Wednesday, January 28, 2009

Ying Yang Rice

My favourite dish to order when I am at a Chinese restaurant but I finally know how to make it! Here is a recipe, try it and it will keep the balance for your eating habits ;)
Ying Yang Rice (serves 4)

* 1 1/2 cup cooked white rice (heat in microwave)
* 2 eggs
* 10 jumbo shrimp, peeled and de-veined
* 2 chicken breast, cut into bite-size pieces ( I like it in strips)
* 1/3 cup green peas
* 1 medium tomato, sliced
* 1 small onion, sliced
* 1 1/2 teaspoon sugar
* 1 1/2 teaspoon salt
* 1 1/2 teaspoon cornstarch
* 1 tablespoon vegetable oil
* 1/3 cup ketchup
* vegetable oil, for stir frying
* salt
* sugar, to taste

  1. Separate egg yolks and egg whites.
  2. Combine chicken with sugar, salt, corn starch, and vegetable oil. Set aside.
  3. Heat wok with 1 tablespoon oil and a sprinkle of salt.
  4. Add rice and break it apart with spatula after heated in the microwave.
  5. When it has heated through, add the egg yolk and mix in well until egg is cooked.
  6. Place rice on serving deep-dish (platter), preferably one with high sides to contain the rice and toppings when done.
  7. Heat 1/2 teaspoon of oil in wok. Stir fry peas for about 30 seconds, remove and set aside.
  8. Heat 1 teaspoon of oil in wok. Add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not shrivel up.
  9. Pour in egg whites and sauce solution of water and corn starch, mix well.
  10. When it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a Yin Yang symbol with a slight curve in the center of the rice. Rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt.
  11. Add onions and cook for about 1 minute, add sliced chicken and stir well.
  12. When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
  13. Add ketchup and mix thoroughly. Adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes.
  14. When done, spoon over the other half of the rice, filling in the curve of the other half.
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