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MONDAY, 26 DECEMBER 2016

Any leftovers...?

 

Hope you had a wonderful Christmas Day and not feeling too delicate from all the festivities!  The best thing about Boxing Day is… leftovers!!  Have you got some turkey?  Dry roasted peanuts? Sherry?  I’ve got just the dish.  My Grandmother’s famous fried rice.  Originally made with chicken, just substitute for the cooked turkey and toss in the Lotus Wok with the sherry, 5-spice powder, peanuts and jasmine rice. It’s super easy to make and is a refreshing change from all the roast dinners!  

 

The full orginial recipe is in Chinese Food Made Easy or right here.  Just make sure the turkey is cooked through thoroughly before serving.

 

Happy Wokking Day!

 

Love, Ching x

 

 

Grandmother’s chicken fried rice

 

Serves 4

 

Ingredients

 

2tbsp groundnut oil

1tbsp freshly grated root ginger

3 shallots, finely chopped

3 dried Chinese mushrooms, pre-soaked in hot water for 20 mins, drained and finely chopped

225g/8oz skinless chicken breast fillets, finely diced

1tbsp Shaohsing rice wine or dry sherry

1tsp five-spice powder

1tbsp dark soy sauce

50g/2oz dry-roasted peanuts

300g/11oz cooked jasmine rice or glutinous rice

3-4tbsp light soy sauce

1-2tbsp toasted sesame oil

Ground white pepper

1 spring onion, finely chopped

 

Method

 

1. Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.

 

2. Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.

 

3. Add the peanuts and then the rice, mix well and stir-fry for 1 min.

 

4. Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.






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