Chicken Fried Rice

Ingredients:

• 1 cup brown rice
• 2 cups water
• 1 pound chicken breast, thinly sliced into bite size pieces
• Salt and pepper
• 2 tablespoons sesame oil, divided
• 1 cup carrots, cut into matchsticks
• 1 cup snow peas, cut in half
• 1/2 cups frozen peas
• 2 eggs
• 2 scallions, thinly sliced
• 1 tablespoon minced ginger
• 1 clove of garlic, minced
• 1/2 teaspoon sugar
• 2 tablespoons soy sauce
• 1/4 cup chicken broth

Directions:

1. In a saucepan, combine rice and water.  Bring to a boil.  Cover and reduce heat to low.  Cook for 50 minutes or until all the water is absorbed and rice is tender.  (This is best done the day before you want to make the fried rice.)
2. Heat a large non-stick skillet over medium-high heat.  Add 1 1/2 teaspoons sesame oil.  Season chicken with salt and pepper.  Saute chicken for three minutes or until cooked through.  Remove from pan and set aside.
3. Add 1 1/2 teaspoon sesame oil to still-hot pan.  Add carrots and snow peas.  Saute over medium heat for about 2 minutes.  Remove from pan and set aside with chicken.  At this time you can put your frozen peas in with the reserved chicken and veggies.  The residual heat will defrost them.
4. Add 1 tablespoon sesame oil to still-hot pan.  Break eggs into pan and scramble with a spatula.  Add scallions, ginger and garlic.  Cook for 30 seconds.  Add the brown rice that you cooked in step 1.  Add the soy sauce and sugar.  Stir well and continue to cook over medium-high heat.  Now add the reserved chicken and veggie mixture.  Stir well and cook until heated through.
5. Pour in the chicken broth.  It will bubble and evaporate rather quickly.  Give the rice one last stir.  Take it off the heat and serve.

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Three Colour Egg

If you like egg, you will love this three colour egg recipe. It is simple to master, and very fast to make. I bet you will eat up this amazing food at one sitting.

Prep time: 3 minutes

Cook time: 12 minutes

Ingredients:

• 3 eggs
• 3 preserved eggs
• 3 salted duck eggs
• 1 tsp.lard
• 2 tbsp. chicken stock
• 1 tsp.sesame oil, as desired
  
  

 Method:

1. In a bowl, lightly whisk the egg, stir in lard and chicken stock as you whisk (P1).
2. Peel the preserved eggs and salted duck eggs, cut into bite-sized pieces. Mix together with the whisked egg in a bowl (P2&3).
3. Put a large pot of water on to boil, put on the basket, then put on the bowl in question, cook 12 minutes over medium heat.
4. Remove the bowl from the basket, slice egg pudding into thin strips, then arrange neatly on a serving plate, drizzle splash of sesame oil if desired, serve.

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Celery Egg Pancake Recipe

It is quick to make, and perfect for your breakfast, this is the celery egg pancake – nutritious as well as easy-to-make!

Prep time: 3 minutes

Cook time: 5 minutes


Ingredients:

• 1-2 eggs
• 2 stalks celery, rinse well, chopped fine
• 1 tbsp. flour
• 1 tsp. salt, or to taste
• 1 tbsp. chicken essence
• 2 tbsp. light soy sauce
• 1 tbsp. rice vinegar
• 1 tbsp. minced garlic cloves
• 2 tbsps. vegetable oil for stir-frying

Method:

1. Beat the egg in a bowl, whisk lightly, then add 1 tbsp. water and 1 tbsp. flour into the egg mixture, stir to make a paste.
   
   
2. Add chopped celery, 1 tbsp. chicken essence, 1 tsp. salt, and 1 tbsp. light soy sauce into it, mix well.
   
   
3. Preheat a wok over high heat for 30 seconds, then add 2 tbsp. vegetable oil, when hot, pour into the flour paste, pan fry over medium high heat.
   
   
4. Turn over to fry the other side when one side has cooked.
5. Make sauce by combine 1 tbsp. light soy sauce, 1 tbsp. rice vinegar, and minced garlic cloves.
   
   
6. Serve hot with the sauce if desired.
   
   

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Spicy Chicken Cubes Recipe

One of the most famous spicy Chinese food-spicy chicken cubes recipe, which combines the crispy peanuts, tangy cucumber, spicy chilies and meaty chicken together, really tasty and refreshing. This easy to make recipe is also very fast to cook.

Prep time: 5 minutes

Total time: 15 minutes

Ingredients:

• 7 oz./200g chicken breast, cut into small cubes (P1)
• 1/2 cucumber, cut into small cubes
• 1 cup peanuts
• 3-5 chilies, diced
• 1 tbsp.chopped scallion
• 2 garlic cloves, sliced
• 4 tbsps.vegetable oil for stir-frying

Seasonings:

• 1 tbsp.light soy sauce
• 1 tbsp.ground black pepper
• 1 tbsp.sesame oil
• 1 tsp.salt, or to taste

Method:

1. Preheat a wok on medium-high heat for at least 30 seconds before you add 2 tbsps.vegetable oil, add peanuts and stir fry over low heat until fragrant, do not brown, about 3 minutes, then transfer to a plate for later use.
   
   
2. Heat another 2 tbsps.vegetable oil in the same wok till hot, saute chopped scallion, garlic cloves, and chilies until aromatic, about 30-50 seconds.
   
   
3. 3. Put the chicken cubes back into the wok in which it was cooked, stir fry for 1-2 minutes over medium heat.
   
   
   
   
4. Then add cucumber cubes, stir into all the seasonings, stirring and tossing, add the cooked peanuts when cucumber cubes soften, stir briefly to mix everything together.
   
   
5. Remove them from the wok to a plate, serve immediately.

  

Kikkoman Soy Sauce Less Sodium 10-oz 

 Ohsawa Organic Nama Shoyu Unpasteurized Soy Sauce - 320z

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Fried Chinese Rice

Ingredients

• Fried Chinese Rice recipe
• 2 slightly beaten eggs
• salt and ground pepper
• 1 medium white onion
• 4 green onions
• 8 ounces of ham
• 1 tablespoon peanut oil (for step 1)
• 1 tablespoon peanut oil (for step 2)
• 4 cups pre-cooked and refrigerated long grain rice
• 1.5 ounces of frozen green peas
• 2 tablespoons Soy sauce
• 8 ounces cooked shrimp

Method:

1. Add salt and pepper to the eggs. Chop the onion in 8 parts and dice. Make small slices of ham and dice. Heat the peanut oil in a wok or pan at medium heat. Add the eggs while progressively bringing the cooked parts of the egg in the middle of the wok. Once all cooked, broil the eggs with a spatula. Take out of the wok or pan and leave aside.
2. Heat up over medium-high heat the second tablespoon of peanut oil. Make sure that it is spread and covers the bottom and lower sides of the wok or pan. Add the diced onion and cook until it becomes transparent. Stir in the ham for about 1 minute. Incorporate the pre-cooked rice and sauté for 3 minutes in order to heat it. Add in the eggs, Soya sauce, green onions and shrimps. Reduce the heat to medium. Stir the rice mixture until everything is warm and ready to serve.
3. Serve 4 people.

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