Sunday, November 05, 2006

Steamed Rice Chopsuey with Shrimps, Chicken & Veges






















2 to 3 cups cooked rice
3 cups chicken stock
boneless cubed chicken pieces - as much as you like
shrimps boiled – as much as you like
1 can mushrooms – cut as desired
2 capsicum – cubed or cut as desired
1 bunch spring onion greens – cut in big pieces
2 carrots – cut as desired
1 Onion - cubed
any other veges u would like to add ( chinese cabbage, or any other greens)
3 to 4 flakes garlic – chopped fine
1 or 2 chillies (optional/ if desired) - chopped fine
2 to 3 tbsp soya sauce
pinch of Aji No Moto
2 huge tablespoons of Cornflour mixed with a little water
Oil for frying
Method
Boil chicken and shrimp separately, drain and keep aside. Blanch carrots for a minute. Drain and set aside.

Heat oil in a wok. Add the garlic and let it fry well. Don’t let it brown. Add chillies (optional). Stir-fry for a minute. Add the veges and stir-fry for a minute. Add the chicken stock. Make sure that the salt is not too much in the stock as you will be adding a bit a of Soya sauce. Add Soya sauce and aji no moto ( (aji no moto may be omitted) Put the flame on high heat till the liquid starts boiling. Add the cornflour and let it thicken. Add the chicken, shrimps and the rice. Let it simmer for a minute. Serve hot.

2 comments:

Anonymous said...

The rice looks yummy. Where is the recipe, please post it now......

Cassey said...

Thanks for this lovely recepie. I tried it with beef and prawns.It was really yummilicious. My son & hubby enjoyed it. So next time i know what to do with the left over rice.