CHINESE CHICKEN SAUCE,& CHINESE FRIED RICE
Hey Foodies, Christmas is just by the corner ( Yay) and trying something new would be awesome yes? Today I’m pleased to share with you this recipe and I hope serving your family& friends with Chinese Fried Rice & Chinese Chicken Curry Sauce is going to blow them away. So lets cook.
Make I digress a little, when I was taught this menu at my catering school, I went wild with excitement, that weekend I rushed to the market, got all the necessary ingredients and cooked. Oh My God! just mind blowing ( In an Indian accent)
CHINESE CHICKEN CURRY SAUCE.
Recipe: Uncolored Chicken lap.( Fresh Chicken breast Julian cut)
Non-stick frying pan (For preparation)
Put your butter in the frying pan.
Add onion, Chicken& fry as in gritting, then it would bring out it’s own stock.
Add little sesame oil, white pepper, fresh tomatoes and allow to cook for 2mins.
Cut the Irish Potatoes in cubes and add to the sauce then Carrot, Maggi and little Curry.
Thicken with Corn Flour.
Correct the season and add your Green Pepper.
Put off fire.
Serve with Chinese fried Rice.
CHINESE FRIED RICE.
Recipe: Cooked Basmatic Rice – 2 portions
Spring Onions (including the leaves should be used).
Olive Oil/ Butter
Boil the Rice, but keep it single but strong.
Put Your oil in the pan, pour your egg and fry, like scrambled eggs.
Add your Carrot, Green Beans, Spring Onions, Cabbage. Correct the Sesame Oil.
Add the Green Pepper ( It’s added last to keep it green and crunchy)
Mix the Rice with the Vegetables.
NOTE: NO CURRY, NO THYME. IT SHOULD BE WHITE IN COLOUR.
And there you have it. I guarantee that by the time your clearing your table the entire bowls used in serving would be empty.
There’s nothing like a chilled drink to accompany this beautiful meal, if I do say so Myself. So, I’ve decided to throw in that. You’re welcome.
PAPAYA CREAM DRINK
Wash ripe Pawpaw and grate, then sieve into a bowl using spatula to stir as your sieve.
Pour 1 cup of Milk and Yoghurt into the Pawpaw and stir, serve with ice cubes.
I hope this is another recipe gladly added to your cookery book my darlings. Go and make me proud.
It’s very important to use non-stick pan. Why? You do not want the rice to stick to the pot, because you want the Rice to come out in a single form and not soft and pulpy.
Any questions, do feel free to comment down below. I anticipate your experience’s on this delicacy.
Bon Appétit a tours.
Diary Of Nana.