalone Sauce Mui Fan (Rice in Gravy)


I haven’t been feeling too well lately and have been trying to think of lighter dinner ideas. Mui fan is a very popular dish at tze char stalls that i have not really tried. I have only seen how it looked like, so i could only replicate this dish by guessing. I think I did a pretty good job, the sauce was the star of the dish and it made everything come together beautifully. I cooked this a few nights ago but i have been too tired to blog and put it off until today. Unfortunately, i have already forgotten the exact measurements of the stuff i used. I will still pen down the recipe, hopefully i can make this dish again soon and update with more precise measurements. You can easily season this dish to taste for your liking.


  1. 1 cup basmati rice cooked in 1 1/2 cup water
  2. 2 cloves garlic, chopped
  3. Thumb sized ginger, chopped
  4. 1 carrot, sliced
  5. 3 cups chicken stock
  6. Shimeji mushrooms
  7. Bak choy
  8. 200g shabu shabu pork collar/ or thinly sliced pork
  9. Prawns, lightly boiled till cooked
  10. About 3 tbsp abalone sauce (can be replaced with oyster sauce)
  11. About 3 tbsp light soy sauce
  12. Dash of pepper
  13. about 1/8 cup of corn flour mixed with water
  14. 2 eggs, beaten


  1. In a hot wok, fry garlic and ginger until fragrant.
  2. Fry in carrots and a small amount of water
  3. When carrots start to soften, add in chicken stock and mushrooms, bring to boil.
  4. Add in abalone sauce, pepper and soy sauce. Season to taste.
  5. Add in bak choy and shabu shabu meat and lightly cook.
  6. Thicken the sauce with the corn flour mixture.
  7. Slowly pour beaten egg all over and do not stir. When egg is cooked, stir to break up the eggs.
  8. Top with prawns and coriander to serve.

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