Cantonese Rice With Prawns, Meat And Fresh Mixed Vegetables
Chinese
Main
Chinese, rice, pork, prawn, fish
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Chicken Liver Chicken Stock Cubes Cooking Oil Cooking Salt Corn Flour Eggs Regular Pork Kidney Pork Leg Bone In Prawns Rice Long Grain Soy Sauce Light Spring Onion String Bean White Fish Fillet White Sugar Granulated |
0.050 5.000 0.045 0.010 15.000 1.000 0.250 0.150 0.125 0.250 0.030 0.010 0.125 0.125 0.005 |
Kilogram Grams Litre Kilogram Grams Nos Kilogram Kilogram Kilogram Kilogram Litre Kilogram Kilogram Kilogram Kilogram |
1. Cook the long grain rice & soft as per the recipe mentioned separately and keep hot.
2. Put the prawns in a bowl with a pinch of salt, lightly beaten egg white and 1 tablespoon of cornflour and toss to coat.
3. Score the surfaces of each kidney half in a crisscross pattern, then cut each half into 6-8 pieces.
4. Blanch the prawns, kidney,finely sliced liver and green beans in boiling water for 10-15 seconds, and drain.
5. Heat the oil in a wok or pan and stir-fry the spring onions briefly.
6. Add all the meats, fish and vegetables, with salt to taste, the sugar and soy sauce. Stir-fry for 1 minute.
7. Combine the remaining cornflour with the stock and add to the wok, stirring. Serve on a bed of rice. Note: Roast The Pork and Carve out the Meat. Make 60 Ml Stock with Stock Cubes.
