Tag: Chicken
House Special Fried Rice
House Special Fried Rice
On a Chinese American menu, house special fried rice is the king of all fried rice. It has all the proteins: eggs, beef, pork, chicken, and shrimp; with an assortment of vegetables. It happens to be very simple to make and a great way to use up leftover rice. Other options you can use for red meats are char siu bbq pork, ham, spam, and Chinese dried sausage.
Ingredients
- vegetable oil
- 3 large eggs beaten
- 1/4 lb beef or pork thinly sliced
- 1 leftover roast chicken thinly sliced
- 1/4 lb small shrimp peeled and deveined
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup frozen peas and carrots thawed
- 1 cup bean sprouts
- 3 cups day old white rice clumps broken up
- 2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp white pepper
- 4 green onions chopped
Instructions
- Mix together the soy sauce, sugar, sesame oil, and white pepper. Set aside.
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Pour in the eggs. Let set for 30 seconds.
- Scramble up the eggs and place in a large bowl.
- Place the beef or pork in the sauté pan. Cook for a minute. Place in the bowl.
- Sauté the shrimp for 1 minute. Place in the bowl.
- Add 2 tbsp of cooking oil in the sauté pan. Sauté the onion and garlic for 2 minutes.
- Add in the peas and carrots and the leftover roast chicken. Cook for 1 minute.
- Add in the bean sprouts. Cook for a minute. Place everything in the bowl.
- Add a 2 tbsp of cooking oil to the sauté pan. Fry the rice in a single layer for 2 minutes. Flip over and fry for another minute.
- Pour in the sauce, making sure that all of the rice is evenly coated. Cook for a minute.
- Add all the ingredients from the bowl back into the rice. Cook for 2 minutes. Turn off the heat and stir in the green onions.
Tiniim na Manok (Braised Chicken in Pineapple Gravy)
Tiniim na Manok (Braised Chicken in Pineapple Gravy)
Tiniim, meaning “to absorb”, and Manok meaning “chicken”, is an easy go to meal that requires very minimal prep. Bring all of the braising ingredients to a simmer and braise the whole chicken for an hour. Then you create a pineapple soy gravy with the braising liquid in the same pot. I also created a recipe with all of the leftovers; utilizing the rest of the chicken and gravy. I made a stirfry out of onions, bell peppers, jalapeños, pineapple, and diced chicken. I tossed all of that with gemili pasta and used the leftover gravy as the sauce.
Ingredients
- 4 lb whole chicken
- 4 cups pineapple juice
- 3/4 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup pineapple tidbits
- 2 shallots sliced
- 6 garlic cloves minced
- 2” ginger sliced
- 1 tbsp salt
- 1 tsp black peppercorns
- 1/3 cup water
- 1/3 cup cornstarch
Leftover Pineapple Chicken Pasta
- 3 tbsp vegetable oil
- 1/2 medium white onion diced
- 2 jalapeños thinly sliced
- 1/2 medium red bell pepper diced
- 1/2 medium green bell pepper diced
- 6 green onions chopped
- 1 lb leftover pineapple chicken diced
- 1 cup pineapple tidbits
- 2 cups pineapple gravy
- 1 lb dry pasta (penne, gemili, bowtie) cooked al dente according to package directions
Instructions
- Dissolve the brown sugar in the pineapple juice and soy sauce in a large pot. Bring to a boil.
- Add in the garlic, shallots, ginger, pineapple tidbits, salt, and peppercorns.
- Lower the chicken breast side up into the pot. Place a cover on the pot. Lower the heat to medium low. Simmer for 30 minutes.
- Flip the chicken over. Cover. Simmer for another 30 minutes. Remove the chicken and place on a platter.
- Strain the sauce of the aromatics. Bring to a boil. Simmer for 10 minutes.
- Make a slurry with the cornstarch and water. Whisk it into the sauce. Simmer for a minute or two until thickened.
- Spoon the gravy over the chicken and serve.
Leftover Pineapple Chicken Pasta
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions, bell peppers, jalapeños, and green onions for 5 minutes.
- Stir in the chicken and pineapple. Cook for 3 more minutes.
- Add in the cooked pasta. Sauté for 2 minutes.
- Pour in the leftover pineapple gravy. Simmer for a couple of minutes.
- Let rest for 5 minutes before serving
Nasi Goreng
Nasi Goreng
Nasi goreng is Indonesian-style fried rice. The main flavor component of this dish comes from kecap manis, which is a sweet soy sauce. It is syrupy in consistency and not very salty. As the rice cooks in the kecap manis, it caramelizes. The fried rice is garnished with fried shallots, green onions, and is topped off with a fried egg.
Ingredients
- 6 oz boneless skinless chicken breast or protein of your choice; thinly sliced
Rice
- 2 tbsp shallot oil
- 3 garlic cloves minced
- 1 red chili finely chopped
- 1 small onion chopped
- 3 cups cooked day old rice
- 3 tbsp kecap manis
- 2 tsp shrimp paste
- fried eggs 1 per serving
Garnish
- fried shallots
- green onions chopped
Instructions
- Heat up a 1/4 cup of vegetable oil in a large sauté pan over medium heat. Sauté the shallots until crispy. Drain on paper towel.
- Using 2 tbsp of the shallot oil, sauté the garlic and chilies for a few seconds until aromatic.
- Add in the onion and sauté for 1 minute.
- Add in the chicken. Cook for 5 minutes, stirring in 1 tbsp of kecap manis.
- Stir in the rest of the kecap manis and shrimp paste.
- Stir in the rice; making sure all the grains are evenly coated. Cook for 2 minutes.
