Salt and Pepper Shrimp and 3-Cup Chicken with Rice

"Get Salt and Pepper Shrimp and 3-Cup Chicken with Rice Recipe from Food Network..."

INGREDIENTS
About 2 teaspoons ground white pepper
2 teaspoons coarse black pepper 
OR 
1 teaspoon ground white pepper 
1 teaspoon coarse black pepper 
1 teaspoon ground Sichuan peppercorn 
About 1 teaspoon salt 
About 2 teaspoons (1/2 palm full) 5-spice powder
6 cloves garlic 
1 inch ginger root 
1 small head iceberg lettuce 
Neutral oil, such as safflower or peanut oil 
1 to 1 1/4 pounds (about 20) shrimp, deveined, head-on, unpeeled shrimp (Ask the fishmonger to devein but leave shrimp intact or do it yourself with small sharp knife.) 
About 1/3 cup Shaoxing or dry sherry or white wine 
1 lime, juiced 
3 to 4 scallions, chopped 
1 1/2 cups water
Salt 
1 cup jasmine rice 
2 pounds boneless, skinless chicken thighs 
6 to 8 large cloves garlic, 1 bulb 
About 2 inches ginger root 
About 3 tablespoons sesame oil 
1/2 cup Shaoxing Chinese rice wine or dry sherry or white wine 
About 2 tablespoons dark soy sauce 
About 1 tablespoon light soy sauce 
About 1 tablespoon light brown sugar 
1 bunch scallions, sliced into 1-inch pieces 
2 cups loosely packed Thai basil or 12 basil leaves, torn 
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