Popped Rice with Seafood Sauce

Name: Popped Rice with Seafood Sauce (Shih chin kuo pa)
Cuisine: Chinese
Ingredients: 1 duck gizzard; ½ pork kidney; 10 slices ham; 1 duck liver; 20 pieces snow peas; 1 bamboo shoot; 6 cups oil; 6 black mushrooms; 4 oz. lean pork (cooked); 1 teaspoon cornstarch; 3 oz. small shrimp (shelled); ½ squid; ⅓ teaspoon salt; 2 cups soup stock; 2 teaspoon salt; 1 scallion; 1 tablespoon wine; 15 pieces crisp rice; 2 tablespoons soy sauce; 2 tablespoons cornstarch

Shih chin kuo pa

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

4 oz. lean pork (cooked)
3 oz. small shrimp (shelled)
1

Asia
Taiwan
Main course

Method

Cut the pork into thin slices. Clean the shrimp and pat dry. Then mix with 1 teaspoon of cornstarch and ¼ teaspoon of salt. Clean and remove the membranes from the squid. Then score the inside lengthwise and crosswise. Cut it into diamond shaped slices about 1 inch square. Remove the white membrane from the pork kidney and score the outside with several cuts from end to