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Categories:
fish chicken thighs links sausages Jasmine rice chicken stock stalks spring onions ginger root soy sauce Shaoxing wine peanut oil sesame oil sugar pepper cornstarch
Viewed: 29 - Published at: 9 years agoIngredients
- 1 fish, 2 inch dried salt piece
- 2 cups chicken thighs, cubes
- 2 links sausages, Chinese style pork and diced
- 2 cups jasmine rice
- 2 12 cups chicken stock
- 2 stalks spring onions, chopped
- 2 young ginger root, meshed
- 1 tablespoon soy sauce
- 1 tablespoon shaoxing wine
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- pepper
- 1 teaspoon cornstarch
Method
- Dice and wash the fish, taking care to remove any bones, scales and excess salt.
- Add the cooking oil, sugar, meshed ginger to the diced fish.
- Leave the mixture to rest and allow the taste of ginger to penetrate the dried fish.
- Add cooking and sesame oil, cooking wine, cornstarch, smashed ginger, pepper, sugar, soy sauce to the chicken and let it marinate at least for 20 minutes.
- If you have access to an automatic rice cooker, that is simple life for you, as all you have to do is to add the chopped Chinese sausage, chicken, stock into the pot, press the button and wait for the concoction to boil.
- When the concoction begins to dry, stir in the marinated salt fish.
- Stir the cooked rice to fluff up the rice, transfer the cooked dish to a clay pot, garnish the rice with the chopped spring onion and serve hot.
