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What You Need:
(To Serve: 4 to 6)
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1 2/3 cups long- or medium-grain white rice
6 dried Chinese mushrooms, each 1 to 1½ inches in diameter
2 Chinese sausages, sliced crosswise into 1¼ -inch-thick rounds
¼ pound uncooked medium-sized shrimp (about 21 to 25 to the pound)
¼ cup plus 1 tablespoon vegetable oil
1 medium-sized onion, peeled, cut in half lengthwise and sliced lengthwise into ¼-inch-wide strips
1 tablespoon fish's gravy (see Glossary)
½ pound fresh, frozen or canned crab meat, thoroughly drained, picked over to remove all bits of shell and cartilage, and broken into small bits
2 eggs
2 large scallions including the green tops, trimmed, cut crosswise into 1-inch pieces and sliced lengthwise into ¼-inch-wide strips
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Translate this recipe:
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| How To Cook: |
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1. Starting a day ahead, prepare the rice in the following way: Bring 6 quarts of unsalted water to a boil over high heat in a large, heavy pot. Stirring constantly, slowly pour in the rice in a thin stream.
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2. Then reduce the heat to moderate and let the rice boil uncovered for about 15 minutes, or until the grains are somewhat tender but are still slightly firm to the bite.
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3. Drain the rice in a large sieve or colander, meanwhile fluffing it with a fork. Transfer the rice to a large bowl and set it aside to cool to room temperature. Cover the bowl tightly with aluminum foil or plastic wrap and refrigerate the rice overnight or for at least 12 hours.
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4. Before frying the rice, place the dried Chinese mushrooms in a small bowl, pour in 1½ cups of hot water and let them soak for at least 30 minutes. Remove the mushrooms with a slotted spoon and discard the water. With a cleaver or sharp knife, cut away and discard the tough stems of the mushrooms and slice each of the caps crosswise into ¼-inch-wide strips.
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5. Meanwhile, in an 8- to 10-inch skillet, fry the sausages over moderate heat, stirring constantly for about 2 minutes, or until the slices are delicately browned on both sides and the edges are crisp. Drain the sausages on paper towels.
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6. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal veins with the point of the knife. Chop the shrimp into ¼-inch bits and set aside.
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7. Heat ¼ cup of the oil in a heavy 12-inch skillet over moderate heat until a light haze forms above it. Drop in the onions and, stirring constantly, cook for 2 or 3 minutes, or until they are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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8. Add the mushrooms, then the chilled rice and, stirring constantly with a fork, cook for about 3 minutes, or until the rice is heated through. Stir in the fish's gravy.
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9. With the fork, push the rice to the edges of the pan to make a well in the center. Pour the remaining tablespoon of oil into the well and drop the shrimp into it. Without disturbing the rice, cook the shrimp for about 2 minutes, turning them carefully about with the fork until they are firm and pink.
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10. Mix the shrimp into the rice and, still stirring frequently, cook over moderate heat for 5 minutes. Do not let the rice brown. Stir in the crab meat and the sausage and cook for 2 minutes, then break in the eggs one at a time, stirring well after each addition.
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11. Mix in the scallions and taste for seasoning; add salt or more fish's gravy if the rice seems too bland. Serve the com chien thap cam mounded on a large heated platter or in a bowl.
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