Chicken Fried Rice

Time for lummox number two to learn to cook. He's taken a Thursday night dinner slot to make a meal for the family. This tasty fried rice with succulent chicken and plenty of vegetables was gobbled up by the rest of the family. 

Ingredients
2 cups jasmine rice
2 1/2 cups chicken stock (use water and 2 teaspoons chicken stock powder or 2 chicken stock cubes if you don't have liquid stock available)
4 chicken thighs chopped into small pieces
1/3 cup soy sauce
1 tsp sesame oil
2 Tablespoons grated ginger
2 cloves garlic crushed
A pinch of chilli flakes
1/4 cup sweet chilli sauce
1/2 cup water or extra chicken stock
2 tablespoons canola oil (or other cooking oil)
2 carrots cut into small dice
2 celery sticks cut into small dice
1 onion finely chopped
1 cup peas
1/2 cup whole kernel corn
50 grams butter cubed

Method
Place the chicken in a non-metal bowl with the ginger, garlic, 1/2 the sesame oil and 2 tablespoons of soy sauce. Mix to combine, cover and leave for about 1/2 an hour. 
Wash the rice 
Cook the rice in the chicken stock - we used a rice cooker. The absorption method on the stove top works well for this too. 
Leave the rice to one side. 
Heat a wok or a large frying pan on a high heat. Add the canola oil and the remaining sesame oil. 
Fry the chicken in three batches. Keep the chicken moving in the wok and take care not to burn it. 
Remove the chicken from the pan into a clean bowl and put aside. 
Add the water to the wok let it bubble then add the onion carrot and celery - cook until they start to soften. 
Add the peas and corn
Add the remaining soy sauce and the sweet chilli and stir through the veggies
Add the rice to the wok with the chicken and stir through to coat the rice with the flavours and to mix evenly
To finish the dish snd make the rice glossy add the cubes of butter and the chilli flakes mix through over the heat until the butter is melted. 
Serve immediately 

Comments

Post a Comment

Popular posts from this blog

Lamb Shanks with sweet chilli and black bean

Image
This dish has a rich, tasty sauce. The shanks are browned and then cooked in the sauce until the meat is very tender. This can be done in the oven, crockpot, stove top or in a deep electric frypan. Best served with mashed potato sweetened with carrot, kumara (sweet potato), pumpkin or parsnip.  Ingredients Lamb shanks - 1 per person 1/4 cup black bean sauce 1/2 cup sweet chilli sauce 1 1/2 cups water 2 tablespoons grated fresh ginger 3 cloves garlic - crushed Method In an electric frypan Heat the pan on the highest setting place the shanks (no oil needed) in the pan, pop the lid on and brown on all sides - this will take 15-20 minutes.  Turn pan down to a simmer setting combine all the other ingredients and pour over the shanks. Place the lid back on and leave to simmer until meat is very tender approx 1 1/2 hours. Turn the shanks from time to time to make sure they are coated in the sauce. Keep an eye on the sauce and add more water if needed....
Read more

Community consultation, conversations and questions

Image
Many of you will have seen that my fellow Cromwell Community Board (CCB) member Robin Dicey posed some questions for our community in The Bulletin last week.  Like all of us on the CCB Robin is looking for ways to engage and connect with the community.  We all want to be doing the best for those that we represent and to be making decisions that reflect what the residents and ratepayers of Cromwell actually want to see in our great wee town.  So, well done to Robin for trying to get the conversation going on a range of issues.  I've popped an image of Robin's questions below - you can also find them on page 12 of The Bulletin dated 12 January 2017.  Robin has included his contact details for anyone interested in contributing to the discussion.  I would be very happy to be contacted too - anna.harrison@codc.govt.nz or via my Facebook page Anna Harrison Cromwell Community Board. One of the questions Robin asks is in regard to the level of community con...
Read more

Circus Time!

Image
I've been pretty quiet over the last couple of weeks.  I've attended all meetings required of me, engaged in discussion and discourse, listened and expected to be heard and thought that there had been a resolution to halt the action to remove Neil Gillespie as Board Chair with only 13 months to an election and with the immensely important Master Plan Project in full swing.  I left a meeting on Tuesday 21st August thinking that a decision had been made to seek further governance training and to set out a rules of engagement document outlining roles and responsibilities of board members and their relationship with each other, council, the mayor and council staff.  So when I was contacted less than a week later on Monday 27 August I was surprised to hear that a requisition letter calling for the removal of Neil as chair had been sent to Sanchia Jacobs, CODC Chief Executive.  I relayed that surprise to the journalist who rang the next day.  I was not blissfully unaw...
Read more