Chinese Style Soupy Rice Bowl

Chinese Style Soupy Rice Bowl 

Bored of making the same Chinese fried rice with Manchurian gravy at home? Well, you just need to be a tad bit creative like me. So this is what I tried instead of that. I cooked up one pot Chinese style soupy style pot rice. It was spicy with Asian flavors, goodness of veggies and added egg for protein. You can add chicken instead or even paneer if you prefer to be vegetarian.

The Sauces mixture is made with just soy sauce, Oyster Sauce, shezwan sauce, lime juice and pepper. You can add the sauces you have in your refrigerator. This makes a  perfect winter dish, it was soupy, saucy, tangy and so much more.

 

HOW I MAKE CHINESE STYLE SOUPY RICE

To get this simple recipe right you have to remember a few things.

A) SEPARATELY COOK THE RICE- Par cook the rice and then cook together when needed in recipe

B) SEPARATE VEGETABLES FROM LEAFY GREENS- In this recipe you can add any type’s of veggies available in the house. You need to cook veggies like carrots, beans, capsicum/bell peppers, broccoli, cauliflower and corn a little more than cabbage and green leaves. The purpose of this so we can add the stems to cook with the rice, then just wilt the leafy part using residual heat while the rice is resting.

Ingredients

2 tbsp oil

2 garlic cloves, minced

1 piece grated ginger

1 finely chopped onion

1 ½ cup assorted chopped vegetables( carrot, bell peppers, baby corn, zucchini,  broccoli)

1 ½ cup Rice

1 Maggi seasoning powder packet

1 cup chicken/vegetable stock

2 chopped green chillies

2 eggs

Salt and pepper to taste

Spring onion greens for garnish

Sauces
2 tbsp soya sauce

1 tsp oyster sauce

1 tsp Shezwan sauce

1 tsp lime juice 

 

Method

1. Mix all the sauces together,to make a marinade and keep aside  

2. Wash, clean and cut all the vegetables into small cubes or long pieces. 

3. Beat two eggs, add salt and make an omelet. Once cool cut the omelet into small strips and keep aside.

4. Par cook the rice in water and add maggi seasoning powder to this. 

5.  Now heat 1 tbsp oil in a pot/kadai. Let the oil heat,  add onion, garlic, ginger and cook for two minutes. 

6. Add the vegetables, sauté the vegetables for two minutes on high flame.

7. Add the Chinese sauce marinade  and a cup of stock. Bring to a boil.

8. Now add the par cooked rice and mix well. Cook till the liquid is absorbed and rice is cooked.

9. Add the omelet to this. See that the dish is not too dry. If it is dry add stock to make it soupy.

10. Add the spring onion greens, and salt to taste. Now serve this Chinese style soupy Rice bowl with pride but serve it piping hot. 

 

NOTES

You can make it an all Veg Pot Rice. Add cubes of Tofu or cottage cheese instead.

Also add other Asian Greens - like pak choy, bok choi etc. Cut per recipe but scatter across top rice when its cooked.

 

Healthy Orange/Tangerine Chicken Recipe

Hello friends,

Oranges are in season and oranges are the main ingredients of this dish today. Those big juicy sweet tangerines made me want to create a recipe with them. I have heard of Orange chicken and tasted it too. In a restaurant in Bangkok, however it was deep fried and served with rice on the side. I didn't want to deep fry and use excess oil so make a wok style stir fry orange chicken today.

This quick dish gets its flavor from fresh Orange and tangerine juice and rind of the peel.  To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator.

Ingredients

250 gms boneless chicken
1 1/2 cup fresh tangerine or orange juice
1 tbsp Soy sauce
1 tbsp honey
1 tsp ginger garlic paste
1/2 tsp red chilli flakes
1 teaspoon dark sesame oil ( or regular oil )
1 tablespoon freshly grated orange zest
2 tangerines, seeded and thinly sliced
1/2 cup chopped fresh broccoli
A pinch of salt
Sesame seeds for garnish

Method

1. In a medium bowl whisk together tangerine juice, soy sauce, honey, sesame oil, garlic ginger paste, chilli flakes and orange zest.

2. Wash and clean the chicken. Now cube the chicken in small pieces.

3.  Place chicken in a large zip-top plastic bag. Add half of the tangerine marinade; seal and toss gently to coat. You can also prepare this marinade in a mixing bowl.

4.  Refrigerate for minimum 2 hours. Cover if you have done in a bowl.

5.  Now heat a wok and transfer the chicken mixture to it. Add the remaining tangerine/orange marinate.

6. Let it broil on slow till juices evaporate and chicken gets coated with an orange glaze.

7. Add a pinch of salt or as required to taste. Tip in the broccoli and saute for two minutes.

8. Garnish with sliced segments of oranges. You can grill then too, slightly for 30 seconds.

9. Now garnish with orange zest, finely chopped spring onion greens and sesame seeds.

10. Arrange orange slices and pieces around chicken.

11.  Serve it like a starter or with sticky jasmine rice.