FRIED RICE. so typical

FRIED RICE. so typical,
it should not even be blogged about on here!
I wanted to keep my blog with recipes of meals that are more rare, more special.

However, the fried rice I made last night came out so pretty, and so good, that I couldn't resist blogging.

I mean.... how can you say 'no' to my bucket-full of fried rice?




















Half-full bucket!





















Zooooomed-in bucket!

Asian Chicken Fried Rice

Ingredients:
- 2 cups rice (uncooked). Cook rice beforehand, let it cool.
- 1 pound chicken breasts, cut into small cubes
- 3 sweet chinese sausages, cooked and cut into small cubes
- 1/2 cup of frozen mixed vegetables
- 4 eggs, beaten
- 1/4 tsp salt
- 1/4 tsp Lawry's Seasoned Salt
- 1/4 tsp black pepper (more or less depending on how much you like black pepper. or none at all!)
- 2-3 tbsp soy sauce (more or less, depending on how salty you want it).
- half small yellow onion, diced.
- seasame oil

Instructions:

1. Add sesame oil to skillet, and pour in eggs when the oil is hot.
2. Scramble the eggs and add in the salt.
3. When the eggs are scrambled, scoop them out of the skillet and set aside.
4. Add sesame oil to the skillet once again, and pour in onions when the oil is hot.
5. Saute onions until golden, then add in cubed chicken breast.
6. Saute and turn the chicken+onions until the chicken is no longer pink. Add in seasoned salt and turn some more.
7. Scoop out chicken+onions and set aside.
8. Pour cold rice into the skillet. Constantly turn the rice until the rice is thoroughly heated.
9. Add the scrambled eggs, chicken+onions, chinese sausages, and frozen vegetables into the rice.
10. Turn the rice until all the ingredients are thoroughly heated/cooked. Then add in the soy sauce.
11. Turn the rice mixture until the soy sauce is distributed evently. The rice should be a uniform light brown color (refer to my fried rice images above).
12. Taste test the fried rice. If it is the way you like it, then it's done!


*note* I did not do it for my dish, because I did not have any, but adding chopped green onions into the rice adds more flavor and fragrance into your fried rice.

My Roasted Chicken

sorry my dear blog.
but the lack of comments on this blog has made me less motivated to blog on the daily basis.

And now the recipe for my roasted chicken is one week old.
I hope I remembered the proportions correctly in my head.
forgive me my poor poor blog = /

Roasted Chicken:

Ingredients:
- 1.5 tbsp salt
- 1/2 tbsp garlic salt
- 1/2 tsp Lawry's seasoned salt
- 4 gloves of garlic, smashed/minced.
- 1 tsp basil
- 1/2 tsp any other herb of your choice
- 1/8 tsp black pepper
- 1/8 tsp red pepper flakes
- medium whole frying chicken - washed, gutted, buttcheek-fat trimmed off.
- 1 tbsp butter
- 3 gloves of garlic, whole

Preparation:
1) Wash out chicken, remove giblets
2) de-fat butt cheeks
3) Wrap chicken in paper towels, place in tightly sealed bag.
4) Let chicken dry overnight in refrigerator.
5) Next day, remove chicken from refrigerator.
6) Combine first 8 ingredients in a bowl
7) Rub the mixture all over the chicken.
8) Feel out the chicken, make sure you get the mixture all over and under every inch of skin and under every crevice. Rub mixture inside the cavity of the chicken also. Then stuff whole garlic cloves up her butt.
9) Let chicken marinate overnight, or for 1 day, or for 2 days... etc. The longer you wait, the more tasty it is. In my case, I actually forgot about the chicken, so the chicken marinated for a good 5 days or so.
10) When you are ready to bake the chicken, take out a baking pan, and line it with foil.
11) Preheat oven to 325 degrees F.
12) Place butter in baking pan, and let butter slowly melt in baking pan in the oven, when the oven is preheating.
13) When butter is melted, place the chicken in the baking pan, breast side up.
14) Roast chicken breast-side up for 1 hour.
15) After the 1 hour mark, turn the chicken over, and roast the chickn back-side up for another hour.
16) After that hour is up, take chicken out, cut a hole into the thickest part of the chicken. Juices should run clear. If not, then put chicken back in the over for another 5 - 10 minutes.

