HOMEMADE CHINESE FOOD(CHICKEN FINGERS AND RICE)
Delicious meal for the whole family. Crunchy and tasty chicken fingers to go with the great tasting rice. Give a try and you won't be disappointed.
Provided by 1028942
Categories White Rice
Time 1h20m
Yield 20-25 Chicken Fingers, 6 serving(s)
Number Of Ingredients 19
Steps:
- Chicken:.
- In a bowl mix the flour, salt, and water.
- In a separate bowl mix the baking soda and vinegar.
- Then pour the baking soda and vinegar in the other bowl and mix while pouring. Do not over mix.
- Slice the chicken in half lengthwise (cut the chicken for about ½ square by 2 inch), and then dry the chicken.
- Now put the chicken in the batter and on the pan and fry in oil.
- Rice:.
- Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
- Boil water, add rice and little salt.
- Cook uncovered on low heat till rice is tender.
- Take care not to overcook the rice. Each grain of rice should be separate.
- When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
- Heat oil in a kadhai / large pan and stir fry all the chopped vegetables. Cook for 3-4 minutes. Take care that vegetables are not overdone, they should be crisp.
- Mix salt and pepper to taste.
- Add the cooked rice and mix well. Now mix the soya sauce to it.
- Cook the chinese fried rice for 2-3 minutes and serve hot.
Nutrition Facts : Calories 378.1, Fat 7.5, SaturatedFat 1.2, Sodium 654.9, Carbohydrate 69.4, Fiber 2.9, Sugar 3.3, Protein 7.4
CHICKEN FINGERS
Almost everyone in my family requests these golden chicken fingers as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss. -Charlotte Baillargeon, Hinsdale, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours. , Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat., In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.
Nutrition Facts : Calories 363 calories, Fat 6g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 882mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 42g protein.
HERBY FISH FINGERS WITH CHINESE-STYLE RICE
This healthy, gluten-free lunch or dinner supplies a balance of carbs and protein, making it perfect for refuelling after exercise
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Cook the rice in a pan of water for 25 mins, adding the peas and beans for the last 6 mins. Drain, then return to the pan and stir in the spring onions, chilli flakes, all but 1 tbsp chopped coriander, the tamari and sesame oil. Cover.
- Meanwhile, heat a large non-stick pan with the rapeseed oil Beat the eggs with the remaining 1 tbsp coriander. Cut the fish into chunky strips, then coat them in the egg and fry in the oil for a couple of mins each side until golden. Remove the fish from the pan and tip in the rice with any remaining egg and stir. Serve in bowls, topped with the fish.
Nutrition Facts : Calories 487 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.14 milligram of sodium
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