Meat Rice Cantonese Style

Name: Meat Rice Cantonese Style (Kuang chou hui fan)
Cuisine: Chinese
Ingredients: 1 chicken liver; 1 chicken gizzard; ½ pork kidney; 10 mushrooms; 20 slices bamboo shoots; 20 slices carrot; 20 pieces Chinese broccoli (1-½” long); 10 scallion (1” long); 4 tablespoons oil; 4 cups soup stock; 3 tablespoons soy sauce; 1-½ teaspoons salt; ½ teaspoon sugar; 3 tablespoons cornstarch (make paste); 3 tablespoons cornstarch (make paste); 4 tablespoons water (make paste); 20 slices fresh cuttlefish (1” square); 20 small shelled shrimps; 3 oz. roast pork (or ham); 3 oz. roast pork (or ham); 8 cups hot cooked rice; ½ tablespoon sesame oil; 4 tablespoons water (make paste)

Kuang chou hui fan

Preparation info

To serve
5

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

20 small shelled shrimps
20 slices fresh cuttlefish (1” square)

Asia
Taiwan
Main course

Method

After cleaning the shrimps, combine with 1 teaspoon of cornstarch. Slice the roasted pork into 1-inch square thin slices. Slice each mushroom into three slices. Remove the grain from the chicken gizzard, then cut into thin slices. Cut the chicken liver into slices. Remove the white membrane from inside of the pork kidney, score outside lengthwise and slice into thin slic