Image by patrickwoodward via Flickr"I have created a version that comes very close to the original chicken fried rice."By Ken Hom, 19 Jan 2011
The best chicken fried rice I have ever had was from a street food stall in China. Instead of tough, over-cooked chicken, with the fried rice as an afterthought, the dish was cooked fresh from scratch. The cooking time was literally minutes and the result was delicious. I have created a version that comes very close to the original. It is quick and easy and makes a meal in itself. The rice to be fried is cooked beforehand.
Chicken fried rice recipe
Serves four
Ingredients
- long-grain white rice measured to the 400ml level in
- a measuring jug
- 100g fresh or frozen peas
- 3 tbsp groundnut or vegetable oil
- 3 tbsp finely chopped shallots
- 2 tbsp finely chopped garlic
- 1 tbsp finely chopped fresh ginger
- 3 tbsp finely chopped spring onions, white part only
- 225g boneless, skinless chicken thighs,
- coarsely chopped
- 4 eggs, beaten
- 2 tsp sesame oil
- 1 tbsp chilli bean sauce or paste
- 2 tsp shrimp paste or sauce
- 3 tbsp finely chopped green spring onion tops
Procedure
- Put the rice into a large bowl and wash it in several changes of water until the water becomes clear.
- Drain and put it into a heavy pan with 600ml of water and bring it to the boil.
- Continue boiling until most of the surface liquid has evaporated. The surface of the rice should have lots of small indentations.
- Then cover with a lid, turn the heat as low as possible, and let the rice cook undisturbed for 15 minutes.
Taken from The Telegraph; source article is below:
Chicken fried rice recipe
No comments:
Post a Comment