Frederik Grue - Persimmons and Chinese Porcelain
Persimmons and Chinese Porcelain
Frederik Grue
Buy This Art Print At AllPosters.com

 

 

 

 

 

La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Chinese-Style Paella

 

 

 Love at First Sight

“My doctor told me to stop having intimate dinners for four.
 Unless there are three other people."
~
Orson Welles


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 

 

[Flag Campaign icon]

 

 


 

 

  Ming Dynasty - Travellers in the Mountains of Shu
Travellers in the Mountains of Shu
Ming Dynasty
Buy This Art Print At AllPosters.com

 

 

 

 



 

 CCGRGL00001254

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

 

  William Alexander - Views of China-4 of 4
Views of China-4 of 4
William Alexander
Buy This Art Print At AllPosters.com

 

 

Chinese-Style Paella

In the Chinese Kitchen with Shirley Fong-Torres
In the Chinese Kitchen with Shirley Fong-Torres

by Shirley Fong-Torres, 1993, Pacific View Press

Rare and Out of Print Books

"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.

 

Featured Archive Recipes:
Gigi's Quick Chicken Paella
Chinese-Style Shrimp, Celery and Ginger Pancakes
with Soy-Ginger Dipping Sauce

Szechuan Noodles with Peanut Sauce 
 

Index - Main Dish Recipe Archives

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2002 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: January 13, 2003.