Chicken Fried Rice With Clear Onion Soup Food

CHICKEN FRIED RICE

Steps:

• Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper in a small bowl. Set aside.
• Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
• Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok immediately, and set aside.
• Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set aside.
• With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet--which will make frying it difficult.
• Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
• Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
• After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!

CHICKEN FRIED RICE WITH CLEAR ONION SOUP

Steps:

• In medium saucepan combine both broths over high heat
• Chop celery, carrot, onion, and garlic into large pieces and add to broth
• Boil covered for 30 minutes
• Strain soup and serve warm over mushroom slices and top with green onion
• Cut chicken into bite-sized pieces and season with salt and pepper
• Heat 2 tbsp butter in large skillet over medium-high heat
• Add chicken to pan and saute until cooked through, then move it to the side of the pan
• Add 1 tbsp butter and all vegetables to pan, stirring until tender
• Move vegetables to the side with the chicken and add the egg, scrambling until soft
• Stir the eggs into the chicken and vegetables
• Add the cooked rice, stirring to combine
• Drizzle with soy sauce and fry until heated through
• Mix all ingredients together except water
• Add water slowly, a little at a time, until desired consistency
• Serve sauce over rice for added flavor

EASY FRIED RICE

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat and cook rice and garlic, stirring constantly, 2 minutes or until rice is heated through.
• Stir in soup mix blended with water and soy sauce and cook 1 minute. Add peas and carrots and cook 2 minutes or until heated through.
• Make a well in center of rice and quickly stir in eggs until set. Stir eggs into rice and cook until done.

FRIED RICE CHICKEN SOUP

Steps:

• In a 5-quart Dutch oven, combine all ingredients
• Bring mixture to a boil; reduce heat.
• Simmer 15 minutes.
• Top with rice noodles and serve.