Chinese seafood rice

As a contemporary Chinese dim sum, Chinese seafood rice may be very recent style with white wine.

 

Substances

50 g raw rice (150 g cooked rice)

2 crab claws

100g hen breast some broccoli

100 g shrimp

6 clams Seasoning

¼ onion

2 and ½ tbsp salt

1 clove garlic

150 ml white wine

  ½ hen / hen inventory dice

2 tbsp white pepper

2 tbsp olive oil

 

200 ml water

 

half-hour

Steps Chinese seafood rice:

1. Wash and cook dinner the rice.

 

2. Soak the clams in water for 20 minutes to scrub them.

 

3. Lower the hen breast into small items. Chop the garlic and onion.

Peel the shrimp and take away their intestine (black wire) and cuts off the again of the shrimp.

 

4. Place the clams in a pan. Pour 100 ml of white wine and cook dinner lined. After opening clams, take away them.

 

5. Subsequent, put to boil 200 ml of water and add ½ hen inventory dice.

 

6. In the meantime, warmth the olive oil in a big skillet and brown the items of hen breast. Add garlic, onion and proceed to fry.

 

7. Add the cooked rice to the pan and sauté over medium warmth. Add the remainder of white wine (50ml), white pepper and salt, and blend. Then pour the hen broth.

 

8. Place 2 superbly crab claws, shrimp and clams on rice. Simmer lined for 15 minutes.

 

9. Lastly, add the broccoli within the pan, and simmer 2 minutes. Pour It Up.

Substances for Chinese Spicy Rooster (Le Tze Gee) Recipe

 

1/3 c Oil

2 Entire hen breasts

1 tb Sherry

1 tb Soy sauce

1 tb Cornstarch

1 cn Bamboo shoots; diced

2 tb Hoisin sauce

1/2 ts Crimson pepper; crushed

1 tb Scallion; chopped

1 ts Contemporary ginger root; grated

 

Chinese Spicy Rooster (Le Tze Gee) Preparation

 

Bone hen and dice it. Combine sherry, soy sauce and cornstarch. Marinate hen in cornstarch combination for quarter-hour. Warmth oil. Add hen cornstarch combination and stir-fry for two minutes. Take away hen. Add bamboo shoots, hoisin sauce, scallion, ginger and crushed purple peppers. Stir effectively; add hen and serve.

 

Substances for Rooster and Chinese Chive Shu-Mei Recipe

 

Filling:

1 lb Floor hen

1/2 c Finely chopped Chinese

-garlic chives

1 Clove garlic, crushed

1 tb Dry sherry

1 tb Mild soy sauce

1/2 ts Freshly grated ginger

1/2 ts MSG (decide)

1 pn Sugar

1-1/2 ts Sesame oil

1 tb Cornstarch

1 ts Salt

1/2 ts Floor white pepper

Meeting:

Further complete chives

24 Shu-mei wrappers (Gyoza

-skins)

 

Rooster and Chinese Chive Shu-Mei Preparation

 

Combine all filling components collectively. Whip by hand till the combination holds collectively very effectively. Place about 3/4 T filling within the heart of every wrapper and produce up the corners so that you’ve a little bit cash bag. Go away the highest open so that you just can see a number of the meat. Blanch the entire chives in highly regarded faucet water simply for a second. Tie one chive across the neck of every dumpling in order that it seems like it’s sporting a little bit inexperienced belt. Steam in an oiled bamboo steamer for 15 minutes, on excessive warmth.

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