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Chinese Paella

Sun, 18 Oct 2020 07:06:05 +0000

Chinese Paella

Paella, Spain's most famous dish is undoubtedly one of the world's great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.

Servings6

Ingredients

8 dried black mushrooms
12 medium-size raw shrimp
6 chicken drumsticks or 12 chicken wing drummettes
Salt and pepper to taste
1/4teaspoon Chinese five-spice powder
12 live musselsscrubbed, beards removed, or 12 live manila clams, scrubbed
1/2cup water
3 3/4cups chicken brothapprox.
2tablespoons cooking oil
2teaspoons garlicminced
2teaspoons gingerminced
1 large onionchopped
1 red bell pepperseeded and chopped
1/2teaspoon turmeric
2cups uncooked long-grain ricerinsed and drained
2 Chinese sausagescut into 1/4-inch thick diagonal slices, about 2 oz. each
1 small whole bamboo shootcut lengthwise into thin wedges
12 snow peasends and strings removed
1/4cup cilantrochopped

Instructions

Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and slice caps in half. Set aside.
Remove shrimp legs, leaving shells and tails intact. Cut along backs of shrimp with scissors; rinse out sand veins. Sprinkle chicken with salt, pepper and five-spice powder. Set aside.
Bring mussels and water to a boil in a 2-quart pan. Cover, reduce heat to low, and cook until shells open, about 5 minutes. Discard mussels that don't open. Lift out mussels and set aside; pour liquid into a 4-cup measuring cup. Add enough chicken broth to make 4 cups of total liquid.
Place a wok over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. Add chicken and cook, turning as needed, for 10 minutes or until well browned on all sides. Add 2 tablespoons chicken broth. Cover and cook for 5 minutes. Remove chicken and set aside. Add onion and cook for 1 minute. Add bell pepper and turmeric; cook for 1 minute. Add rice, sausages and the reserved 4 cups chicken broth. Bring to a boil and cook, uncovered, until broth evaporates and crater-like holes appear, about 10 minutes.
Arrange chicken, bamboo shoot and mushrooms over rice. Reduce heat to low, cover and simmer for 20 minutes. Push shrimp into top of rice and scatter snow peas on top. Cover and cook for 5 minutes. Push mussels into rice. Cover and cook until rice is tender to the bite, about 5 more minutes. Sprinkle with cilantro before serving.

Recipe Notes

Recipe from A Wok For All Seasons, Publisher: Doubleday.

The post Chinese Paella first appeared on Yan Can Cook.

珍珠丸子 Pearl Rice Meatballs

Tue, 18 Apr 2017 06:31:28 +0000

Pearl Rice Meatballs

Servings24 meatballs

Ingredients

1cup glutinous rice
2 dried black mushrooms
1 1/2pounds ground pork
1/4cup water chestnutschopped
3tablespoons minced Sichuan preserved vegetableoptional
2tablespoons green onionchopped
1tablespoon gingerminced
2teaspoons cilantrochopped
1tablespoon sesame oil
1teaspoon salt
1/2teaspoon white pepper
1 egg

Instructions

Soak rice in water to cover for 30 minutes.
Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Discard stems and mince caps.
Place mushrooms in a bowl with remaining ingredients; mix well. With wet hands, roll meat mixture into 24 balls, using 2 tablespoons for each. Drain rice and spread on a plate. Roll each ball in rice to coat completely. Arrange meatballs, without crowding, on two heatproof dishes.
Prepare a wok for steaming. Steam meatballs, one dish at a time, over high heat until pork is cooked through, about 25 minutes.

Recipe Notes

From Martin Yan's Feast by Martin Yan, 1998 (Bay Books).

The post 珍珠丸子 Pearl Rice Meatballs first appeared on Yan Can Cook.

Chinese Chicken Salad

Tue, 18 Apr 2017 06:02:16 +0000

Chinese Chicken Salad

Servings6-8

Ingredients

Dressing

1/4cup balsamic vinegar or Chinese dark rice vinegar
3tablespoons sesame paste or peanut butter
3tablespoons walnut oil
1tablespoon sesame oil
2tablespoons soy sauce
1teaspoon hot pepper sauce
2tablespoons sugar
1/2teaspoon black pepper

Main Ingredients

4cups iceberg lettuceshredded
2cups cooked chickenshredded
1 small carrotjulienned
1/2 cucumberpeeled, seeded, julienned
2tablespoons cilantrochopped
2tablespoons fresh basilfinely shredded

Other Ingredients

Vegetable oil for deep-frying
12 wonton wrapperscut into 1/4-inch wide strips
2tablespoons walnut oil
2tablespoons sugar
1/2cup walnut halvestoasted

Instructions

Combine the dressing ingredients in a salad bowl and whisk until smooth. Combine the salad ingredients in a large bowl, cover, and refrigerate until ready to serve.
Set a wok over medium-high heat and add oil to a depth of about 2 inches. Heat the oil to 360'F. Fry the wonton strips until golden brown, about 15 seconds. Remove them with a skimmer and drain on paper towels.
Place a wide frying pan over medium heat until hot. Add the walnut oil, swirling to coat the surface. Add the sugar, stir until it dissolves, add the walnuts, and stir until the nuts are coated with caramelized sugar. Immediately transfer the walnuts to a foil-covered plate and separate them with two forks.
Just before serving, pour the dressing over the salad and toss to coat evenly. Serve the salad in a wide shallow bowl, surrounded with the wonton strips. Scatter the glazed walnuts over the top.

Recipe Notes

The post Chinese Chicken Salad first appeared on Yan Can Cook.