| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Rice |
4 |
Servings |
INGREDIENTS
| 3 |
|
Or |
| 4 |
|
Dried scallops (up to) |
| 6 |
|
Dried shrimp |
| 1/2 |
c |
Rice |
| 6 |
c |
Stock |
| 1/2 |
c |
Chicken |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sherry |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Separately soak dried scallops and dried shrimp.
2. Wash rice. Place in a pan with stock and bring to a boil; then simmer,
covered, 30 minutes.
3. Shred soaked scallops; mince soaked shrimp. Add both to rice and simmer,
covered, 30 minutes more.
4. Mince raw chicken; then combine with oil. Add to pan and simmer,
covered, another 30 minutes.
5. Season with salt, sherry and pepper. VARIATIONS:
1. For the regular rice, substitute glutinous rice.
2. For the chicken, substitute smoked ham, or else use half chicken, half
smoked ham.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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