Shandong-style Majadito

Ingredients

In the Shandong-style Majadito, we incorporate Shandong flavors and cooking techniques to transform the original Bolivian dish. The addition of soy sauce, ginger, and garlic infuses the dish with a distinct umami taste. The use of Shandong-style seasonings and spices enhances the overall flavor profile, giving it a unique twist. Additionally, the cooking method and garnishes are adapted to align with Shandong cuisine traditions. We alse have the original recipe for Majadito, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) boneless chicken, diced 1 lb (450g) boneless chicken, diced
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 cup (150g) carrots, diced 1 cup (150g) carrots, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 65g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice thoroughly and cook it according to package instructions. Set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat.
3. 3.
   Add the diced chicken to the skillet and cook until browned and cooked through.
4. 4.
   Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the shrimp and cook until pink and opaque. Remove and set aside.
6. 6.
   Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onion becomes translucent.
7. 7.
   Add the diced carrots and frozen peas to the skillet. Cook until the vegetables are tender.
8. 8.
   Return the cooked chicken and shrimp to the skillet. Mix well.
9. 9.
   Add the cooked rice to the skillet and stir to combine all the ingredients.
10. 10.
    Drizzle soy sauce over the rice and mix until well coated.
11. 11.
    Season with salt and pepper to taste.
12. 12.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before adding it back to the skillet to avoid any risk of foodborne illness.
• Shrimp — Be careful not to overcook the shrimp as it can become rubbery. Cook until just pink and opaque.

Tips & Tricks

• For a spicier kick, add a dash of chili oil or red pepper flakes.
• Customize the dish by adding your favorite vegetables such as bell peppers or mushrooms.
• To make it more authentic, use Shandong-style soy sauce and rice vinegar.
• For a vegetarian version, substitute the chicken and shrimp with tofu or tempeh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Shandong-style Majadito hot as a main course. It pairs well with a side of steamed vegetables or a fresh salad.

Presentation advice

Garnish the dish with a sprig of fresh cilantro and serve it in a traditional Shandong-style bowl or plate. The vibrant colors of the ingredients will make the dish visually appealing.