Chiu Chow Fried Rice

Name: Chiu Chow Fried Rice
Cuisine: Chiu chow
Ingredients: 1 teaspoon Shao-Hsing wine or sherry; ½ cup broccoli stems, peeled, washed, dried, and cut into ¼-inch dice; 2 teaspoons Shao-Hsing wine or sherry; 1½ cups cold water; 1½ teaspoons minced ginger; 2 tablespoons cornstarch; 1½ cups extra-long-grain rice; Pinch of white pepper; ¼ pound shrimp, shelled, deveined, washed, dried, and cut into ½-inch pieces; 1½ cups Chiu Chow Stock or Chicken Broth; 1½ teaspoons minced garlic; 1 teaspoon dark soy sauce; 2 extra-large eggs; ¼ cup Chinese mushrooms, soaked in hot water for 30 minutes, washed, squeezed dry, with stems discarded, and cut into ¼-inch dice; 2 tablespoons peanut oil; ¾ teaspoon sugar; ¼ cup bamboo shoots, cut into ¼-inch dice; 1½ teaspoons light soy sauce; 1 teaspoon sesame oil; ⅓ cup Honey Roast Pork, cut into ¼-inch dice; 2 tablespoons oyster sauce; ½ cup Roast Duck meat, cut into ¼-inch dice

Chiu Chow Chau Fon

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is one of the most famous of the Chiu Chow dishes. It is unusual in several ways. The rice is cooked but not fried, even though the Chiu Chow refer to it as their “fried rice.” Usually the Chiu Chow cook quickly; this dish takes a little more time, and has three steps. This makes it an important dish for the Chiu Chow, and they emphasize its importance by bringing it to the table cooked, but

Ingredients

Asia
China
Guangdong Province
Cantonese
Main course

Ingredients

Method