Chinese Rice With Shredded Chicken Sauce Recipe by meemi’s kitchen
Cooking Instructions 1 Chinese rice.(I usually use basmati rice). Wash the rice like 3times and soak for 30mins to 1 hour 30mins. Put the rice in a pot and water at the same level, a little oil or butter. leave the lid open and let boil, reduce heat,close the lid and let it simmer for 12 minutes... you get a nice fluffy basmati rice.. Note:Let your rice cool completely before stir frying or refrigerate or use leftover rice. 2 Heat your pan, wok or pot, put 1 or 2 tbsp oil/ butter, pour the cooled rice and stir fry, keep stirring till it turns a little brown, then put the grated carrot, spring onions and stir. 3 Make a well in the middle of the rice and break an egg or two, scrambled till it’s d I one, mix everything together. Put a little soy sauce and keep stirring for some minutes and it’s done. 4 For the sauce... heat your, put oil/ butter as required, pour in the shredded chicken, one Maggi star, garlic, ginger, little spice and keep stirring.. 5 Cover the lid and let the water from the chicken reduce, and then add in the onions, carrots, pepper, Maggi,Add spices and soy sauce as required and keep stirring. 6 Mix little water with corn flour as required and add to the sauce, cover and let it simmer for 2minutes and it’s done. NB: if you want more sauce, you can add more water. Enjoy😘 1 Chinese rice.(I usually use basmati rice). Wash the rice like 3times and soak for 30mins to 1 hour 30mins. Put the rice in a pot and water at the same level, a little oil or butter. leave the lid open and let boil, reduce heat,close the lid and let it simmer for 12 minutes... you get a nice fluffy basmati rice.. Note:Let your rice cool completely before stir frying or refrigerate or use leftover rice. 1 Chinese rice.(I usually use basmati rice). Wash the rice like 3times and soak for 30mins to 1 hour 30mins. Put the rice in a pot and water at the same level, a little oil or butter. leave the lid open and let boil, reduce heat,close the lid and let it simmer for 12 minutes... you get a nice fluffy basmati rice.. Note:Let your rice cool completely before stir frying or refrigerate or use leftover rice. 2 Heat your pan, wok or pot, put 1 or 2 tbsp oil/ butter, pour the cooled rice and stir fry, keep stirring till it turns a little brown, then put the grated carrot, spring onions and stir. 2 Heat your pan, wok or pot, put 1 or 2 tbsp oil/ butter, pour the cooled rice and stir fry, keep stirring till it turns a little brown, then put the grated carrot, spring onions and stir. 3 Make a well in the middle of the rice and break an egg or two, scrambled till it’s d I one, mix everything together. Put a little soy sauce and keep stirring for some minutes and it’s done. 3 Make a well in the middle of the rice and break an egg or two, scrambled till it’s d I one, mix everything together. Put a little soy sauce and keep stirring for some minutes and it’s done. 4 For the sauce... heat your, put oil/ butter as required, pour in the shredded chicken, one Maggi star, garlic, ginger, little spice and keep stirring.. 4 For the sauce... heat your, put oil/ butter as required, pour in the shredded chicken, one Maggi star, garlic, ginger, little spice and keep stirring.. 5 Cover the lid and let the water from the chicken reduce, and then add in the onions, carrots, pepper, Maggi,Add spices and soy sauce as required and keep stirring. 5 Cover the lid and let the water from the chicken reduce, and then add in the onions, carrots, pepper, Maggi,Add spices and soy sauce as required and keep stirring. 6 Mix little water with corn flour as required and add to the sauce, cover and let it simmer for 2minutes and it’s done. NB: if you want more sauce, you can add more water. Enjoy😘 6 Mix little water with corn flour as required and add to the sauce, cover and let it simmer for 2minutes and it’s done. NB: if you want more sauce, you can add more water. 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