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I was so sure that my kids won't like this!!! Imagine my surprise when they licked they plates!
Ingredients:
1 egg white
2 teaspoon cornflour
1/4 teaspoon grated ginger
500 gr chicken breast fillet,cut into strips
3 tablespoon oil
Lemon Sauce:
2 t cornflour
1 1/2 t sugar
2 T lemon juice
3/4 cup chicken stock
2 t soy sauce
1 t dry sherry
Combine the egg white,cornflour,ginger and some salt in a bowl and add the chicken,mixing well.Refrigerate for 30 minutes.
Heat the oil in a wok. Drain the chicken,discard the marinade and stir fry until just cooked but not browned.Remove and keep warm.
To make the lemon sauce,mix the cornflour with 2 tablespoons of water to make a smooth paste.Add to the wok with all the remaining sauce ingredients.Stir and boil for 1 minute.
Add the chicken,stirring to coat with the sauce.Serve with rice.
1 egg white2 teaspoon cornflour
1/4 teaspoon grated ginger
500 gr chicken breast fillet,cut into strips
3 tablespoon oil
Lemon Sauce:
2 t cornflour
1 1/2 t sugar
2 T lemon juice
3/4 cup chicken stock
2 t soy sauce
1 t dry sherry
Combine the egg white,cornflour,ginger and some salt in a bowl and add the chicken,mixing well.Refrigerate for 30 minutes.
Heat the oil in a wok. Drain the chicken,discard the marinade and stir fry until just cooked but not browned.Remove and keep warm.
To make the lemon sauce,mix the cornflour with 2 tablespoons of water to make a smooth paste.Add to the wok with all the remaining sauce ingredients.Stir and boil for 1 minute.
Add the chicken,stirring to coat with the sauce.Serve with rice.
I made this during the ZWT6.It's a base recipe,so you can add other ingredients like:ginger,garlic,carrot,chili pepper.
Ingredients:
2 tablespoons oil (Sesame works best)
1 tablespoon butter 1/4 cup green pepper (chopped)
1/8 cup green onion (chopped)
3 eggs
1/4 cup soy sauce
2 cups white rice (Just a little undercooked)
In a wok or frying pan heat oil and butter until very hot.
Add peppers and chives and cook for about 2 to 3 minutes.
Add eggs and cook like scrambled eggs.
Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
You can also add some black pepper if you like.
After trying various recipes, I found out that this one works for me. I keep a bottle of the vinegar mixture in the refrigerator. It works with white wine vinegar and I had good results with short grain rice as well. Ron Suzuki,at the Cookshop in Vancouver, was the one who got me hooked on making sushi.
Ingredients:
Seasoned vinegar
1 cup rice wine vinegar
1/2 cup superfine sugar
1/4 cup salt
Rice
3 cups japanese rice
3 cups cold water
6 tablespoons of seasoned vinegar
For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved..Allow to cool and store in the refrigerator.
For the rice: Put 3 cups of rice in a large bowl and rinse until the water is clear. Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.. DO not cover the pot yet, though.
Over high heat, bring to a simmer. Once the rice is simmering, cover rice and reduce the heat to medium low.
Cook for 10 minutes without removing the pot lid at all.Turn heat down to the lowest setting and cook for another 10 minutes.
Now, turn off the heat and let the rice sit in the pot ON the stove for 15 minutes.
Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes Max.
Cover rice with a damp towel and allow to cool to room temperature.
This rice is easiest to manipulate while it is room temperature or warmer.
If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi.
Ingredients:
Seasoned vinegar
1 cup rice wine vinegar
1/2 cup superfine sugar
1/4 cup salt
Rice
3 cups japanese rice
3 cups cold water
6 tablespoons of seasoned vinegar
For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved..Allow to cool and store in the refrigerator.
For the rice: Put 3 cups of rice in a large bowl and rinse until the water is clear. Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.. DO not cover the pot yet, though.
Over high heat, bring to a simmer. Once the rice is simmering, cover rice and reduce the heat to medium low.
Cook for 10 minutes without removing the pot lid at all.Turn heat down to the lowest setting and cook for another 10 minutes.
Now, turn off the heat and let the rice sit in the pot ON the stove for 15 minutes.
Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes Max.
Cover rice with a damp towel and allow to cool to room temperature.
This rice is easiest to manipulate while it is room temperature or warmer.
If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi.
Simple and tasty!Sesame oil and soy sauce are good additions to it.
Ingredients:
1 cup cooked rice
1/4 cup scallion
1 egg
salt and pepper
1 teaspoon oil
Heat up oil and fry the scallions.
Add the beaten egg and fry,breaking up the egg.
Add the rice and fry for another minute.
Season and serve.
Ingredients:
1 cup cooked rice
1/4 cup scallion
1 egg
salt and pepper
1 teaspoon oil
Heat up oil and fry the scallions.
Add the beaten egg and fry,breaking up the egg.
Add the rice and fry for another minute.
Season and serve.
by Sarah in New York
Ingredients:
2 tablespoons oil (Sesame works best)
1 tablespoon butter
1/4 cup green pepper (chopped)
1/8 cup green onion (chopped)
3 eggs
1/4 cup soy sauce
2 cups white rice (Just a little undercooked)
In a wok or frying pan heat oil and butter until very hot.
Add peppers and chives and cook for about 2 to 3 minutes.
Add eggs and cook like scrambled eggs.
Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
You can also add some black pepper if you like.
Serve right away or keep warm until serving.
Ingredients:
2 tablespoons oil (Sesame works best)
1 tablespoon butter
1/4 cup green pepper (chopped)
1/8 cup green onion (chopped)
3 eggs
1/4 cup soy sauce
2 cups white rice (Just a little undercooked)
In a wok or frying pan heat oil and butter until very hot.
Add peppers and chives and cook for about 2 to 3 minutes.
Add eggs and cook like scrambled eggs.
Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
You can also add some black pepper if you like.
Serve right away or keep warm until serving.
Nice little soup and it's also so easy to make. It completes a Chinese meal.Mama's Kitchen(hope) is the one I've got the recipe from.
Ingredients:
1 can chicken broth (14 oz)
2 eggs
1 teaspoon cornstarch
salt
1 green onion, chopped
Heat broth in saucepan to boiling. Whisk the eggs well. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
Remove pan from heat once broth is boiling.
GENTLY stir in eggs. The more you stir the smaller the egg 'drops' will be.
Taste. Add salt if desired.Garnish with chopped green onion.
Ingredients:
1 can chicken broth (14 oz)
2 eggs
1 teaspoon cornstarch
salt
1 green onion, chopped
Heat broth in saucepan to boiling. Whisk the eggs well. You can add the cornstarch to help keep the eggs in larger lumps in the soup.
Remove pan from heat once broth is boiling.
GENTLY stir in eggs. The more you stir the smaller the egg 'drops' will be.
Taste. Add salt if desired.Garnish with chopped green onion.
