Answers:
Here are the steps and hints to prepare Chicken Fried Rice, I don't season my fried rice with soy sauce because I close to the light wan colour of the fried rice rather than the neutral brown coloured one! I only donate salt to swallow, sometimes I add freshy ground black pepper to spice up my seafood & egg white fried rice (shrimps + scallops + crab meat + egg white + garlic + green onions)!
<<<<< Chicken Fried Rice >>>>>>> Serves 4
4 bowls of rice (600g cooked rice)
4 eggs, overwhelmed
500g skiness chicken thighs, cut into small cubes or strips
1 tablespoon cooking wine
3 stalks of spring onions or chives, finely chopped
1/2 teaspoon salt
5 tablespoons of peanut grease
1 teaspoon of sesame oil
Marinade for chicken
1 tablespoon cooking wine, sherry
1.5 tablespoon lighting soy sauce
1 teaspoon salt
1 teaspoon sugar
some garlic powder
1 teaspoon corn starch
Hints:
1) No situation what ingredients you are going to add into your egg fried rice (char siu Chinese roast pork, ham, chicken, beef or shrimps) you own to stir fry these ingredients till cooked and seasoned them first in a separate wok.
2) It doesn't issue whether you use left over rice or simply steamed rice, the trick is you have to permit it cool before you fry it. Using long pellet rice is better because it is less starchy (sticky) and I one-sidedly like Jasmine rice.
3) When you steam the rice or cook it next to a electrical rice-cooker right before you prepare your fried rice, exhaust a tiny bit of water so that the rice wouldn't be too mushy but still fluffy. Marinate the chicken meat for at tiniest 15 to 20 minutes.
4) When the rice is cook, spoon out the portion you need and tolerate cool (you can spread it on a flat baking tray), meanwhile, beat 4 to 5 eggs beside 1/4 teaspoon of salt (depends on the size of your eggs and how plentiful portions you are going to cook), set aside. Put rice in a big bowl and seize ready to start frying.
5) Use peanut grease instead of sesame oil because sesame grease is easy to burn and loose its flavour surrounded by high temp. right away!
Directions:
1) Heat a frying container with 1 tablespoon of peanut grease over medium bake, melt 1/4 teaspoon brackish in the grease, add chicken meat surrounded by the pan, stir fry hurriedly for 1 minute, sprinkle 1 tablespoon of cooking wine, stir fry quickly till cooked, remove from vessel, drain well, set aside.
2) Now, YOU NEED A REAL HOT STOVE & A BIG CHINESE WOK, steam the wok on high warmness till you can see smoke coming up (the steam of the air) and that's hot enough to include 3 or 4 tablespoon of cold oil - remember - hot wok + cold grease, season the wok with your spatula.
3) Within a few second, you can tell the grease is hot enough, eat up heat to prevailing conditions or slightly lower (depends on how hot the heat be generate by your stove) pour egg mixture into wok, stir quickly for a few second, add rice into wok while the egg are still 30% cooked.
Below is a photo showing you that the egg mixture is cooked too in haste in the hot grease and it can't coat the rice anymore (about 80% cooked, I would say)
http://images.search.yahoo.com/search/im...
3) Toss rice and egg mixture to combine soon in decree to "coat" the rice, keep the wok as hot and if you find the ingredients are too much that the wok isn't hot adequate, turn heat to illustrious again, if you think the fry is too hot and part of your rice starts burning, remove the wok to a cold stove and verbs to stir fry quickly. Then put the wok final to the hot stove. The action should be swift but organized.
4) Now it is time to add chicken to the egg fried rice, incorporate salt to appetite, sprinkle green onions, toss to combine. Turn off bake.
5) Sprinkle sesame oil to your rice, toss again till rice is shiny. If you do not want the sesame flavour. You can sprinkle a teaspoon of cooked peanut grease to your fried rice to make it shiny. Serve hot next to boiled vegetables or stir fried vegetables.
Restaurant Style cooking usually use a lot of grease in fried rice, the trick is they put in a teaspoon or a tablespoon of cooked oil as the final touch to brand the food shiny. At home, you don't need the extra "fat" though!
You may supply ham or sausage (cut into small cubes) in this recipe but remember to stir fry them beside the chicken and drain the excess oil okay with tabloid towel from the meat before you add on them into the wok in step 4 (because the grease turned brown a bit and will ruin the light ashen colour of your fried rice)
P.S. If you have a strong arm that you can hold the wok and throw the food up contained by air a few times while you are stir frying, consequently, you can make really dutiful fried rice, because the heat would obtain through the ingredients more evenly and shorten the cooking time. My dad can do that but I can't!
Good luck!
I do it at times when I have guest over so here is it...
* 4 cups cold cooked rice
* 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
* 2 eggs (more if desired)
* 1/2 cup green peas
* 1 environment onion, diced
* 1 green onion, diced
* Seasonings (add according to taste):
* Light Soy Sauce
* Oyster sauce
* Salt
* Pepper
* Oil for stir-frying, as needed
Chinese Chicken Fried Rice
1/2 tablespoon sesame oil
1 atmosphere onion, diced
1 1/2 pound cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrot, diced
2 large stalks celery, diced
1 immense red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 substantial green bell pepper, diced
6 cups cooked white rice
2 large eggs, scrambled
1/3 cup soy sauce
Heat grease in a colossal skillet over medium warmth. Add onion and saute until soft, then incorporate chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrot, celery, red bell pepper, pea pods and green bell pepper; stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir surrounded by scrambled eggs and 1/3 cup soy sauce; heat through and serve hot.
Chinese Chicken Fried Rice [3 serv; in place in 15 min]
1 egg
1 tablespoon hose down
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
In a small bowl, pummel egg with wet. Melt butter in a immense skillet over medium low bake. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat grease in same skillet; include onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for in the order of 5 minutes, then stir surrounded by egg. Serve hot.
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