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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain. | 2. In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes. | 3. Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press. | 4. Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pigeon pea	2 1/2	cups	rinsed	1757.875	321.7475	111.2125	7.6362
water	8	cups		0.0	0.0	0.0	0.0
turkey neck	1/2			-	-	-	-
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
habanero pepper	1	1	pickled	-	-	-	-
grain white rice	1 1/2	1/2	rinsed drained	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.