Mushroom Chicken Rice Recipe

Mushroom chicken rice is one of the Chinese most famous dish, but when cooked in this manner, will produce a fantastic one that you’ll eat them up at one sitting!

Prep time: 10 minutes
Cook time: 35 minutes

Utensils:
Clay-pot, bowls, serving plate.

Serves 2

Ingredients:
1 chicken leg, boneless, chop into small sections, about 1-2-inches length
10 oz./ 300 g rice
1 raw egg, beaten
2-3 mushrooms, remove stems, thinly shredded
3-5 stalks spinach
5 slices fresh ginger
4 garlic cloves, sliced
3-4 hot red peppers
5 tbsps. vegetable oil

Seasoning:
2 tbsps. sugar
4 tbsps. light soy sauce
4 tbsps. Chinese rice wine, or dry sherry

Marinade:
1 tsp. sugar
1 tbsp. light soy sauce
1 tbsp. ground black pepper
1 tbsp. five-spice powder
1 tbsp. minced garlic cloves
3 tbsps. sesame oil
1 tbsp. Chinese rice wine, or dry sherry

Directions:
1. Gently combine the chopped chicken leg with the marinade in a bowl, mix well and let them marinate for about 1 hour.

2. Rinse spinach well before cooking, then blanch them in boiling water until the colour turns jade green, which will take about 15 seconds, then transfer them to a bowl of cold water to stop the cooking.

3. Soften the shredded mushrooms by soaking in warm water for about 20 minutes, then drain well and squeeze out excess water. In a bowl, gently combine them with 2-3 tbsps. seasoning A.

4. Preheat a wok over high heat for 1 minute before adding 2 tbsps. vegetable oil, heat until hot, then saute 5 slices ginger briefly over moderate heat, add sliced garlic cloves and pepper, stir fry until aromatic, about 20 seconds.
5. Put the marinated chicken leg back into the wok in question, pan fry bothsides for 1-2 minutes until golden brown, then add the remaining seasoning A and stir, bring to a boil.

6. Rinse the rice well, then place into a clay-pot, add 6-10 oz. water and 1 tbsp. vegetable oil, stir to mix well. Cook them over high heat with the lid off, stirring occasionally to prevent sticking.

7. Put on the lid and reduce heat to low when the water reduced about half, continue to cook for another 15-20 minutes, or until the rice turns out dry.
8. Add the chicken legs and mushrooms into the clay-pot, cover and cook over low heat for another 10 minutes.

9. Put the beaten egg and spinach into the pot, cover and keep cooking for another 5 minutes.

10. When cooked, serve hot.

Nutritional information:
Servings per recipe: 2
Amount per serving:

Protein: 31.75 g
Total fat: 7.25 g
Carbohydrate: 120 g
Calories: 673 kcal

Vegetable Rice Pancake Recipe

Pan-fried vegetable rice pancake recipe – Yummy carrot, cabbage, and egg add a load of health benefits to this special and tasty recipe. If you are tired of the old style fried rice, give this pancake rice a try.

Prep time: 5 minutes
Cook time: 5 minutes

Utensils:
Wok, mixing bowl, plate.

Serves 1

Ingredients:
1/2 cup carrot cubes
2 cups precooked rice
1/2 cup cabbage slices
1 raw egg, beaten, lightly whisked
1 tbsp. chopped scallion
1 tsp. salt, or to taste
1 tbsp. sesame oil
5 tbsps. vegetable oil for pan-frying

Directions:
1. In a mixing bowl, combine 1 tbsp. chopped scallion, carrot cubes, cabbage slices, and rice together, stir into the beaten egg, 1 tbsp. sesame oil, and 1 tsp. salt, mix them well.
2. Form the mixture into tiny balls of about 2-inches diameter.
3. Heat 5 tbsps. vegetable oil in a wok over medium heat until shimmering on the bottom, but not smoking, place the rice balls in and pan fry over medium heat until bothsides are golden brown.
4. Serve on a plate when cooked.

Nutritional information:
Servings per recipe: 1
Amount per serving:

Protein: 14.4 g
Total fat: 6.4 g
Carbohydrate: 65.7 g
Calories: 378.8 kcal

Shrimp and Cabbage Rice Recipe

This satisfying, low-fat shrimp rice recipe is full of flavour, and very nutritious.

Prep time: 5 minutes
Cook time: 10 minutes

Utensils:
Wok, rice cooker or a large pot, bowl.

Serves 2

Ingredients:
1/2 cup shrimp meat
7 oz. / 200 g long grain rice
7 oz. / 200 g pork or beef tenderloin, cut into thin strips
2 cups sliced Chinese cabbage
1 cup chicken stock
1 tbsp. chopped scallion
1 tbsp. minced garlic cloves
3 tbsps. vegetable oil
Seasoning A:
1 tsp. salt, or to taste
1 tbsp. ground white pepper
1 tbsp. Chinese rice wine, or dry sherry

Directions:
1. Before cooking, rinse the rice well, and soak for 30 minutes in water, then drain well and set aside for later use.
2. Preheat a wok over high heat for 1 minute before adding 2 tbsps. vegetable oil, heat over high heat until hot, saute scallion and ginger briefly until aromatic, about 30 seconds, stir fry shrimp and meat strips just until white, do not brown (P1).
3. Add the cabbage and rice back into the wok in which it was cooked, keep stirring over medium heat, then add a cup of chicken stock and seasoning A, stir to combine, continue to cook until the rice has set, about 5 minutes (P2).

4. Remove to the electric rice cooker with enough water to cover, cook until chewy (P3). OR, if you don’t have a rice cooker at hand, feel free to use a large pot instead, which would work as well.
5. When cooked, let stand for a further 10 minutes before switch off and opening the cooker.
6. Dish out into individual bowls and serve hot (P4).

Tips:
1. At step 3, stir in the chicken stock as stir frying can prevent the rice from burnt.
2. At step 5, the water should be just cover the food, try not to add too much.
3. Chinese cabbage is very healthy as its low content of fat.

Nutritional information:
Servings per recipe: 2
Amount per serving:

Protein: 34.7 g
Total fat: 30.05 g
Carbohydrate: 80.2 g
Calories: 731 kcal