| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Chinese |
Gma3 |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken legs and thighs; excess fat removed, |
|
|
; chopped into 2-inch |
|
|
; pieces, with bone |
|
|
; in |
| 2 1/2 |
c |
Long-grain rice |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Fresh ginger; minced |
| 2 |
ts |
Rice wine or dry sherry |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Cornstarch |
| 8 |
|
Chinese dried black mushrooms |
| 1 |
tb |
Vegetable oil |
| 2 |
md |
Yellow onions; thinly sliced |
| 1/4 |
lb |
Cooked ham; cut into 1-inch |
|
|
; cubes |
| 2 |
|
Green onions cut into 1-inch pieces plus |
|
|
; 1 tablespoon minced green onion pinch |
|
|
; of powdered saffron |
| 1 1/2 |
c |
Chicken broth |
| 1/2 |
lb |
Fresh halibut; cut into 1-inch |
|
|
; cubes |
| 8 |
|
Your favorite type of clams |
| 8 |
|
Mussels; scrubbed clean |
| 12 |
|
Tiger prawns; peeled, deveined, |
|
|
(12 to 16) |
|
|
; rinsed, and |
|
|
; sprinkled with a |
|
|
; small amount of |
|
|
; rice wine or dry |
|
|
; sherry |
| 1 |
|
Whole cooked crab; separated and |
|
|
; cracked |
| 3/4 |
c |
Frozen or fresh green peas or |
| 12 |
|
Fresh snow peas |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
MARINADE FOR CHICKEN
OTHER INGREDIENTS
I have prepared this numerous times for dinner parties. It is quite
time-consuming, but we have many friends who are as crazy as my
husband and I are about seafood. If desired, add Chinese or Italian
sausage.
Mix marinade ingredients in a large bowl. Add chicken and marinate
for 2 hours. Soak mushrooms in hot water for 10 minutes; squeeze out
excess water, remove and discard stems, and leave caps whole. Place
rice in a pot and add enough cold water to cover rice. Stir the rice
with your hand; the water will become milky. (Washing the rice
removes excess starch and prevents cooked rice from being gummy.)
Pour the water out of the pot carefully. Repeat until the water runs
clear. Fill pot with water to approximately 3/4 inch above rice
level. Cover and place over high heat. When the water boils rapidly,
reduce heat to lowest setting and simmer while preparing other
ingredients.
While the rice is cooking, heat a 14-inch wok with oil, swirling to
coat sides. Remove chicken from marinade and brown it on all sides.
Transfer to serving platter. Reheat wok, adding a little more oil if
necessary. Stir-fry the onion, mushrooms, ham, and 1-inch pieces of
green onion for 3 to 4 minutes. Return chicken to wok and stir. Place
the mixture on top of the cooking rice and sprinkle with saffron. Add
chicken broth gradually and stir to mix well.
Evenly distribute all seafood on top, leaving clams and mussels
closer to top so you can watch for them to open up. Cover and cook
for about 20 minutes, until clams and mussels open. Discard any that
do not open. Stir in green peas or snow peas, minced green onion, and
mix everything together. Drizzle with sesame oil. Serves 6 to 8.
From In the Chinese Kitchen With Shirley Fong-Torres (Pacific View
Press, copyright 1993 by Shirley Fong-Torres).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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