How to Make Chinese Rice with Scallops and Diced Pork Asian Cooking Recipe Cuisine

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China Rice with Scallops and Diced Pork


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 2-4 Servings

 1 oz dried scallops

 2 1/2 cups boiling water

 4 oz lean pork

 1 cup rice

 1 tsp salt

 1 tbsp oil

 1 1/4 cups scallop water

 1/4 cup sweet corn

 1/4 cup sweet peas

 MARINADE:

 2 tsp soy sauce

 1 tsp sugar

 1/2 tsp wine

 1 tsp cornstarch

 1-2 tbsp water

 1 tsp oil, to be added last

 SEASONING:

 1 tbsp dark soy sauce

 2 tsp sugar

 2 tsp cooking oil

 ground black pepper
Directions:

 Immerse scallops in one and a half cups of boiling water for an hour. Remove and tear into strips. Keep the water for later use.

 Wash and dice the pork into 1/4-inch cubes. Prepare the marinade in a bowl and add pork to stir well. Leave aside for 30 minutes, then blend in the oil to marinate for another 30 minutes.

 Wash and drain the rice. Mix with the salt and oil and pour into the rice cooker with the one and a quarter cups of scallop water. Add the scallops and cook for 10 minutes. Remove the lid and arrange the pork on top of the rice. Cover to cook for 20 more minutes and leave to mature for 10 minutes. 

 Blanch the sweet corn and peas in the remaining cup of boiling water for about 10 seconds. Rinse, drain and scatter on top of the rice.
Put the seasoning in a small bowl to mix well; adjust the flavour to taste. Pour the sauce over the rice and serve hot in the casserole or rice cooker. Loosen rice with a pair of chopsticks and scoop into serving bowls.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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