Chicken Rice Topped with King Crab Legs

Name: Chicken Rice Topped with King Crab Legs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings
Cuisine: Chinese
Ingredients: 0.6 lb. Boneless Chicken Thigh, Cut Into Bite Size Cubes; 2 count Fresh Shiitake Mushroom, Cut Into ½ Inch Cubes; 1 count Bamboo Shoot, Cut Into ½ Inch Cubes; 9 count Chestnuts, Cooked And Peeled; 0.25 cup Green Onion, Chopped; 3 cup Brown Rice, Cooked; 2 piece Banana Leaves; 2 count King Crab Legs, Cooked; 1 tbsp. Vegetable Oil; 1 tbsp. Chinese White Wine; 1 tbsp. Shaoxing Wine; 0.5 tsp. Black Pepper; 1 tbsp. Soy Sauce; 1 tbsp. Oyster Sauce; 1 tsp. Sugar; 2 tbsp. Minced Garlic (Half For Stir Frying ; Half Before Steaming); 1 tbsp. Pixian Broad Bean Paste; 1 tsp. Green Chili Pepper, Finely Choppe; 1 tsp. Red Chili Pepper, Finely Chopped; 1 tbsp. Zhen Jiang Sweet Rice Vinegar

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This Chinese style Steamed King Crab Legs over Chicken Rice wrapped in lotus leaves is uniquely aromatic and great feast for the family gathering.

Recipe

PRE TIME: 30 min

COOKING TIME: 20 min

TOTAL TIME: 50 min

10 SERVING

Ingredients:

0.6 lb. Boneless Chicken Thigh, Cut Into Bite Size Cubes
2 count Fresh Shiitake Mushroom, Cut Into ½ Inch Cubes
1 count Bamboo Shoot, Cut Into ½ Inch Cubes
9 count Chestnuts, Cooked And Peeled
0.25 cup Green Onion, Chopped
3 cup Brown Rice, Cooked
2 piece Banana Leaves
2 count King Crab Legs, Cooked
1 tbsp. Vegetable Oil
1 tbsp. Chinese White Wine
1 tbsp. Shaoxing Wine
0.5 tsp. Black Pepper
1 tbsp. Soy Sauce
1 tbsp. Oyster Sauce
1 tsp. Sugar
2 tbsp. Minced Garlic (Half For Stir Frying ; Half Before Steaming)
1 tbsp. Pixian Broad Bean Paste
1 tsp. Green Chili Pepper, Finely Choppe
1 tsp. Red Chili Pepper, Finely Chopped
1 tbsp. Zhen Jiang Sweet Rice Vinegar

Directions:

Step 1

In a wok over medium heat, add vegetable oil, chicken, and stir fry until 70% cooked.

Step 2

Add mushrooms, bamboo shoots, chestnut, cooked brown rice, and toss to combine well for 2 minutes. Set aside.

Step 3

In the same wok, add 3 tbsp vegetable oil, minced garlic, and stir well to combine. Stir in pixian broad bean paste, green chili pepper, red chili pepper, Zhen Jiang sweet rice vinegar, and stir fry constantly for 2 minutes. Put the cooked sauce in the bowl.

Step 4