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Assorted Meats And Rice

Chinese.wok's picture
Ingredients
  Prepared squid 4 Ounce (115 Gram)
  Fresh pork 2 Ounce (50 Gram)
  Pork kidney 2 Ounce (50 Gram)
  Pork liver 2 Ounce (50 Gram)
  Cornflour paste 2 Teaspoon (Thick)
  Cooked chicken 4 Ounce (115 Gram)
  Duck 4 Ounce (115 Gram)
  Crispy pork 4 Ounce (115 Gram)
  Char siu 4 Ounce (115 Gram)
  Vegetables/Chinese leaves / mange- tout / french beans 6 Ounce (175 Gram)
  Seasoned oil 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Soft brown sugar 1⁄2 Teaspoon
  Light soy sauce 1 Tablespoon
  Chinese rice wine 1 Teaspoon
  Fish balls 12 (Ready Made)
  Stock 4 Tablespoon
  Sesame oil 2 Drop (Few Drops)
  Boiled rice 1 Pound (450 Gram)
Directions

GETTING READY
1. Prepare the squid as for Deep-fried Squid.
2. Cut the pork, kidney and liver into small thin slices.
3. Cut the cooked meats into small bite-size pieces.
4. Prepare the vegetables by cutting the Chinese leaves into small pieces (top and tail the mange-tout or French beans, if using instead of Chinese leaves).
5. Coat the pork, kidney and liver slices with about half of the cornflour paste.

MAKING
6. In a preheated wok, heat the oil and stir-fry the vegetables for 1 minute.
7. Then blend the raw meats and squid well with the salt, sugar, soy sauce and wine.
8. Add the cooked meats and fish balls with the stock, bring to the boil and stir-braise for about 1 more minute.
9. Finally, thicken the gravy with the remaining cornflour paste.

SERVING
10. Garnish with sesame oil and serve on a bed of hot boiled rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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