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Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken
Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken

Before you jump to Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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Using your very best judgment is just another one of many ways you could make healthy choices from a dinner menu. This is best accomplished by examining meal pictures on a menu. It’s also advised that you avoid foods overrun with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, be sure to ask for a lesser amount.

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Even if after taking the above mentioned approaches, you’re not able to locate satisfying healthy meals on your lunch menu, so you may want to purchase a healthy side dish or drink. Water is a great option, especially in comparison to soda. Salads make good side dishes, particularly those that are consumed with no salad dressing or dressing salad dressing. Of course, you will want to take additional steps to make sure that you choose a healthy mealbut if you choose to forgo low calories for taste, then require extra steps to make sure you receive some nutrition.

We hope you got benefit from reading it, now let’s go back to rich and so yummy: chinese rice porridge with scallops and chicken recipe. You can cook rich and so yummy: chinese rice porridge with scallops and chicken using 12 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken:
  1. Use 3 to 5 medium or 10 small Dried scallops
  2. Take 1 jar - chopped pretty finely Zha cai (Sichuan pickled vegetable)
  3. You need 1/2 large Chicken breast (with skin)
  4. Get 100 ml White uncooked rice
  5. Use 1/2 clove - don't cut or grate it Garlic
  6. Provide The flavoring ingredients:
  7. Use 2 tsp Sesame oil
  8. You need 1 dash Sake
  9. Take 1 dash Salt
  10. Take 15 cm Green onion (leftover bits are okay)
  11. Take Garnish:
  12. Take 1 dash The white part of a Japanese leek, green onion, etc.
Instructions to make Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken:
  1. These are all the ingredients. The dried scallops won't get soft very fast, so soak them in water the day before. We'll use the soaking water too.
  2. Put the dried scallops in a generous amount of water with a little sake added to rehydrate. The next morning, they'll be amazingly tender. Shred them by hand.
  3. By the way, the dried scallops sold in the Chinese ingredient section are expensive, so buy the small, cheaper snacking ones sold in the drinking snacks section of your supermarket. Use more of them if they are very small.
  4. The chicken breast will be shredded later, so just cut it up roughly.
  5. Bring 2300 ml of water to a boil and add 5 tablespoons of sake and bits of leek or onion. With the water still boiling fast over high heat, add the chicken.
  6. Scum will come out of the chicken. Skim it off cleanly, and turn the heat down to low.
  7. Add the uncrushed half clove of garlic to the pan. You won't taste the garlic if you use it like this. Cover with a lid.
  8. Leave the pan covered over low heat for a while. Rinse the rice well and drain in a colander or sieve. When it starts to dry add the sesame oil and mix.
  9. As you cook the rice, the oil will emulsify and you'll get the unique flavor of Chinese style porridge.
  10. The chicken should be cooked through. Take out the bits of leek or green onion and the chicken. Shred the chicken with your hands and put it back in the pan. Leave the garlic clove in.
  11. Turn the heat back up to high. Add the rice and the scallops along with the soaking liquid. ♪ If the heat is too low here, the rice will stick to the pan. Skim off the scum again and turn the heat back down to low.
  12. Partially cover with a lid, leaving a little gap. Simmer over low heat for a while.
  13. When the rice is cooked and looks good, season with a little salt. Add the zha cai. The zha cai is important! Don't leave it out. Simmer for a while more.
  14. Done! Sprinke with some green onion or leek to taste. The more you add the better I think.
  15. If you like samgyetang (a Korean soup), you'll probably like this too. But you can make it in a much shorter time than samgyetang. Basically you're just making porridge.
  16. Addendum. About the zha cai - you may or may not like it, so try adding just a bit first…and adding more to your bowl to taste.

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