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Chinese Paella

Chef.at.Home's picture
Ingredients
  Dried black mushrooms 8
  Raw shrimp 12 Medium
  Chicken drumsticks/12 chicken wing drumettes 6
  Chinese five spice 1⁄4 Teaspoon
  Live mussels/12 live small hard-shell clams, scrubbed 12 , scrubbed, beards removed
  Water 1⁄2 Cup (8 tbs)
  Chicken broth 3 3⁄4 Cup (60 tbs) (Approximately)
  Vegetable oil 2 Tablespoon
  Minced garlic 2 Teaspoon
  Minced ginger 2 Teaspoon
  Onion 1 Large, chopped
  Red bell pepper 1 , seeded and chopped
  Turmeric 1⁄2 Teaspoon
  Uncooked long-grain rice 2 Cup (32 tbs)
  Chinese sausages 4 Ounce, cut into 1/4-inch diagonal slices (Two 2 Ounce Each Slice)
  Whole bamboo shoot 1 Small, cut lengthwise into thin wedges
  Snow peas 12 , ends and strings removed
  Chopped cilantro 1⁄4 Cup (4 tbs) (Chinese Parsley)
  Salt To Taste
  Pepper To Taste
Directions

Preparation Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off 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.
Set aside.
Cooking Bring mussels or clams and water to a boil in a 2-quart pan.
Cover, reduce heat to low, and cook for 5 minutes or until shells open.
Lift out mussels and set aside; pour liquid into a 4-cup measuring cup.
Add enough chicken broth to make 4 cups total liquid.
Place a wok over 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, for 10 minutes or until broth evaporates and crater-like holes appear.
Arrange chicken, Chinese sausages, bamboo shoot, and mushrooms over rice.
Reduce heat, 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 for 5 more minutes or until rice is tender to bite.
Sprinkle with cilantro before serving.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Shrimp

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