Chinese Restaurant-style Rice Bowl

Name: Chinese Restaurant-style Rice Bowl
Yield: 5 servings
Cuisine: American
Ingredients: 15 Shrimp; 1 Squid; 200 grams Thinly sliced pork; 1/8 Chinese cabbage; 2 head Bok choy; 5 Dried shiitake mushrooms; 1/4 of one carrot Carrot; 1 Wood ear mushrooms; 5 Quail eggs; 1 as much (to taste) Other vegetables you like; 1 Katakuriko slurry; 1 tbsp Sesame oil; 500 ml Chicken stock; 250 grams Broth made from dehydrated shiitake mushrooms; 100 ml Soy sauce; 2 tbsp Oyster sauce; 1 and 1/2 tablespoon Sugar; 1 dash Salt and pepper; 1 tbsp Egg white; 1 tsp of each Katakuriko, vegetable oil; 1 dash Salt and pepper; 1 tbsp Beaten egg; 1 tsp of each Katakuriko, vegetable oil

cookpad.japan @cookpad_jp

This is more delicious than what you can get at a Chinese restaurant!

● Add the water mixed with katakuriko after you turn off the heat. Lightly mix it in and then turn the heat back on.
● For the shrimp and squid to turn out delicious, definitely pre-season them!
● Take care not overcook the shrimp. Recipe by Cooking S Papa

This is more delicious than what you can get at a Chinese restaurant!

cookpad.japan @cookpad_jp

This is more delicious than what you can get at a Chinese restaurant!

Saved

Ingredients

5 servings

15Shrimp
1Squid
200 gramsThinly sliced pork
1/8Chinese cabbage
2 headBok choy
5Dried shiitake mushrooms
1/4of one carrot Carrot
1Wood ear mushrooms
5Quail eggs
1as much (to taste) Other vegetables you like
1Katakuriko slurry
1 tbspSesame oil
Soup
500 mlChicken stock
250 gramsBroth made from dehydrated shiitake mushrooms
100 mlSoy sauce
2 tbspOyster sauce
1and 1/2 tablespoon Sugar
Pre-seasoning for the Shrimp and Squid
1 dashSalt and pepper
1 tbspEgg white
1 tspof each Katakuriko, vegetable oil
Pre-seasoning for the pork
1 dashSalt and pepper
1 tbspBeaten egg
1 tspof each Katakuriko, vegetable oil

Saved

Steps

1

Reconstitute the wood ear mushrooms and dried shiitake mushrooms in water. If possible, you'll want to soak the dried shiitake mushrooms a day in advance.
2

Separate the squid's body and head. Cut the body into 2 x 4 cm slices, and score the slices diagonally (similar to a pine cone).
3

Separate the tough ribs and tender leaves of the bok choy and slice.
4

Also separate the ribs and leaves of the Chinese cabbage and slice. Slice the Chinese cabbage ribs thinly.
5

Slice the carrot into 2 mm slices and lightly blanch.
6

Using the ingredients listed, season the shrimp and squid massaging the ingredients in well.
7

Season the pork too, massaging the ingredients in.
8

Lightly fry the pork, shrimp and squid in 130°C vegetable oil. In a separate pot, add the ingredients for the soup and bring to a gentle boil.
9

Cook the pork to about 80% doneness, and the shrimp and squid till they're about 60% done. The shrimp should now be plump. Be careful not to cook them too much.
10

The tough vegetables (carrot, Chinese cabbage and bok choy ribs) should also be lightly fried.
11

Add the fried vegetables, cloud ear mushrooms and dried shiitake mushrooms to the prepared soup and check the seasoning. Once everything has cooked to about 90% doneness add the tender parts of the vegetables.
12

Add water mixed with katakuriko to thicken the sauce. Drizzle sesame oil to finish.
13

Place some rice on a plate and then top with the mixture. Add boiled quail eggs and it's done!
14

The shrimp are plump and delicious.
15

Here's an easy way to make boiled quail eggs.
https://cookpad.wasmer.app/us/recipes/148950-how-to-boil-easy-peel-quail-eggs

How to Boil Easy-Peel Quail Eggs
16

Here's how to make chicken stock.
https://cookpad.wasmer.app/us/recipes/149128-very-useful-chicken-stock

Very Useful Chicken Stock
17

Homemade dried shiitake mushrooms are cheap and delicious!.
https://cookpad.wasmer.app/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce

Sun Dried Shiitake Mushrooms with Butter and Soy Sauce