"Get Salt and Pepper Shrimp and 3-Cup Chicken with Rice Recipe from Food Network..."
INGREDIENTS
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About 2 teaspoons ground white pepper
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2 teaspoons coarse black pepper
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OR
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1 teaspoon ground white pepper
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1 teaspoon coarse black pepper
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1 teaspoon ground Sichuan peppercorn
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About 1 teaspoon salt
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About 2 teaspoons (1/2 palm full) 5-spice powder
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6 cloves garlic
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1 inch ginger root
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1 small head iceberg lettuce
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Neutral oil, such as safflower or peanut oil
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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.)
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About 1/3 cup Shaoxing or dry sherry or white wine
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1 lime, juiced
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3 to 4 scallions, chopped
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1 1/2 cups water
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Salt
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1 cup jasmine rice
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2 pounds boneless, skinless chicken thighs
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6 to 8 large cloves garlic, 1 bulb
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About 2 inches ginger root
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About 3 tablespoons sesame oil
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1/2 cup Shaoxing Chinese rice wine or dry sherry or white wine
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About 2 tablespoons dark soy sauce
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About 1 tablespoon light soy sauce
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About 1 tablespoon light brown sugar
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1 bunch scallions, sliced into 1-inch pieces
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2 cups loosely packed Thai basil or 12 basil leaves, torn