Serves 6
Ingredients:
7 chicken thighs OR 1/2 kilo pork tenderloin
For the marinade
2 tablespoons white sugar
2 tablespoons soy sauce
1 tablespoon pounded garlic
1/4 teaspoon freshly ground black pepper
1 teaspoon grated ginger
For the paella:
cooking oil, for frying
1/4 cup corn oil, for sauteing
1 tablespoon well pounded garlic
1 1/4 cups sliced red onions
3 Chinese sausages, sliced diagonally
6 dried shiitake mushrooms, soaked until soft,
washed, and cut into thin strips
3 cups raw rice, washed (Dinorado or Jasmine variety)
1/4 cup + 2 tablespoons soy sauce
1 tablespoon + 1 teaspoon sesame oil
1/4 teaspoon freshly ground black pepper
4 — 4 1/4 cups water or chicken stock
For the topping:
spring onions, finely chopped
cooked scrambled eggs,
sliced into thin strips fried peanuts with the skin on
Method:
Debone each chicken thigh and cut into four portions. If using pork tenderloin, slice pork into strips.
Combine all marinade ingredients and marinate the chicken or pork for at least 30 minutes.
In a pan, heat oil and fr chicken or pork until golden but not necessarily fully cocked. Set aside.
In a big wok, heat 1/4 cup corn oil. Add garlic and onions and sauté until the onions are wilted. Stir in Chinese sausages and the mushrooms. Mi well.
Continue sautéing for a few minutes until the fat from the sausages oozes out. Add the fried chicken or pork strips. Add rice and mix well. Season with soy sauce, sesame oil, and pepper.
Pour in first 1 cup chicken stock. Keep stirring until the rice has absorbed the liquid.
Pour in 3 more cups of the stock and allow to boil. Transfer to a rice cooker and cook until done, adding more water if necessary to fully cook the rice.
Transfer rice to a serving platter. Garnish with chopped spring onions, scrambled eggs and fried peanuts.
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| Chinese Paella Recipe |
