Put the soy sauce, oyster sauce and sugar into a bowl and mix together. Pop about three-quarters of this mixture into a large bowl and add the chicken and pork. Coat well in the mixture.
Mix the drained rice with the remaining soy sauce mixture and seasoning.
Put some chicken and pork mixture into the bottom of individual heatproof bowls. Top up to the halfway mark with rice. Steam over boiling water for about 30 minutes, until the rice is cooked. You can either do this by putting the bowls into a bamboo steamer and setting this on a rack in a large wok or placing them in a normal steamer. Remember to keep the water topped up. Turn out and sprinkle with coriander leaves.
© 1994 Keith Floyd estate. All rights reserved.