Chinese Chicken Fried Cauliflower Rice | 鸡炒饭 | What is the national dish of China?

Wayne @NationalDish — Mon, 24 Apr 2017 13:29:13 +0000

Chicken Fried Rice, try it with cauliflower instead of all at that carb

When you think of fried rice you think of China. There are dump loads of variations and that’s before you even get to ‘special fried rice’ on the take away menu. This uses cauliflower rice instead of the complex starchy carb, rocket fuel, real rice version, much healthier for our rich western diets – and just as nice, no, nicer.

Firstly, you’ll need to sort the cauliflower rice, here’s the recipe, do the 3 minute version – see you back here soon.

鸡炒饭 | Chinese Chicken Fried Cauliflower Rice

Just to really overload you with fresh healthy veggies, I even lobbed in some broccoli - your mother will lose her shit when she learns about how healthy you've been eating, she spent years trying to force this down your throat, finally, she's getting somewhere and it even tastes good.

CourseMain Dish, Side Dish
CuisineChinese

Servings2 people

Prep Time15 minutes

Cook Time25 minutes

Ingredients

1medium cauliflower
2 spring onionschunky slices at an angle
1bunch fresh corianderfinely chop the stalks and keep separate to the leaves
1sliced fresh red chilli
1medium broccolicut into florets
1tbls sesame oil
1/2 red pepperchopped into 2cm chunks (use your favourite colour)
1/2 green pepperchopped into 2cm chunks
60ml dark soy sauce
2beaten eggs
1 white onionchopped
300g chicken thigh filletscut into bite sized chunks
1small handful celery3mm slices
1small handful carrotchopped

Instructions

Firstly, you should have sorted out the cauliflower rice to the three minute recipe, you'll finish it off here.
In a pan, preferably a wok, heat the oil over a medium high heat and fry off the white onion, celery and carrot for a couple of minutes. the add the chicken,
Mix and cook for a few minutes, adding colour to everything.
Add all the peppers and coriander stalks and mix in, By now you should have loads of colour - cook that off for a couple of minutes.
Add the broccoli and mix that in and then leave to simmer, stirring from time to time for 10 minutes, don't let it catch. If it dries out, add a little water just to keep it loose.
Add all the cauliflower rice and mix,
Next. move everything to the side, hold the pan up slightly and pour in the beaten egg.
Scramble the egg over the heat before you mix through.
Give it a taste and season very carefully with salt, don't forget you've use soy, so this is just to balance it up if you think you need it, but very likely, not.
On a serving plate, build a pile and garnish with the coriander leaves and spring onions.
Thank you China

谢谢

The post Chinese Chicken Fried Cauliflower Rice | 鸡炒饭 | What is the national dish of China? appeared first on National Dish.

Japanese Ramen Noodles with Roast Lamb | ラーメン | What is the national dish of Japan?

Wayne @NationalDish — Thu, 02 Mar 2017 15:49:45 +0000

Japanese Ramen with roast lamb and zoodles
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Is this the national dish of Japan, probably not – and whilst sushi is not simply rice and seafood, far from it, Ramen makes for a great cooking experience? Plenty of ingredients and rather simple to make.

I’ve replaced the wheat noodles with a low carb substitute…and so should you.

ラーメン | Japanese Ramen with roast lamb and courgette noodles (zoodles)

Ramen is one of those things that when asked, 'what do you wanna eat'? and someone says 'let's go out for Ramen' - it leads to an instant 'good shout' and probably a cuddle or better... This version uses left over roast lamb and for good reason.

CourseMain Dish
CuisineJapanese

Servings2 people

Prep Time15 minutes

Cook Time30 minutes

Ingredients

Main stuff

400g lambideally yesterdays roast and cut in to decent sized strips - I used leg
500ml lamb stockbest do this first so you have it to hand (remember to use gluten free)
2 spring onionsslice them up at an angle around 1cm
2boiled eggstry to boil them so that the yolk runs ever so slighty
2tbsp sesame oil
3heads pak choiremove the root stalk, cut the leaves off whole and slice longways. Take the main stalk layers apart.
1handfull closed cup mushroomssliced
1small white onionchopped

Spices and stuff

1thumb fresh gingersliced in to matchsticks
3cloves garlicfinely sliced
2tbsp dark soy sauce
1pinch Chinese five spice
1bnuch fresh corianderfinely chop the stalks, you'll need them and roughly chop the leaves
1tsp chilli powder
1splash rice wine vinegar

Noodles or Zoodles

2 green courgettes (zucchini)spiralized in to noodles or, if you must
250g noodlesthese should be ramen noodles made from wheat (gluten warning if you use these)
1medium carrotspiralize these or chop in to very thin strips. they won't be cooking for long
1 finger chillithinly sliced, I used two, best to apply your preference (normal chilli's are fine too)

Instructions

If you are using zoodles, have them spiralized and to hand, do the carrots too - keep separate and you will not be cooking them. If you simply can't do without the carb and have opted for ramen noodles, follow the cooking instructions and slightly under cook, strain and leave to the side - as they steam they'll finish cooking.
A quick note about the lamb, it's better to use pre-roasted as you're not going to cook it for very long. Let's assume you've roasted it properly and not hammered it, you should have nice pink strips. Now, I wouldn't blame you for not being overly happy with that blood, but, if you are lucky enough to have it, spoon it in just after you add the stock...oh yeah.
Pop the sesame oil in to a pan on a medium heat. Keep an eye on the heat, you don't want to add lots of colour to things, it will tarnish the broth.
Add the sliced garlic, ginger, coriander stalks, onion and soy to the pan and cook gently for a couple of minutes, then add the chilli powder, five spice and a small splash of the rice vinegar, stir and then add all of the stock.
Bring it to the boil and turn down to a simmer - now's the time to check and season to taste - you can use some salt if you like, but soy would be better - and be careful, don't over season.
Put your eggs on to boil, from cold. When they reach a rolling bubble, in this order - add the lamb, carrot, mushrooms, pak choi stems, spring onions and then the leaves to the stock pot (not the egg water - shakes head and rolls eyes). Let your eggs boil for about 6 and no more than 7 minutes, to get hard whites and the yolk just on the almost runny side.
Whilst your eggs are on the go, get two decent sized bowls and put a pile of the zoodles (or carb heavy noodles) in the middle. You're about to cover them in the hot broth, that will be more than enough to heat them through. Cooking zoodles will just turn them to mush.
Whip your eggs out, pop them in to cold water and peel as soon as possible, and put aside.
Then, using some tongs, grab equal amounts of all the gubbins and layer in to the bowls with the zoodles. Then, with a ladle, cover with plenty of the broth. Throw the coriander leaves on top, slice your eggs in half and place them on too.
Thank you Japan

ありがとうございました

The post Japanese Ramen Noodles with Roast Lamb | ラーメン | What is the national dish of Japan? appeared first on National Dish.

sesame oil Archives | National Dish

Chinese Chicken Fried Cauliflower Rice | 鸡炒饭 | What is the national dish of China?

Japanese Ramen Noodles with Roast Lamb | ラーメン | What is the national dish of Japan?