Assorted Meats And Rice Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Squid | 4 Ounce, prepared | |
| Pork | 2 Ounce | |
| Kidney | 2 Ounce | |
| Liver | 2 Ounce | |
| Thick cornflour paste - 2 teaspoons | ||
| Cooked chicken | 4 Ounce | |
| Duck | 4 Ounce | |
| Pork | 4 Ounce | |
| Char siu - about 4 oz (115 g), | ||
| Vegetables - 6 oz (175 g), chinese leaves or mange- tout or french beans | ||
| Oil | 3 Tablespoon, seasoned | |
| Salt | 1/2 Teaspoon | |
| Soft brown sugar | 1/2 Teaspoon | |
| Light soy sauce | 1 Tablespoon | |
| Chinese rice wine (optional) - 1 teaspoon | ||
| Ready-made fish balls - 8-12 | ||
| Stock | 4 Tablespoon | |
| Sesame oil - a few drops | ||
| Rice | 1 Pound, boiled | |
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.
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.
Chef
