Ten precious rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lean pork |
| ¼ | cup | Smoked ham |
| ½ | cup | Bamboo shoots |
| ½ | cup | Abalone |
| 1 | small | Chicken breast |
| ½ | cup | Water chestnuts |
| 1 | Scallion stalk | |
| 4 | cups | Cold cooked rice |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 3 | tablespoons | Oil |
| 1 | cup | Stock |
Directions
1. Separately shred pork, ham, bamboo shoots and abalone. Bone and shred chicken breast. Slice water chestnuts; cut scallion in ½-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, .