Enjoy!
Serve with rice and lemon slices.


Here is a picture of the finished product!



















The chicken was perfect: crispy skin, juicy & moist, and the meat just fell right off the bones.
You can see my fork and knife, ready to dig in!

I like Asian food. It must be because I'm Asian...

I love Asian food, and any type of food that has Asian influence.. mmm. and everything goes
oh-so-good with steamed white rice.









I made this 2 days ago, and I should post it up before I forget!

Asian-ey Chicken: MmMm (excuse my cheesey titles)

Ingredients:
- 6 pieces of chicken thighs (or your choice of chicken meat). (this is equivalent to 2 lbs. of meat I think...)
- 4-5 tbsp. Oyster Sauce
- 3 tbsp. Soy Sauce
- 1/2 tsp. Ground Cinnamon
- 1 tbsp. Brown Sugar
- 1 tsp. Fresh Grated Ginger (may use 1/2 tsp. Ginger Power as substitute)
- 1 tbsp. Coarsely Chopped Garlic

What You Should Do to Prepare:
1. Defrost, wash, de-bone, de-fat your chicken thighs
2. Wrap chicken meat in paper towels and dry over night in a refrigerator . If you are pressed for time, then pat the chicken dry with paper towels. Get out that annoying excess water from cluck-cluck's bath.
3. To make the marinade, combine the remainder of the ingredients in a separate bowl.
4. Remove dried chicken from paper towels.
5. Pour marinade over chicken meat, and mix mix mix...
6. Wrap marinated chicken in saran wrap or a plastic bag. Or use a tupperware instead. Whichever is most convenient. Throw chicken in the refrigerator.
7. I recommend letting the chicken sit in the marinade for 1-2 days in the refrigerator (turning the meat occasionally).
However, I know most people don't have the time to sit and wait, so any amount of time will do: 15 minutes, 2 hours, 2 days; anything is better than nothing. The longer you wait, the tastier the meat.
Of course don't wait too long, or you'll find more than just chicken and marinade in your recipe!

Cooking Instructions:
I prefer cooking this dish on the George Foreman grill, because the fat-drip option makes me feel less guilty about consuming dark meat.

On George Foreman (or any type of grill):
1. Heat up Grill
2. Place chicken on grill.
3. Let chicken grill on one side for about 4 minutes, or when chicken starts getting light grill marks.
4. Turn the chicken over and grill the other side for another 4 minutes (or until desired grill marks =P)
5. Take chicken off grill. Cut it open, if it's still pink, then throw it back on the grill for another minute!

On the stove top:
1. Turn stove on high
2. Heat up 1 tbsp veggie or olive oil on a skillet
3. When oil is thoroughly heated (you'll see little bubbles in the oil), place chicken meat in the skillet.
4. Cover skillet with lid.
5. Let chicken cook on one side, for about 5 minutes, or when chicken starts turning golden.
6. Turn chicken over.
7. Reduce heat to medium and remove the lid.
8. Cook for another 5-6 minutes, or when chicken is of desired brown-ness.
9.Take chicken off the skillet. Cut it open, if it's still pink, then throw it back on the skillet for another minute!

In the oven:
1. Preheat over to 325 deg F.
2. Place chicken meat flat in the pan, and pop into oven.
3. Let chicken bake for about 25-30 minutes, turning the chicken midway.
4. Take chicken out of the oven. Cut it open, if it's still pink, then throw it back in the oven for another 5 minutes!


-recipe created by Jennifer Lin-


Don't forget to consume 5 fruits and veggies a day peoples!