Taiwanese Style Rice Soup
繁體中文

INGREDIENTS
Skinless boneless chicken breast (large diced) 1/2 lb (225g)
Basic marinade (dark) 1 portion
Celery (diced) 1/3 lb (150g)
Bean curd (diced)1/33 lb (150g)
Shiitake mushroom (sliced)4 朵(中)
Dried shrimp (soaked/roughly chopped)2 Tbs
Shallot (chopped)2 small
Scallion (minced)2 stalk
White rice 1-1/2 cup
Unsalted chicken stock 2 cup
Water6 cup
Cooking oil 2 Tbs
Cooking wine 1 Tbs
Salt1/2+2 tsp
Ground white pepper 1/8+1/4 tsp
台式鹹稀飯圖片

INSTRUCTIONS
1.Marinate chicken with Basic Marinade (Dark) for 10 minutes. Rinse the rice and drain the water.
2.Place 2 tbs. of oil and shallot in a heated pan; cook over medium-low heat until golden brown. Add dried shrimps and sauté until aromatic.
3.Add chicken dices and cook over medium heat until they are loose. Place in the bean curd, shiitake mushroom, 1/2 tsp. of salt, 1 tbs. of win and 1/8 tsp. of white pepper; sauté for 1 minute.
4.Place the mixture on step 3 and rice in a soup pot. Pour in 2 cups of chicken stock and 6 cups of water. Stir and bring the soup to a boil. Add 2 tsp. of salt and 1/4 tsp. of white pepper and stir. Cover and cook over low heat for 20 minutes.
5.Mix in celery and cook for another 5 minutes. Turn off the heat and mix in the minced scallion.




台式鹹稀飯
ENGLISH

材料
去骨去皮雞胸肉(切大丁)1/2 磅 (225克)
基本醃料(濃) 1 份
西洋芹菜(切丁)1/3 磅 (150克)
豆乾(切丁)1/3 磅 (150克)
香菇(切片)4 朵(中)
蝦米(泡軟略切)2 大匙
紅蔥頭(切碎)2 小顆
蔥(切粒)2 支
白米1-1/2 杯
無鹽雞高湯 2 杯
水6 杯
油2 大匙
酒1 大匙
鹽1/2+2 小匙
白胡椒1/8+1/4 小匙
台式鹹稀飯圖片

做法
1.雞肉與基本醃料(濃)拌勻醃10分鐘。 白米沖洗乾淨濾乾。
2.將2大匙油和紅蔥頭放進燒熱的鍋裡用中小火煎到紅蔥頭成金黃色。加入蝦米爆香。
3.加入雞肉用中火炒散。再加入豆乾，香菇，1/2小匙鹽，1大匙酒和1/8小匙胡椒粉；翻炒1分鐘。
4.把步驟3的炒料和米放進湯鍋，注入2杯雞高湯和6杯水攪拌均勻後煮滾。加入2小匙鹽和1/4小匙白胡椒調味，再攪拌一下後加蓋用小火煮20分鐘。
5.拌入芹菜後繼續煮5分鐘。熄火拌入蔥花即可。





最後更新 (Last Update): 11/05/2020
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