Kiampong Recipe

Kiampong

Chinese Paella

Catherine Chua fondly refers to this heartily flavored rice dish as Chinese paella. Like its Hispanic cousin, kiampong makes use of available ingredients from land or sea. It goes well with a braised meat dish or steamed fish, and fresh Chinese lumpia.


This dish can be prepared with vegetables such as carrots, radish, shredded bok choy or pechay, leeks and water chestnuts. You can also use seafoods such as shrimps, crabmeat, fresh or dried scallops, abalone, mussels and squid.

 

• 1/3 kilo chicken, chopped
• 1/3 kilo beef brisket, cubed
• 1/3 kilo pork spare ribs, cut into 2-inch serving pieces
• 6 dried black mushrooms, soaked in water and sliced into strips
• 7 cups water or broth, divided
• 2½ cups uncooked white rice
• 2½ cups uncooked malagkit rice, washed
• ¼ cup sliced onion
• ½ cup soy sauce
• 2 tbsp cooking oil
• 1 tbsp minced garlic
• 4 tbsp sliced ginger
• 1 tsp salt
• 1 tsp sugar
• ½ tsp pepper
• 2 pcs dried squid
• Fried salted shelled peanuts

1. Marinate chicken, beef and spareribs in salt, soy sauce, sugar and pepper for 15 minutes. Drain and reserve marinade.

2. In deep pan, heat cooking oil and saute garlic, ginger and onion. Add the marinated meats and cook until brown. Stir in mushrooms and squid.

3. Add reserved marinade and 2 cups water or broth. Cover and simmer over medium heat until meats are almost tender.

4. Pour meat mixture and remaining water or broth over the 2 kinds of uncooked rice in a rice cooker. Mix well and cook, covered.

5. While the rice is cooking stir the mixture occasionally to make sure the flavors are evenly distributed.

6. Best served hot, with fried peanuts on the side.