Ingredients

Ingredients: 100g net chicken head rice, 100g river shrimp, 50g water chestnuts, 1 green onion, 2 slices of ginger, Seasoning: 1 teaspoon (5g) salt, 2 teaspoons (10g) sugar, 1 tablespoon (15ml) Shaoxing wine, 2 tablespoons (30ml) oil, 1 teaspoon (5g) dry starch, 2 tablespoons (30ml) stock. (30ml)

Methods

Wash the net chicken head rice. Wash water chestnuts, peel and cut into 0.2cm slices. Chop the scallions. Cut ginger into small slices and set aside.

Wash shrimp, drain well, put into a container, add cornstarch, 1/2 teaspoon salt, Shaoxing yellow wine and mix well, marinate for 10 minutes.

Heat the oil in a wok over medium heat until it reaches 50 percent. Slide the marinated shrimp along the sides of the wok, scattering them with a spatula and stir-frying until browned, then drain off the oil.

Leave the oil in the wok, stir-fry the ginger, add the net chicken head rice and water chestnut slices and stir-fry until the water chestnuts become translucent, add the stock and bring to a boil.

Re-add the shrimp to the pan and chicken head rice, water chestnut slices together stir-fry evenly, season with sugar, and finally sprinkle with chopped scallions can be.