Skip to main content

Popular Chinese cuisine - "Yangzhou Fried Rice"



Hello readers,
      Today I'm going to share with you a versatile dish called "Yangzhou fried rice". Before giving you the recipe would like to share a small story related to this dish. This is one of the Sanghai's most popular dish. 'Yangzhou Fried rice' is the well known dish of the city of 'Yangzhou', invented by Qing chinan's 'Yi Bingshou'(1754-1815).

Ingredients:

1. Peanut oil-1 tbs.
2. Canola oil-1/3 cup.
3. Sesame oil-1 tbs.
4. Ketchup-2 tbs.
5. Sriracha chili sauce-1 tbs.
6. Eggs-3 lightly beaten with salt.
7. Cooked chicken thigh-1/4 cup.
8. Pork-50 gm cooked 1/4 inch dice.(optional)
9. Small raw prawns-1/4 cup.
10. Fresh shiitake mushroom- 3 to 4 stemmed in 2 cup of hot water, diced into 1/2 cm pieces.
11. Peas-1 cup.
12. Carrot-1 medium size(cut in 1/4 inch size).
13. Bamboo shoot- 1/4 cup cut into 1/2 cm.
13.** Jasmine Rice-3 cups (Day old cooked rice in chicken stock).
14. Light soy sauce- 1 tbs.

** Jasmine rice is best for the dish but other short grain rice also can be used.

Spices:

1. Spring onions- cut into 1/2 cm slices.(1 cup).
2. Garlic minced-1/4 cup.
3. Ginger-1 tbs (grated).
4.  Sea salt-1 tbs.
5. Grounded white pepper-1 tsp.


Preparation:

Step 1:- Heat a wok over high heat, add canola oil, Fry half portion of spring onion, add garlic mince, ginger & cook for about 30 seconds. Then add shiitake mushroom, carrot, bamboo shoots and fry for a minute. Now add cooked chicken thigh, pork, prawns, sesame oil and a little salt. Toss them until vegetables are soften and prawns just barely cooked. Remove from the wok and set side.

Step 2:- Return the wok to the heat and add peanut oil. Add eggs and stir vigorously to break apart. When the egg nearly set add ketchup, sirancha chili sauce, light soya sauce, rice and white pepper; toss well to coat the rice. Season generously with salt. Return the fried ingredients back to the wok and mix well.

Step 3:- Garnish with remaining spring onion and serve hot.


Comments

Last week's top

Royal delicacy of India "Laal Maas"

  image credit Hello readers,      Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan! Ingredients:- 1. Mutton- 1 kg( with bone cut into 1 inch pieces). 2. Yogurt- 1 cup. 3. Ghee( clarified butter)- As required. 4. Charcoal- 4 pieces.  Whole spices:- 1. Kashmiri red chilies- 20 (whole). 2. Cumin seeds- 2 ...

Sarson Ka Saag

  Dear Friends,  Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag. Ingredients:- Mustard leaves- 400g. Spinach- 100g. Radish leaves- 100g. Chenopodium(bathua)leaves-100g. Turnip- 1/2cup. Fenugreek leaves- 1cup(chopped). Spices:- Onions- 2medium(roughly chopped).+ 2medium(finely chopped). Tomatoes-3medium(chopped). Ginger- 2inch(chopped). Green chilies- 3(chopped). Garlic- 8cloves(chopped). Red chili powder- 1/2 tsp. Asafoetida- 1/4tsp. Cumin seeds-1/2tsp. Turmeric powder-1/2tsp. Maize flour- 2tbsp. Salt-To taste. Ghee(clarified butter)- 2 tbsp. Preparation Method:- Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside. S...

Indian Naan Bread Recipe

  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...