Chicken Fried Rice
The best chicken fried rice I have ever had was from a street food stall in China. Instead of tough, over-cooked chicken, with the fried rice as an afterthought, the dish was cooked fresh from scratch. The cooking time was literally minutes and the result was delicious. I have created a version that comes very close to the original. It is quick and easy and makes a meal in itself. The rice to be fried is cooked beforehand.
Put the rice into a large bowl and wash it in several changes of water until the water becomes clear. Drain and put it into a heavy pan with 600ml of water and bring it to the boil. Continue boiling until most of the surface liquid has evaporated. The surface of the rice should have lots of small indentations. Then cover with a lid, turn the heat as low as possible, and let the rice cook undisturbed for 15 minutes.
Allow the cooked rice to cool thoroughly by spreading it on a baking sheet. When it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe. Cook the fresh peas in a pan of boiling water for about five minutes, then drain them in a colander. If they are frozen, simply thaw them.
Heat a wok or a large frying-pan over a high heat until it is hot. Add 1½ tablespoons of the oil, and when it is very hot and slightly smoking, add the shallots, garlic, ginger and white spring onions and stir-fry for one minute. Then add the chicken, two teaspoons of salt and half a teaspoon of black pepper and continue to stir-fry for three minutes. Remove from the heat and put the contents of the pan into a bowl. Wipe the pan clean.
Combine the eggs, sesame oil and a pinch of salt in a small bowl and set aside. Reheat the wok or pan over a high heat until it is hot. Add the remaining oil, and when it is very hot and slightly smoking, turn the heat to moderate and add the eggs. Stir-fry the eggs for two minutes, then add the cooked rice and stir-fry it for three minutes, mixing well. Add the peas, cooked chicken, chilli bean sauce and shrimp paste and continue to stir-fry for five minutes over a high heat. Add the green spring onion tops and stir-fry for a further two minutes, then serve at once with some smoked Duck and vegetables not forgetting your SmartFood Shito with bait of flavour in your food.
400ml long-grain white rice
100g fresh or frozen peas
3 tbsp groundnut or vegetable oil
3 tbsp finely chopped shallots
2 tbsp finely chopped garlic
1 tbsp finely chopped fresh ginger
3 tbsp finely chopped spring onions, white part only
225g boneless, skinless chicken thighs,coarsely chopped
4 eggs, beaten
2 tsp sesame oil
1 tbsp chilli bean sauce or paste
2 tsp shrimp paste or sauce
3 tbsp finely chopped green spring onion tops
Soaking the gammon in water to remove saltiness is generally a thing of the past but check with your butcher or look at pack instructions to be sure.
To start, weigh your meat to calculate cooking times. Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you may wish eg cinnamon, bay, peppercorns, coriander seeds and onion. Cook for 30 mins per 450g/1lb, periodically skimming and discarding any white froth that comes to the surface.
Drain, reserving the stock if you like, leave to cool a little. Remove the top layer of skin, leaving a thin layer of fat around the meat. Score the fat, then brush with the glaze of your choice – a mixture of maple syrup and coarse-grain mustard is good. You can stud the fat with cloves too.
Place in a foil-lined roasting tin and bake at 220C/fan 200C for 20-30 mins (based on a 5kg ham) or until the glaze is golden.” Then serve with SmartFoods chilli sauce for you to experience the real taste flavour of your food. This could also be serve with your choice of any vegetables.
2-4kg/4lb 8oz-9lb unsmoked boneless gammon joint, tied
2 onions, halved
2 carrots, unpeeled, cut into 5cm/2in pieces
2 celery stalks, cut into 5cm/2in pieces
4 bay leaves
12 black peppercorns
1 small handful of cloves