Asian food (particularly Chinese) is one of the most varied cuisine’s on the planet. It has its origins in China more than 3500 years ago. Chicken fried rice is one of the most popular dishes from that region. It is also known as chow mein, chow mein chicken, and pho bo. It can be found in almost every restaurant from Chinatown to Hong Kong. The story of how the dish came to be is quite interesting, though.
The original recipe for chicken fried rice is from the Cantonese province. In fact, it is the earliest form of stir fried rice not recorded in the Chinese dictionary of Garland. The typical blend of rice and vegetables was prepared by servants in the kitchen, and it was called huijiao. It was popular in the south and perhaps as much as San Francisco. When the rice was prepared for the first time, it was done by hand, and it was not until the late 1880’s when restaurants began using large steam-jacketed kettles to cook the dish.
The dish, quite literally, never went out of style. In fact, it became so popular in the 1930’s that 25 years later, the dish would come back into fashion.
Here is a comparison of the price of chicken fried rice in the United States compared to India’s, for instance:
Chicken fried rice – $1.89lunchChicken fried rice – $2. RobertsSteak – $5.25lunchSteak – $7.25dinner
(Prices were correct at time of writing)
As you can see, chicken fried rice is quite a bit cheaper, but it is also considerably tastier than Indian chicken fry. This is because the chicken is both lean and fresh, unlike the Indian fry. In addition, American chickens are free-range and treated properly.
Chicken fried rice is superbly tasty and has rapidly become one of the most popular dishes in the world. I love it in both India and the United States. I hope you too will be able to enjoy this superb food item.
1 kilo chicken
1-2 tbsp fish sauce
1 tbsp chilies
1 tbsp white wine
2 litres strong coffee
1 tbsp salt
1 tbsp always use lemon vegetarians always make sure you eliminate meats and add some coconut oil or coconut powder
1 tbsp rice wine vinegar
1 tbsp tomato ketchup
1 tbsp low fat mayonnaise
1 tbsp fresh lime juice
1 tbsp roasted peanuts
Soak chicken breast in water in a glass container. After it’s soaked for about 30 minutes, fill it with water and add aknocked-up mix of vegetables. Cover with a lid and steam for about 90 minutes. This is done by placing the chicken breast in a wok or frying pan. Add a little water if the mixture is too thick. You can also add a little water if the mixture is too thin. Cover the pan tightly with a lid and cook over low heat. After the chicken is cooked, it’s time to garnish. In a bowl, place the biscuit/toast pieces, a little at a time, in a sprinkling of sesame seeds.
2 tbsp coriander leaves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tbsp black mustard seeds
1 tbsp cayenne pepper
1 tbsp chilli powder
1 tbsp paprika
1 tbsp sugar
2 tbsp phenol
Water, rice, flour, cumin, coriander, mustard, frisee and lemon juice.
Heat 4 tbsp water in a heated pan, and add the spices. Dissolve the sugar in the water, and then add the oil. Fry the spices for 1-2 minutes, and then add the rice and the chicken. Stir fry the mixture, halt rice and stated in a serving dish.
This is a hearty way to feed your army, or your family for enjoy at your next barbecue party.
4 tender cuts of buffalo steak
1/4 cup olive oil
4 tbsp butter
1/4 cup red wine
1 tbsp lemon juice
1 tbsp finely chopped fresh coriander leaves
1 tbsp garam masala
1 tbsp chili powder
1 tbsp cumin seeds
1 tbsp mustard seeds
1 tbsp black pepper
1 tbsp water
1/2 tsp salt
4 tbsp land crab meat, cleaned, dried and ground into a paste
Oil for cooking
Preheat oven to its highest setting, or at least 220°C/425°F/gas 7.
Place the cut pieces of beef on a greased baking tray, roll the meat and season well with salt and pepper.