GMA Recipe: Chinese-Style Paella

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Chinese-Style Paella
From Shirley Fong-Torres
1996

Ingredients

2 chicken legs and thighs, excess fat removed, chopped into 2-inch pieces, with bone in

2 1/2 c. long-grain rice

Marinade for Chicken:

1 tbsp. soy sauce

1 tsp. fresh ginger, minced

2 tsps. rice wine or dry sherry

2 cloves garlic, minced

1 tsp. cornstarch

Other Ingredients:

8 Chinese dried black mushrooms

1 tbsp. vegetable oil

2 medium yellow onions, thinly sliced

1/4 lb. cooked ham, cut into 1-inch cubes

2 green onions cut into 1-inch pieces plus 1 tbsp. minced green onion pinch of powdered saffron

1 1/2 c. chicken broth

1/2 lb. fresh halibut, cut into 1-inch cubes

8 of your favorite type of clams

8 mussels, scrubbed clean

12-16 tiger prawns, peeled, deveined, rinsed, and sprinkled with a small amount of rice wine or dry sherry

1 whole cooked crab, separated and cracked

3/4 c. frozen or fresh green peas or

12 fresh snow peas

1 tsp. sesame oil

Directions

I have prepared this numerous times for dinner parties. It is quite time-consuming, but we have many friends who are as crazy as my husband and I are about seafood. If desired, add Chinese or Italian sausage.

Mix marinade ingredients in a large bowl. Add chicken and marinate for 2 hours. Soak mushrooms in hot water for 10 minutes; squeeze out excess water, remove and discard stems, and leave caps whole. Place rice in a pot and add enough cold water to cover rice. Stir the rice with your hand; the water will become milky. (Washing the rice removes excess starch and prevents cooked rice from being gummy.) Pour the water out of the pot carefully. Repeat until the water runs clear. Fill pot with water to approximately 3/4 inch above rice level. Cover and place over high heat. When the water boils rapidly, reduce heat to lowest setting and simmer while preparing other ingredients.

While the rice is cooking, heat a 14-inch wok with oil, swirling to coat sides. Remove chicken from marinade and brown it on all sides. Transfer to serving platter. Reheat wok, adding a little more oil if necessary. Stir-fry the onion, mushrooms, ham, and 1-inch pieces of green onion for 3 to 4 minutes. Return chicken to wok and stir. Place the mixture on top of the cooking rice and sprinkle with saffron. Add chicken broth gradually and stir to mix well.

Evenly distribute all seafood on top, leaving clams and mussels closer to top so you can watch for them to open up. Cover and cook for about 20 minutes, until clams and mussels open. Discard any that do not open. Stir in green peas or snow peas, minced green onion, and mix everything together. Drizzle with sesame oil. Serves 6 to 8.

From In the Chinese Kitchen With Shirley Fong-Torres (Pacific View Press, copyright 1993 by Shirley Fong-Torres).