Shrimp Chicken With Rice Food

SALT AND PEPPER SHRIMP AND 3-CUP CHICKEN WITH RICE

Steps:

• Gather your ingredients.
• For the shrimp: Combine the peppers, salt and 5-spice powder in a small bowl or ramekin. Crush the garlic with a hard whack of the knife placed flat over the cloves and hitting them with the heel of your hand. Peel away the skins and clean away the hard root ends. Peel and grate or slice or chop the ginger root. Core and quarter the lettuce and reserve half for another use. Shred the remaining lettuce very thinly and line a platter with it.
• Heat the oil, 2 slow turns of the pan, in a large, shallow nonstick skillet over medium to medium-high heat. Add the garlic and swirl. Add shrimp and cook, tossing the shrimp until pink and opaque or firm, 4 to 5 minutes. Add Shaoxing or alternative and lime juice and swirl to absorb into shrimp, 1 minute. Top with scallions. Slide the shrimp onto the lettuce.
• For the chicken and rice: Heat the water for rice in a 3-quart saucepot to a boil. Salt water, add rice and reduce heat to simmer. Cook rice covered for 15 minutes, shaking pan occasionally. Turn off heat and fluff with fork.
• Cut chicken into large bite-size pieces. Pop skins of garlic and halve the cloves. Peel ginger with tip of a teaspoon. Julienne the ginger into thin sticks or very thinly slice it into rounds.
• Heat a large nonstick skillet over medium to medium-high heat. Add the sesame oil, garlic and ginger; do not let them brown, swirl constantly a minute or 2. Then add the chicken and tuck the garlic and ginger in between. Let the chicken brown 3 to 4 minutes. Turn, add rice wine, dark and light soy sauces, light brown sugar and scallions and reduce heat to simmer. Cover and braise about 12 minutes.
• Uncover the chicken and raise heat to thicken sauce a bit. Add basil to serve.
• Serve the chicken from the pan and transfer the rice to a bowl.

CHICKEN AND SHRIMP SKILLET RICE

Steps:

• Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).
• Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.
• Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.

SHRIMP & CHICKEN WITH RICE

Steps:

• Cook rice in water with chicken bouillon for 20 minutes or until done. Put on the side.
• Cut chicken breast into thumb size pieces.
• Put flour and spices into small bowl. You can change amounts or types of spices to your taste. Mix the flour and spices together.
• Heat oil in skillet.
• Put chicken pieces in flour and dredge them till covered. Put into heated oil in skillet.
• Cook chicken till no longer pink in color.
• Add frozen salad shrimp. These should be the ones that come 100 to a pound. You can add more if you really like shrimp.
• Add soy sauce or Braggs Liquid Aminos to the skillet. The flour, water from the shrimp and soy sauce form a thin sauce.
• Cook down till shrimp are hot and sauce is thin.
• Put rice on plate. Add chicken and shrimp mixture. Mix so the sauce is stirred well into the rice.

RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP

Steps:

• Place eggs in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Turn off heat; let stand, covered, for 13 minutes. Drain. Cover with cold water, and let stand 2 minutes. Peel and quarter eggs. Cover, and refrigerate.
• Fill a large bowl with warm water. Add noodles, and let soak for 15 minutes, stirring to separate as they soften. Drain.
• Heat oil in a large, heavy stockpot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken, turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to stockpot, and cook, stirring, until bright pink, 2 to 3 minutes. Transfer shrimp to another plate.
• Reduce heat to medium. Add additional oil if necessary. Add onion, carrots, and garlic, and cook, stirring occasionally, until tender, about 4 minutes. Add pork, and cook, breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce, and cook 1 minute. Add cabbage, and toss to coat. Add noodles, chicken, and stock, and gently stir. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove from heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
• Transfer to a platter. Sprinkle with scallion. Arrange hard-boiled eggs around noodles, and serve warm or at room temperature with lemon wedges.

PORK (CHICKEN, OR SHRIMP) FRIED RICE

Steps:

• Bring water and bullion cubes to a boil.
• Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
• Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
• In a small bowl, combine soy sauce, oyster sauce and sesame oil.
• Heat oil in a wok or frying pan over high heat.
• Add rice and meat to pan and stir-fry for about 2-3 minutes.
• Pour soy sauce mixture over rice and cook about 2 minutes.
• Add carrots, peas, green onions and lightly beaten eggs to pan.
• Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.

CHICKEN, SHRIMP AND RICE

Steps:

• Make roux: melt 1 tbsp butter in a heavy saucepan, stir in flour and cook, stirring for about 2 minutes or until mixture is smooth.
• In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
• Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
• Add artichoke hearts, pimientos, scallions and parsley.
• Cook for 2 minutes.
• Add clam juice and lemon juice.
• Add the cooked roux and stir until thickened.
• Add the seasonings and blend well.
• Serve over cooked rice.