Chinese Chicken Fried Rice

Fried rice is great for just about every family. Not only is it fun to make, it can also CLEAR OUT your refrigerator! It's very versatile. It can be prepared with almost any kind of ingredients. Putting all the scraps and pieces in a wok, you can really turn it into something very delicious!

Here's how I made mine tonight:
5-6 Servings

Ingredients:
White Rice (3 cups - Secret: Cook rice a day ahead of time and put it in the fridge. Cold, dry rice has a much better result for fried rice)
Chicken Breast (chop into small chunks)
Spring Onion (3 stalks, chopped)
3 Large Eggs
1/3 of a Large Cabbage (chop to thin strips)

Ginger Root (half a thumb of it, minced)
Garlic (3 cloves, minced)

Marinade:
Light Soy Sauce (2 tablespoons)
Dark Soy Sauce (1 tablespoon)
Sesame Oil (2 teaspoons)
Salt and Pepper (a few pinches)
Cornstarch (1 tablesppon)

Step 1: Mix marinade with chicken in a bowl and set aside
Step 2: Scramble the egg and set it aside in a small bowl 
Step 3: In a big wok, fry the chicken with the chopped ginger and garlic in some oil. Scoop out into a bowl on the side after cooked through

Step 4: Fry cabbage in the wok with a bit of oil. Add some chicken stock to soften the cabbage. Do not over drain. Close the lid for about 5 minutes. Scoop cooked cabbage out and set aside in another bowl

Step 5: Now, lets cook the rice. Put rice in wok with some oil. Add some soy sauce and chicken stock as you break the rice with the spatula

Step 5: Add cabbage and chicken to the work and stir. Add egg last and break it with the spatula

Step 6: Sprinkle spring onion and serve immediately!

Tips: You may want to add some colorful vegetables to make this dish more appetizing, such as diced red pepper or carrot slices!

Enjoy!

Chinese Sweet Corn and Chicken Soup

Besides spicy food, hot soups are great in the winter time. It really warms up the kitchen and your tummy! This soup is very popular within Chinese households and it is extremely simple to make. Kids love it and they would even eat this soup with rice. It is not heavy like a traditional cream soup, yet it fills you up with the beautiful sweet corn and chicken goodness!

Here's what you need to do to make this wonderful soup:

Ingredients:
Serves 3-4 people
1 Fresh Chicken Breast (boneless, skinless. chopped finely
2 Large Eggs (whisked gently with a fork in a measuring cup) 
Creamed Sweet Corn (1 can - about 15 oz)
Yellow Sweet Corn (1 can - about 15 oz)
Chicken Stock (5 cups)
Spring Onion (for garnish. chopped in tiny pieces. about 2 stalks)

Marinade:
Light Soy Sauce (2 tablespoons)
Dark Soy Sauce (1 tablespoon)
Rice Wine, Dry Sherry or red wine (2 tablespoons)
Cornstarch (1 tablespoon)
Sesame Oil
Minced Ginger (1 teaspoon)

Step 1:  Mix chopped chicken with Marinade and set aside for about 10 minutes

Step 2: In a large pot, pan fry chicken over medium heat until half-cooked

Step 3: Over medium heat, add sweet corn into the pot and stir gently for about 3 minutes.

Step 4: Then, add chicken stock slowly. Keep stirring.

 

Step 5: Add creamed sweet corn into the pot. Stir gently until it comes to a boil.

Step 6: Now, turn down the heat a little, SLOWLY pour the beaten egg into the steaming liquid.

Tips: Using the spatula, slowly make the number "8."  The egg will make a lacy pattern in the soup. Do not go fast. Let it sit after you make the pattern. (Over-mixing will dissolve the egg into the liquid completely and you'll get a whiter colored soup instead of a nice, "egg drop soup" pattern)  

 

Step 7: Sprinkle spring onion and serve immediately!

Stay Warm!!