Ingredient and Portion
Pot Rice with Seafood and Mixed Vegetables 三鮮雜菜飯
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Using leftovers:
Moderate Leaves and stems of any vegetables or melons (e.g. Shanghai white cabbage, eggplant, bok choy)
Other ingredients:
Handful of Dried shrimps
Approximately 6 Sun-dried gold oysters
Handful of Dried silver fish
Moderate diced Green onions
450g Rice
Portion: 8 people
Moderate Leaves and stems of any vegetables or melons (e.g. Shanghai white cabbage, eggplant, bok choy)
Other ingredients:
Handful of Dried shrimps
Approximately 6 Sun-dried gold oysters
Handful of Dried silver fish
Moderate diced Green onions
450g Rice
Portion: 8 people
Seasoning
Seasoning:
Moderate Light soy sauce
Moderate Boiled oil
Moderate Light soy sauce
Moderate Boiled oil
Method
1. Wash and chop up all leftover vegetable leaves.
2. Wash and soak dried shrimps, oysters and silver fish in water till tender. Set aside.
3. Wash rice and pour into a clay pot or rice cooker. Add water and bring to boil. Place dried shrimps, oysters and silver fish onto the rice.
4. Once rice is cooked, top with a little light soy sauce and boiled oil.
5. Sprinkle with diced green onion and stir well. Ready to serve.
2. Wash and soak dried shrimps, oysters and silver fish in water till tender. Set aside.
3. Wash rice and pour into a clay pot or rice cooker. Add water and bring to boil. Place dried shrimps, oysters and silver fish onto the rice.
4. Once rice is cooked, top with a little light soy sauce and boiled oil.
5. Sprinkle with diced green onion and stir well. Ready to serve.
Tips
1. Prior to cooking soak dried shrimps, oysters and silver fish in water so that they remain tender after cooking.
2. Ingredients such as fish, pork, beef, chicken or other vegetables are also suitable for the dish.
2. Ingredients such as fish, pork, beef, chicken or other vegetables are also suitable for the dish.
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