Easy chinese recipe

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Easy chinese recipe

Jade Rice

My mother used to make this shanghai steamed rice with chopped dark green bok choy leaves for the family. She would often pick through the trimmed bok choy leaves at our favorite Chinatown market to come up with a handful for her rice. She hated to see good food go to waste! I use pureed spinach leaves instead; they provide a uniform green color.

¼ pound spinach leaves
2 cups Chinese chicken broth (page 64) plus 1 teaspoon salt or
1 (13 ¾ -ounce) can chicken broth and enough water to make 2 cups
2 cups long-grain rice
2 Chinese sausages, finely chopped

1. Wash the spinach thoroughly and parboil for 30 seconds. Rinse in cold water, drain, and squeeze out the water. Coarsely chop the leaves and combine with the broth in a blender or food processor. Blend or process until completely pureed.

2. Combine the rice, spinach puree, and sausage in a 2-quart saucepan. Stir together, scraping down the sides of the saucepan. Cover the pan and bring to a boil over medium heat. Cook until the liquid is almost absorbed and the top of the rice has small holes, about 5 minutes. Stir gently and scrape any grains from the side of the pan. Reduce the heat to very low and cook , covered, for 20 to 30 minutes, or until the rice has absorbed all the moisture and is cooked through. Serve hot.