Recipes for Chinese Chicken & Rice

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Chinese chicken and rice is a very popular dish all over the world. Find out about a few key recipes for Chinese chicken and rice with help from a resident chef in this free video clip.

Part of the Video Series: Different Tastes & Recipes
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Hi, this is Doreen Fang The Las Vegas Morning Blend's chef resident, and today I'm going to be making a traditional Chinese chicken dish with rice. Today's ingredients are chicken thighs that have been diced, picked cucumbers also diced, green onions, Aloha soy sauce, ground ginger, salt, pepper, granulated garlic saki, sugar, and cornstarch. Alright my Chinese chicken is actually a traditional dish that my mom used to make and it's actually called pickled cucumber with chicken and in Chinese you would say Jan Gua Chi Ting. Jan Gua means that pickled cucumbers, okay which is, this is what it looks like. It comes in a six ounce can. You're going to dice it up but it comes like long pieces and this is something that we actually used to eat with porridge which is also called Juk in Chinese and the Chi Ting part means chicken but little diced pieces, okay? Alright so I've got three thighs already diced up nice and small. Now I'm going to add a quarter teaspoon of granulated garlic. I've got some sugar, one tablespoon. I also have about a quarter of a teaspoon of black pepper and an eight of a teaspoon of ground ginger, just put a little bit in there and last some cornstarch, I do about one tablespoon. And the reason why I add the cornstarch now is I just want it all to like sit with the marinade which is going to be six tablespoons of Aloha Shoyu and again I love Aloha Shoyu because it's not as salty as regular say Kikkoman soy sauce. Alright and Shoyu means soy sauce. Alright and also I have some saki right here, okay about two tablespoons. You're going to go ahead and just mix it all up and you're gong to let this marinate, just kind of sit in the chicken for like a minimum of an hour because the pieces are so little the flavor is going to be able to go in much much faster. Alright I put about a tablespoon and a half of oil inside, nice and hot, again use vegetable oil or canola oil, anything really light, don't use olive oil because it doesn't go well with Chinese food and I'm going to go ahead and put this in. Now be really careful because the oil is going to be super hot and you don't want to burn yourself so always away from you. Alright I have a lot of sauce in there and the reason being is I like a lot of gravy. Now in the bowl, sometimes there's a little bit of remnants. I always put a little bit of cold water in there because when the gravy starts to set in here, if it seems a little thick I can add a little water and just kind of thin it out. Alright, so you're just going to stir fry this very quickly and of course you want to make sure that the chicken is completely done. Now I love gravy and I can smell it, I can smell the saki, I can smell the soy sauce. Oh I just love all these smells and I know it's going to taste so delicious and just reminds me of my mom. One of my favorite things and when I have my gravy I put it all over my hot steamed white rice and you just mix it all together. We're about halfway through right now and you can see the chicken, cute little pieces of chicken. You can see a nice amount of gravy. You can see how it's kind of thickening up right there and you know what, if it seems a little too thick you can always add a little bit of water to that. But right now we're going to go ahead and add the cucumbers, the diced cucumbers, put that in and the diced cucumbers is going to give it a little bit of saltiness which I love. And see it's a little bit thick so I'm going to add just a touch of water just to thin it out. So let's just you can see how it just looks a little bit smoother. See that, alright. And we're just about done. Once we're done we're going to add our green onions in and I'm using about two stalks of green onions and again I just love green onions because I love the flavor of it and it just puts a little color inside the dish. Alright I think we're all ready. It smells so good. I've got some rice over here that I already made. I personally love short grain rice. It's my favorite. I like it to be a little bit more sticky but normally Chinese people like to have long grain rice which is more fluffy and it's not as sticky. So I'm going to go ahead and let's get a spoon so that I can actually get some gravy, alright and it's still bubbling. But this is one of my all time favorite things and this is my homage to my mother. This is Doreen Fang The Las Vegas Morning Blend's resident chef and I just finished preparing my delicious chicken and rice dish which is called pickled cucumbers and chicken and if you want to say it in Chinese that is Jan Gua Chi Ting. Alright I hope you enjoyed it. Thank you so much and see you next time.

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