The Best CHICKEN FRIED RICE I How to cookI No SoY SauCe✔
125.7 هزار بار بازدید -
6 سال پیش
-
►SUBSCRIBE for 2 new videos
►SUBSCRIBE for 2 new videos per week:https://bit.ly/NanaabaskitchenSubscribe
INGREDIENTS
3 cups of rice (jasmine)
3 cups chicken broth (derived from cooking chicken)
1/2 stick of butter
3 tablespoons extra virgin olive oil
1 shallot onion for cooking rice
Marinade:
1 celery stick
1 shallot
2 cloves garlic
Small piece ginger
1 green Serrano chili
1/2 teaspoon dry rosemary
1/2 teaspoon turmeric
1/2 teaspoon thyme
1/2 granulated garlic
1/2 crushed black pepper
1 teaspoon salt
Vegetables:
1/2 medium red onion sliced
1/2 cup cauliflower florets
1/2 cup cup green peas
1/2 cup shredded carrots
1/2 cup sweet corn
1 cup total red, yellow and green bell peppers (chopped
1/2 cup red cabbage medium shreds
2 sprigs of spring onions (chopped)
First, prep marinade for chicken by blending shallot onion, ginger, garlic, celery, Serrano chili, and rosemary. Pour over chicken that have been cleaned thoroughly, and add turmeric, black pepper, thyme, granulated garlic and salt. Stir mixture till combined and allow to marinade at room temperature for 45mins and cook over medium heat for 3 mins.
Separate chicken pieces from broth, bake chicken drums at 450 degrees Fahrenheit for 25 mins till golden brown.
For rice, melt butter and allow to brown which should take about 2 mins over medium heat, add 1 thinly sliced shallot onion, and cook an additional 2 mins till perfectly caramelized, add washed rice, and toast for 5 mins till all moisture is evaporated, and add chicken broth, and stir till combined, place lid and cook over low heat for 10 mins, then stir for bottom of rice to be moved to the top and vice versa, sprinkle 1 tablespoon water over rice, and cover with parchment paper or foil, and lid and allow to cook, an additional 20 minutes, over low heat. Allow rice to cool down with lid off, before fried rice preparation.
For fried rice preparation, heat up 3 tablespoons of extra virgin olive oil in wok over high heat, add chicken thigh pieces, and caramelize for 2 mins, add onions and cauliflower, cook for a minute, add green peas, followed by carrots, sweet corn, bell peppers, red cabbage,and rice. Finish or garnish with chopped scallions.
Serve with baked chicken, and sunny side up egg. Enjoy!
If you liked this video check out the rest of Nanaaba's kitchen channel: nanaabaskitchen
INGREDIENTS
3 cups of rice (jasmine)
3 cups chicken broth (derived from cooking chicken)
1/2 stick of butter
3 tablespoons extra virgin olive oil
1 shallot onion for cooking rice
Marinade:
1 celery stick
1 shallot
2 cloves garlic
Small piece ginger
1 green Serrano chili
1/2 teaspoon dry rosemary
1/2 teaspoon turmeric
1/2 teaspoon thyme
1/2 granulated garlic
1/2 crushed black pepper
1 teaspoon salt
Vegetables:
1/2 medium red onion sliced
1/2 cup cauliflower florets
1/2 cup cup green peas
1/2 cup shredded carrots
1/2 cup sweet corn
1 cup total red, yellow and green bell peppers (chopped
1/2 cup red cabbage medium shreds
2 sprigs of spring onions (chopped)
First, prep marinade for chicken by blending shallot onion, ginger, garlic, celery, Serrano chili, and rosemary. Pour over chicken that have been cleaned thoroughly, and add turmeric, black pepper, thyme, granulated garlic and salt. Stir mixture till combined and allow to marinade at room temperature for 45mins and cook over medium heat for 3 mins.
Separate chicken pieces from broth, bake chicken drums at 450 degrees Fahrenheit for 25 mins till golden brown.
For rice, melt butter and allow to brown which should take about 2 mins over medium heat, add 1 thinly sliced shallot onion, and cook an additional 2 mins till perfectly caramelized, add washed rice, and toast for 5 mins till all moisture is evaporated, and add chicken broth, and stir till combined, place lid and cook over low heat for 10 mins, then stir for bottom of rice to be moved to the top and vice versa, sprinkle 1 tablespoon water over rice, and cover with parchment paper or foil, and lid and allow to cook, an additional 20 minutes, over low heat. Allow rice to cool down with lid off, before fried rice preparation.
For fried rice preparation, heat up 3 tablespoons of extra virgin olive oil in wok over high heat, add chicken thigh pieces, and caramelize for 2 mins, add onions and cauliflower, cook for a minute, add green peas, followed by carrots, sweet corn, bell peppers, red cabbage,and rice. Finish or garnish with chopped scallions.
Serve with baked chicken, and sunny side up egg. Enjoy!
If you liked this video check out the rest of Nanaaba's kitchen channel: nanaabaskitchen
6 سال پیش
در تاریخ 1397/09/05 منتشر شده
است.
125,727
بـار بازدید شده