Eight-Treasure Green Crab Rice

Name: Eight-Treasure Green Crab Rice
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 2 (about 700 g) green crab (shelled, small legs removed, each cut into 6 pieces); 165 g glutinous rice (washed and steamed into rice); 45 g diced ham; 20 g dried shrimp; 45 g ginkgo nuts (shelled, peeled, and steamed until tender); 75 g peanuts (shelled, peeled, and steamed until tender); to taste diced dried mushrooms; to taste diced winter bamboo shoots; about 45 g lard; to taste scallion segments; to taste ginger slices; a pinch Shaoxing wine; a pinch salt; 300 g clear broth (heated)

Sliced green crab is layered over glutinous rice mixed with assorted ingredients, steamed until cooked through, and served with hot clear broth poured over the top.

1h 5m

Easy

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Ingredients

green crab (shelled, small legs removed, each cut into 6 pieces) 2 (about 700 g)

glutinous rice (washed and steamed into rice) 165 g

diced ham 45 g

dried shrimp 20 g

ginkgo nuts (shelled, peeled, and steamed until tender) 45 g

peanuts (shelled, peeled, and steamed until tender) 75 g

diced dried mushrooms to taste

diced winter bamboo shoots to taste

lard about 45 g

scallion segments to taste

ginger slices to taste

Shaoxing wine a pinch

salt a pinch

clear broth (heated) 300 g

Instructions

Prepare the Ingredients

Wash the glutinous rice thoroughly and steam with an appropriate amount of water into cooked rice. Shell and peel both the ginkgo nuts and peanuts, then steam them together until tender.

Mix the Rice

Combine the steamed glutinous rice, ginkgo nuts, peanuts, diced dried mushrooms, diced winter bamboo shoots, diced ham, dried shrimp, lard (about 45 g), and a pinch each of salt and Shaoxing wine. Transfer the mixture into a bowl.

Steam and Finish

Shell the green crabs, remove the small legs, and cut each crab into 6 pieces. Lay the pieces over the glutinous rice mixture, add the scallions and ginger, and cover with the crab shells. Steam until the crab meat is fully cooked. Discard the scallions and ginger, pour the hot clear broth over the top, and serve immediately.