Chinese-style Fried Rice with Chicken and Shrimp

Ingredients

1 large pineapple
5 oz skinless and boneless chicken thigh, cut into dices
5 oz shrimp
2 oz pickled mixed vegetables 五柳菜
3 stalks green onion, chopped
1 tsp ginger, finely diced
3 cups cooked rice

Chicken Marinade

dash of sesame oil
pinch of white pepper
1/4 tsp salt
1 tsp cornstarch
1/2 Tbsp oil

Shrimp Marinade

dash of sesame oil
pinch of white pepper
1/4 tsp salt
1 tsp cornstarch

Seasoning

3/4 tsp salt or to taste
1/4 tsp sugar
pinch of ground white pepper
1/2 Tbsp light soy sauce
1/2 Tbsp water

Method

  1. Cut away the upper quarter of the pineapple. Scoop out the flesh, leaving the hollow pineapple intact.
  2. Dissolve 1/2 tsp salt in 2 cups of water. Put in pineapple flesh and soak for 5 minutes. Remove, drain and wipe dry. Cut into dices. Only 3/4 cup of pineapple flesh is needed.
  3. Wash the pickled mixed vegetables properly, drain and cut into dices.
  4. Marinate the chicken for 10 minutes. Cook in boiling water until done. Remove and drain.
  5. Marinate the shrimp for 10 minutes. Cook in boiling water until done. Remove and drain.
  6. Heat 3 Tbsp oil in a wok, add cooked rice and stir-fry until hot. Add ginger and seasoning. Stir-fry to mix thoroughly.
  7. Add chicken, shrimp, picked mixed vegetables, pineapple flesh and green onion. Stir-fry to combine. Remove all ingredients into the hollow pineapple. Garnish with parsley and shreds of lettuce before serving.

Source: Hong Kong magazine

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