Posts Tagged ‘chinese’

Fried rice is popular dish in Asian cuisine especially in Chinese food. It is made with steamed white rice/brown rice, stir fried in wok with some meats, eggs and veggies of your choice. There are many varieties of fried rice, with its own specific list of ingredients.

Fried rice is also the most common food sold in Chinese takeout. You can make fried rice with left over rice and jazz up a quick, easy and satisfying meal anytime. Couple of days ago, I was thinking to make something with the left over Rotisserie chicken which was sitting in my fridge. And this is the first dish came to my mind. Also I had some veggies to add to the rice…so, this dish perfectly fits in my menu and hence I made this for our dinner that night.

This dish hardly takes up anytime to prepare, if you assemble, chop and cut everything in advance.  I didn’t have any left over cold rice, so I have used freshly cooked rice and the outcome was amazingly delicious. When I was done cooking, hubby came out from study room to enquire what I am cooking which is so fragrant and delicious smelling…and yes, he was on perfect timing for DINNER!

Chicken Fried Rice

Chicken Fried Rice

Ingredients

  • 1  1/4 cup basmati rice
  • 1  cup cooked chicken, cut into thin strips
  • 1/4 cup orange bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup frozen green peas, thawed
  • 1 medium-sized carrot, peeled and cut in small pieces
  • 1/4 cup cabbage, thinly sliced
  • 2 garlic cloves, crushed and chopped
  • 4 green(spring) onions, thinly sliced
  • 6-7 florets of broccoli, cut in small florets
  • 1 teaspoon roasted cumin powder
  • pinch of turmeric powder
  • 2 teaspoon olive oil
  • 3 eggs, scrambled
  • 1/4 cup fresh cilantro leaves, chopped
  • salt to taste

For Sauce:

  • 2 teaspoon garlic chili sauce/paste
  • 2  1/2 teaspoon dark soy sauce
  • 2 teaspoon stir fry sauce
  • 1/2 teaspoon sesame oil
  • 3-4 dashes of hot sauce
Chicken Fried Rice

Chicken Fried Rice

Directions:

  • To cook the rice, add water double the amount of rice, bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes. Once done, uncovered the rice and let the rice cool down completely and then fluff it with a fork.
  • Mix everything under sauces and keep it aside.
  • Heat oil over high heat in large frying pan or wok and add the white part of green onions, garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add carrots, peas, broccoli, salt to taste and stir fry these veggies on high heat. Add very little of salt, just to season the veggies.
  • Add turmeric powder, mixed sauces, roasted cumin powder and stir well with the veggies. Throw in the bell pepper, cabbage and cook for 1 minutes or so.
  • Add the cooked rice, chicken meat. Stir well and cook over medium high heat for 3-4 minutes, stirring occasionally.
  • Add scrambled eggs, cilantro leaves, chopped green onions and mix well.
  • Remove from heat, garnish with some thinly sliced onions to serve!
Chicken Fried Rice

Chicken Fried Rice

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Hakka is word referred to a community in china and the term Hakka literally means the ‘guest among us’. The people in this community are famous for their hard work and simplicity. They often migrate from one place to another through out the world. Despite of their frequent migration they are famous for keeping their traditions alive. This is where the name was inspired for this very popular Indo-Chinesse dish.

I love Indo-chinese food. Now some of you guys out there wondering what is this Indo-chinese food. Its like chinese food are prepared in such way that suits indian palate. When I first moved to US and decided one day to order some chinese food. And to my surprise I did not find any familiar dishes on the menu like the top most ‘Hakka noodles’, Gobi Manchurian, Chilli Chicken and so on.

I was bit disappointed at that time as these use to be my favorite food and now I will not get any of these here. So, in order to fulfill my craving I have decided to try some of the dishes at home.

The key behind making this dish is you have cook on high heat without burning the vegetables and over cooking them. Also, preferably all the veggies need to be cut in slices about the same size.

