Posts in : Ingredients ketchup

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  Asian Chicken and Rice

  
  
  • Posted by elimam
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  Asian Chicken and Rice
  

  

  Course

  rice

  Cuisine

  Chinese

  Prep Time

  15 minutes

  Cook Time

  45 minutes

  Servings

  servings

  
  Ingredients

  • 1/3 cup warm water
  • 1/4 cup packed brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 4 cloves garlic , minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Chinese five-spice powder
  • 1 teaspoon grated orange peel
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 1/2 pounds skinless, boneless chicken breast halves cubed
  • 2 cups water
  • 1 cup uncooked white rice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • chopped green onions for garnish

  Course rice Cuisine Chinese Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 1/3 cup warm water 1/4 cup packed brown sugar 2 tablespoons orange juice 2 tablespoons soy sauce 2 tablespoons ketchup 1 tablespoon white vinegar 4 cloves garlic , minced 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon Chinese five-spice powder 1 teaspoon grated orange peel 2 tablespoons Extra Virgin Olive Oil 1 1/2 pounds skinless, boneless chicken breast halves cubed 2 cups water 1 cup uncooked white rice 2 teaspoons cornstarch 2 tablespoons cold water chopped green onions for garnish

  
  Instructions

  1. In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
     

  2. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
     

  3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
     

  4. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

  
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• 

  Omurice

  
  
  • Posted by elimam
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  Omurice

  

  Course

  ご飯

  Cuisine

  Japanese

  Prep Time

  35 minutes

  Servings

  Ingredients

  • 3 eggs L size
  • 1/4 cup Heavy Cream
  • 1/4 teaspoon salt
  • 3 teaspoons Extra Virgin Olive Oil
  • 1/2 onion diced
  • 1/3 carrot peeled
  • 160g garlic minced
  • cooked Chiken
  • 260g cooked rice
  • 3 tablespoons ketchup

  Course ご飯 Cuisine Japanese Prep Time 35 minutes Servings Ingredients 3 eggs L size 1/4 cup Heavy Cream 1/4 teaspoon salt 3 teaspoons Extra Virgin Olive Oil 1/2 onion diced 1/3 carrot peeled 160g garlic minced cooked Chiken 260g cooked rice 3 tablespoons ketchup

  Instructions

  1. Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.
  2. Add the LovOlio Extra Virgin Olive oil to a nonstick frying pan, then add the onions, carrots and garlic.
  3. Sauté over medium heat until the carrots are tender. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up.
  4. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.
  5. Add the ketchup and stir-fry until everything is well combined.
  6. Taste the rice and season with salt and pepper to taste. Mound the rice on a plate, then put the pan back on the heat.
  7. Pour the egg mixture into the pan. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low. The eggs are done when they aren't runny anymore, but the top surface still appears wet.
  8. If you use a glass lid, the egg should be done when the glass is hot to the touch. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.

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