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Chinese seafood rice-Chinese food and natural healthy for January 08
Chinese seafood rice
Asa modern Chinese dim sum, Chinese seafood rice is very fresh taste with whitewine.
Ingredients
50g uncooked rice (150 g cooked rice)
2crab claws
100gchicken breast some broccoli
100g shrimp
6clams Seasoning
¼onion
2and ½ tbsp salt
1clove garlic
150ml white wine
½ chicken / chicken stock cube
2tbsp white pepper
2tbsp olive oil
200ml water
30 minutes
Steps Chinese seafood rice:
1.Wash and cook the rice.
2.Soak the clams in water for 20 minutes to clean them.
3.Cut the chicken breast into small pieces. Chop the garlic and onion.
Peelthe shrimp and remove their gut (black wire) and cuts off the back of theshrimp.
4.Place the clams in a pan. Pour 100 ml of white wine and cook covered. Afteropening clams, remove them.
5.Next, put to boil 200 ml of water and add ½ chicken stock cube.
6.Meanwhile, heat the olive oil in a large skillet and brown the pieces ofchicken breast. Add garlic, onion and continue to fry.
7.Add the cooked rice to the pan and sauté over medium heat. Add the rest ofwhite wine (50ml), white pepper and salt, and mix. Then pour the chicken broth.
8.Place 2 beautifully crab claws, shrimp and clams on rice. Simmer covered for 15minutes.
9.Finally, add the broccoli in the pan, and simmer 2 minutes. Pour It Up.
Ingredientsfor Chinese Spicy Chicken (Le Tze Gee) Recipe
1/3c Oil
2Whole chicken breasts
1tb Sherry
1tb Soy sauce
1tb Cornstarch
1cn Bamboo shoots; diced
2tb Hoisin sauce
1/2ts Red pepper; crushed
1tb Scallion; chopped
1ts Fresh ginger root; grated
ChineseSpicy Chicken (Le Tze Gee) Preparation
Bonechicken and cube it. Mix sherry, soy sauce and cornstarch. Marinate chicken incornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture andstir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoisin sauce,scallion, ginger and crushed red peppers. Stir well; add chicken and serve.
Ingredientsfor Chicken and Chinese Chive Shu-Mei Recipe
Filling:
1lb Ground chicken
1/2c Finely chopped Chinese
-garlicchives
1Clove garlic, crushed
1tb Dry sherry
1tb Light soy sauce
1/2ts Freshly grated ginger
1/2ts MSG (opt)
1pn Sugar
1-1/2ts Sesame oil
1tb Cornstarch
1ts Salt
1/2ts Ground white pepper
Assembly:
Additionalwhole chives
24Shu-mei wrappers (Gyoza
-skins)
Chickenand Chinese Chive Shu-Mei Preparation
Mixall filling ingredients together. Whip by hand until the mixture holds togethervery well. Place about 3/4 T filling in the center of each wrapper and bring upthe corners so that you have a little money bag. Leave the top open so that youcan see some of the meat. Blanch the whole chives in very hot tap water justfor a moment. Tie one chive around the neck of each dumpling so that it lookslike it is wearing a little green belt. Steam in an oiled bamboo steamer for 15minutes, on high heat.
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