| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Rice | 6 | Servings |
INGREDIENTS
| 1/2 | c | Lean pork |
| 1/4 | c | Smoked ham |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Abalone |
| 1 | sm | Chicken breast |
| 1/2 | c | Water chestnuts |
| 1 | Scallion stalk | |
| 4 | c | Cold cooked rice |
| 2 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 3 | tb | Oil |
| 1 | c | Stock |
INSTRUCTIONS
1. Separately shred pork, ham, bamboo shoots and abalone. Bone and shred chicken breast. Slice water chestnuts; cut scallion in 1/2-inch sections. 2. Break up and separate the cold cooked rice, as in step 1 of "Simple Fried Rice". 3. Combine soy sauce, sherry, salt and pepper. 4. Heat oil. Add scallion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (about 2 minutes). 5. Add chicken and ham and stir-fry until chicken loses its pinkness (about 2 minutes). Then quickly stir in soy-sherry mixture. 6. Add rice and mix well to blend. Add stock; bring to a boil, then lower heat. 7. Add bamboo shoots and water chestnuts; simmer, covered, 30 minutes. 8. During the last 3 minutes of cooking, stir in abalone to heat through; then serve. 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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