Hakka Noodles

Hakka Noodles

Ingredients:
  • 1 package Chings Hakka egg noodles or any Egg Noodles
  • 2 teaspoon olive oil
  • 2 garlic cloves, thinly sliced
  • 2 inch ginger, thinly sliced
  • 1 large carrots, cut in Julienne
  • 1 cup cabbage, thinly sliced
  • 7-8 button mushrooms, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 white pepper powder
  • 1/2 teaspoon hot sauce
  • 1 teaspoon red chilli sauce
  • 2 tablespoon dark soy sauce
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 cup green onions, chopped
Method:
  • To start with, cook noodles as per package instructions. Once done keep it in cold water till you needed.
  • Meanwhile, heat oil in a large skillet and add ginger, garlic, onions and cook until onions are slightly translucent.
  • Add carrots, cabbage, green bell pepper and mushrooms to the pan and cook the veggies al dente over high heat.
  • Mix dark soy sauce, white pepper powder, red chilli sauce, white vinegar and worcestershire sauce in one bowl. Pour the sauce mixture on the vegetable and stir well so that it coat all the veggies. Add salt if needed.
  • Drain and add boiled noodles to the pan and toss gently.
  • Add sesame oil on top and sprinkle with green onions and serve hot. Enjoy!
Hakka Noodles

Hakka Noodles

Udon noodles in Veggies

Posted: August 25, 2010 by incidentalcooksuman in Noodles
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Udon noodles in Veggies

I like to make easy breezy dinner on the weekends. I got an idea of this dinner from Wegmans pamphlet, So I looked in on the site and got the recipe which I have modified according to our taste and liking. This is non-vegetarian version of the noodles but if you are vegetarian you can also try out this recipe with mushrooms and I can guarantee you that you will not be disappointed.

Udon noodles in Veggies

Udon noodles in Veggies

Ingredients:

  • 2 chicken breast, cut in long strips
  • 2 tablespoon olive oil
  • 1/2 white onion, sliced
  • 2 garlic cloves, crushed
  • 1 portabla mushroom, gills removed, sliced
  • 1 green bell pepper, sliced
  • 1 cup sweet snap peas
  • 1 1/2 tablespoon oyster sauce
  • 1/2 teaspoon freshly grounded black pepper
  • 1 teaspoon red chilli flakes
  • 2 teaspoon kikkoman soya sauce
  • salt to taste
  • 1/2 cup chopped green onions
  • 2 servings of Udon Noodles(Japanese wheat noodles), cook as per the direction on package.

Preparation:

  • Heat oil in a pan over medium high heat and add the chicken pieces and cook until they are golden brown. Once done keep it aside.
  • Meanwhile, heat oil in another  pan over medium high heat, add onions followed by garlic and red chilli flakes.
  • Add the veggies and cook for 3-4 minutes or until the veggies are tender.
  • Add the sauces , cooked chicken pieces, salt to taste, freshly grounded black pepper and mix everything well.
  • Toss in the cooked noodles and garnish with chopped spring onions and serve.
Udon noodles in Veggies

Udon noodles in Veggies

 

Chilli Chicken

Posted: June 8, 2010 by incidentalcooksuman in Indian Food
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Chilli Chicken 

Chili chicken is very popular side dish served in restaurant and take outs in India with noodles or cooked white rice. 

On the weekend I got some skinless, boneless chicken thigh pieces and it was just sitting in the fridge, when I saw the date of consumption I thought of make something with this and immediately in my mind I thought of this spicy, yummy chili chicken. 

