Comments on: Pork with Shrimp Paste http://doesnttaztelikechicken.com/2008/10/03/pork-with-shrimp-paste/ A blog about food, travel and shopping. Thu, 28 Apr 2011 15:20:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: webmaster http://doesnttaztelikechicken.com/2008/10/03/pork-with-shrimp-paste/comment-page-1/#comment-303 webmaster Mon, 06 Oct 2008 03:45:48 +0000 http://doesnttaztelikechicken.com/?p=589#comment-303 Hi KimHo! Thanks so much for your family recipe. I can imagine how good the rice, chicken and egg all taste together :-)''' When I put the pork onto the rice, I do it as fast as possible too to stops too much steam from escaping. I will try your recipe. Your recipe also reminds me of a Japanese rice bowl with chicken, egg, onion and green onion on top :) cw Hi KimHo!

Thanks so much for your family recipe. I can imagine how good the rice, chicken and egg all taste together :-) ”’ When I put the pork onto the rice, I do it as fast as possible too to stops too much steam from escaping. I will try your recipe. Your recipe also reminds me of a Japanese rice bowl with chicken, egg, onion and green onion on top :)

cw

]]> By: KimHo http://doesnttaztelikechicken.com/2008/10/03/pork-with-shrimp-paste/comment-page-1/#comment-302 KimHo Sat, 04 Oct 2008 07:24:18 +0000 http://doesnttaztelikechicken.com/?p=589#comment-302 Although I have not prepared this recipe, I am certain it will taste good. This is mainly based on my mom's recipe (unfortunately, I don't prepare it as I don't use a rice cooker anymore) which uses a different set of ingredients yet utilizes a similar method of cooking it. Here is a breakdown: 250g of chicken, boneless, whichever piece you prefer, cut into bite size pieces 1 or 2 eggs corn starch oil soy sauce salt + pepper 2 cup of rice Green onion (cut thinly) Prepare the rice as per rice cooker instructions. In the meantime, mix the chicken, corn starch (aprox 1 table spoon), oil (3 table spoon), soy sauce (1-2 table spoon) and pepper. Mix it and set it aside. Wait until the rice is almost done - my mom had two indicators: if you can see the rice (glass cover), wait until the "pits of vapour" are "gone" or when it stops making the "bubly" noise, around for 2 or 3 minutes. Crack the egg(s) in a bowl to check if it is good and clean. Combine it with the chicken mixture and add additional soy sauce if wanted. Pour the mix on top of the rice (make sure you do this quickly as you don't want the heat/vapour to escape from the rice cooker) and cover. Let the steam cook it (20 to 30 minutes). Serve it with the green onions on top of it. Although I have not prepared this recipe, I am certain it will taste good. This is mainly based on my mom’s recipe (unfortunately, I don’t prepare it as I don’t use a rice cooker anymore) which uses a different set of ingredients yet utilizes a similar method of cooking it. Here is a breakdown:

250g of chicken, boneless, whichever piece you prefer, cut into bite size pieces
1 or 2 eggs
corn starch
oil
soy sauce
salt + pepper
2 cup of rice
Green onion (cut thinly)

Prepare the rice as per rice cooker instructions. In the meantime, mix the chicken, corn starch (aprox 1 table spoon), oil (3 table spoon), soy sauce (1-2 table spoon) and pepper. Mix it and set it aside. Wait until the rice is almost done – my mom had two indicators: if you can see the rice (glass cover), wait until the “pits of vapour” are “gone” or when it stops making the “bubly” noise, around for 2 or 3 minutes. Crack the egg(s) in a bowl to check if it is good and clean. Combine it with the chicken mixture and add additional soy sauce if wanted. Pour the mix on top of the rice (make sure you do this quickly as you don’t want the heat/vapour to escape from the rice cooker) and cover. Let the steam cook it (20 to 30 minutes). Serve it with the green onions on top of it.

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