海鮮粥 Seafood Porridge

材料 Ingredients

大蝦 Prawn 8 尾 ea 中卷 Squid 1/2 隻 ea 蛤蜊 Clam 20 個 ea 小生蠔 Pearl oyster 16 個 ea 竹筍 Bamboo shoot 1 個 ea 白飯 Cooked rice 3 杯 cup 無鹽雞高湯 Unsalted chicken stock 7 杯 cup 食用油 Cooking oil 2 大匙 Tbs 薑絲 Finely julienned ginger 2 大匙 Tbs 米酒 Rice wine 1 大匙 Tbs 鹽 Salt 1/2+1/2 小匙 tsp 白胡椒粉 Ground white pepper 1/2 小匙 tsp 油蔥酥 Fried Shallot 1/4 杯 cup 芹菜丁 Diced celery 1 /4 杯 cup

註：如果使用購買的雞湯，將7杯雞湯換成2杯市購雞湯加5杯水。
Note: If using store-bought chicken stock, replace the 7 cups of chicken stock with 2 cups of store-bought chicken stock plus 5 cups of water.


做法

1.	將生蠔用水沖洗乾淨後濾乾。蝦子洗去黏液抽出泥腸後用紙巾擦乾。中卷清理乾淨後身體部份切成環裝﹐頭鬚部份每根切開。蛤蜊清理乾淨後泡水。竹筍去殼後切成絲。
2.	將雞高湯放進鍋裡煮滾後加入白飯攪動讓飯粒鬆散。等湯再度滾了以後撇去浮在湯上的泡沫，加入1/2小匙鹽繼續用小火煮8分鐘 (如果喜歡爛一點的口感就煮久一點)。
3.	另燒熱炒鍋。放進油和薑絲爆香，再放蝦，中卷，蛤蜊，竹筍，米酒，1/2小匙鹽和白胡椒翻炒1分鐘。
4.	將步驟3裡的材料和生蠔加入煮粥的湯鍋，略為攪拌後煮2分鐘。最後熄火拌入芹菜丁和油蔥酥。

PROCEDURE:

1.	Rinse and drain the oysters. Devein the prawns Wash them make sure that all the mucus on the body are gone. Thoroughly dry the shrimps with paper towel. Clean the squid then cut the body crosswise into small rings. Separate the tentacles by cutting them apart. Clean the clams then soak them in water. Peel and cut the bamboo shoot into thin strips.
2.	Boil the chicken stock in a pot. Add the cooked rice and stir until all the rice kernels are loosed. While the soup is boiling again, skim off the foams at the surface of the soup. Add ½ tsp of salt then cook over low heat for 8 minutes (Cook longer if you like a softer texture.).
3.	Add the oil and ginger to a heated wok and sauté until aromatic. Place in the prawns, squid, clams, bamboo shoot, wine, ½ tsp of salt and white pepper then sauté for another minute.
4.	Transfer the mixture in step 3 and the oysters to the pot and cook for another 2 minutes, stir occasionally. Turn off the heat then mix in the celery and fried shallot.

最後更新 (Last Update): 12/09/2015
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