Ten precious rice

Yield: 6 Servings

Measure 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

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, .

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