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Chinese-Style Paella

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Friday, November 10, 2006

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William Alexander
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Chinese-Style Paella


In the Chinese Kitchen with Shirley Fong-Torres
by Shirley Fong-Torres, 1993, Pacific View Press

"I have prepared this numerous times for dinner parties. It is quite time-consuming, but we have many friends who are as crazy as my husband and I are about seafood.
If desired, add Chinese or Italian sausage."

2 chicken legs and thighs, excess fat removed, chopped into 2-inch pieces, with bone in
2 1/2 cups long-grain rice

Marinade for Chicken:
1 tablespoon soy sauce
1 teaspoon fresh ginger, minced
2 teaspoons rice wine or dry sherry
2 cloves garlic, minced
1 teaspoon cornstarch

Other Ingredients:
8 Chinese dried black mushrooms
1 tablespoon vegetable oil
2 medium yellow onions, thinly sliced
1/4 pound cooked ham, cut into 1-inch cubes
2 green onions cut into 1-inch pieces plus 1 tablespoon minced green onion
Pinch of powdered saffron
1 1/2 cup chicken broth
1/2 pound fresh halibut, cut into 1-inch cubes
8 of your favorite type of clams
8 mussels, scrubbed clean
12-16 tiger prawns, peeled, deveined, rinsed, and sprinkled with a small amount of rice wine or dry sherry
1 whole cooked crab, separated and cracked
3/4 cup frozen or fresh green peas or 12 fresh snow peas
1 teaspoon sesame oil

Mix marinade ingredients in a large bowl. Add chicken and marinate for 2 hours. Soak mushrooms in hot water for 10 minutes; squeeze out excess water, remove and discard stems, and leave caps whole. Place rice in a pot and add enough cold water to cover rice. Stir the rice with your hand; the water will become milky. (Washing the rice removes excess starch and prevents cooked rice from being gummy.) Pour the water out of the pot carefully. Repeat until the water runs clear. Fill pot with water to approximately 3/4 inch above rice level. Cover and place over high heat. When the water boils rapidly, reduce heat to lowest setting and simmer while preparing other ingredients.
While the rice is cooking, heat a 14-inch wok with oil, swirling to coat sides. Remove chicken from marinade and brown it on all sides. Transfer to serving platter. Reheat wok, adding a little more oil if necessary. Stir-fry the onion, mushrooms, ham, and 1-inch pieces of green onion for 3 to 4 minutes. Return chicken to wok and stir. Place the mixture on top of the cooking rice and sprinkle with saffron. Add chicken broth gradually and stir to mix well.
Evenly distribute all seafood on top, leaving clams and mussels closer to top so you can watch for them to open up. Cover and cook for about 20 minutes, until clams and mussels open. Discard any that do not open. Stir in green peas or snow peas, minced green onion, and mix everything together. Drizzle with sesame oil. Serves 6 to 8.
 

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