Chilli Chicken

Chili Chicken

Ingredients: 

  • 1 lb Chicken thigh pieces
  • 1 1/2 tablespoon all-purpose flour
  • 1 medium white onion
  • 1 green bell pepper, cut in chunks
  • 1/2 cup crushed tomatoes
  • 4 garlic cloves
  • 1 teaspoon grated ginger
  • 2-3 green chillies
  • 1 teaspoon red chilli flakes
  • 1 teaspoon soya sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon corn starch
  • salt to taste
  • oil for deep-frying

Preparation: 

  • Cut the chicken thigh pieces into small bite size pieces and marinade it with 1 1/2 tablespoon of all-purpose flour, salt, 1/2 teaspoon freshly ground black pepper for about 10-15 minutes.
  • Meanwhile, chop one half of an onion and dice the other half it into big chunks and keep it aside.
  • Heat oil for deep-frying the chicken, once the oil is heated enough, slowly add the chicken in batches and deep-frying until golden brown. Drain the excess oil from it.
  • Heat 2 tablespoon of oil in a pan over medium high heat, add ginger and chopped garlic followed by chopped onion, diced onion chunks, red chilli flakes and cook for 2-3 minutes.
  • Add crushed tomatoes, diced green bell pepper chunks and cook for 2-3 more minutes.
  • Add soya sauce, Worcestershire sauce, 1/2 teaspoon black pepper, water( around 1 1/2 to 2 cups) for consistency. Check the taste of the sauce and accordingly add some salt to it.
  • Mix corn starch with 1/3 cup of water and slowly with one spoon at a time add it to the sauce. Stir well after adding one spoon and check the consistency, if you need more thick sauce you may add more corn starch. I have added around 2 spoons of it.
  • Now add the fried chicken pieces to the sauce and mix altogether. Cook for 2-3 more minutes .
  • Sprinkle  chopped green chillies on top and Serve hot with rice or noodles.

Vegetable Manchurian

Posted: May 19, 2010 by incidentalcooksuman in Indian Food
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Vegetable Manchurian 

We use to have Manchurian in India whenever we got Chinese takeout food. The Chinese food that you get in Indian restaurants are adapted to Indian taste and sentiments. So you can see a vegetarian dish like Gobi Manchurian. 

I got this recipe from my sister-in-law who is a great cook. 

Manchurian

Manchurian

 

INGREDIENTS: 

For Manchurian/Pakora’s: 

  • 2 cups grated cabbage
  • 1/4 cup grated carrots
  • 2 green chillies, finely chopped
  • 1 tablespoon corn starch
  • 1/4 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • Oil for deep-frying
  • salt to taste

For the sauce: 

  • 1 green bell pepper, sliced
  • 1/2  carrot, cut in Julienne
  • 1/2 cup spring onions
  • 1 small white onion, chopped
  • 2 garlic cloves, crushed
  • 1/3 cup cabbage, cut in long strips
  • 1 teaspoon hot sauce
  • 2 tablespoon Worcestershire sauce
  • 3 tablespoon tomato sauce/ketchup
  • 1 teaspoon corn flour

PREPARATION: 

For Making Pakora’s 

  • Mix together grated cabbage and carrots in a bowl with green chillies, black pepper and salt to taste.
  • Add corn starch and all-purpose flour to the veggie mixture and mix well. You do not need to add water coz cabbage will release moisture so combine it with the flour to make batter for pakora’s.
  • Heat oil in a deep skillet over high heat. Make small balls using your hands and fry them until golden brown and crispy from outside and cooked throughly inside.
  • Repeat to complete the mixture and keep it aside.

For Sauce: 

  • Heat oil in a separate pan over medium heat, add chopped onions followed by garlic and cook for 2-3 minutes.
  • Add green bell pepper, carrots, scallions, cabbage and cook for 2-3 minutes more.
  • Add Worcestershire sauce, hot sauce and tomato sauce with some water to increase the consistency of the sauce.
  • In a small bowl mix together corn starch with 1 tablespoon of water and pour it in the sauce to thicken the gravy.
  • At this point of water, taste the sauce and add salt if needed coz Worcestershire sauce is salty so you may not need to add salt.
  • Now add the pakora’s to the sauce, stir well and cook for 3-4 minutes more.
  • Sprinkle chopped spring onions on top and enjoy.