| 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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