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- Boiled chicken and carrot-Chinese natural food and nutrition for February 03
Boiled chicken and carrot-Chinese natural food and nutrition for February 03
Boiled chicken and carrot
Boiled chicken and carrot rangingfrom Chinese dim sum, the slurry can merge various ingredients.
ingredients
100g rice
50g of chicken breast
30g carrot a little parsley Seasoning
½tbsp sesame oil salt
1000ml of water
1tbsp potato starch
1pinch of pepper sunflower oil
10minutes
Steps boiled chicken and carrot:
1.Bring water to a boil, add the rinsed rice. Simmer over low heat.
2.Wash the chicken and cut into julienne. Then, pour 1 pinch of pepper, 1 pinchof salt and 1 tbsp potato starch. Mix well and marinate.
3.Peel and grate the carrot. Wash and cut parsley into cubes.
4.Heat a little sunflower oil in a pan, put the carrot and fried.
5.Add the chicken. Fried until white. Tap Out.
6.When the rice becomes soft, add the carrot, chicken and parsley.
7.Bake the whole. Then, pour ½ tbsp salt and ½ tbsp sesame oil. Mix and serve.
boiled chicken and carrot
Ingredientsfor Chinese Steamed Buns Recipe
1-1/4oz Package active dry yeast
(2*1/4teaspoons)
1ts Granulated sugar
1c Lukewarm water (105-115F)
3c All-purpose flour (reserve
1*tablespoon if mixing by
Hand)
ChineseSteamed Buns Preparation
Insmall bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir untilyeast dissolves. Let stand 10 minutes or until foamy. In large bowl or in foodprocessor, combine flour and yeast mixture and mix well, or process 1 minute.If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour;turn dough out onto work surface and knead until dough is smooth and elastic,about 10 minutes. Spray large bowl with nonstick cooking spray; place dough inbowl. Cover loosely with plastic wrap or a damp towel, and let rise until doughtriples in volume, about 3 hours. Punch down and wrap in plastic until ready touse. Will keep 3 days in the refrigerator and up to 2 months in the freezer.
Ingredientsfor Chinese Steamed Fish Recipe
1-1/3lb Rockfish fillets or other
-thickfirm flesh fish
-Approximately
3/4Inch thick
1-1/2c Sliced mushrooms
4Green onions, cut into 1
-inchlengths
1-1/2c 1 inch pieces asparagus (or
-greenbeans or snow peas)
1-1/2c Sliced carrots
Sauce:
2tb Low-salt soy sauce
1tb Oriental sesame oil
3/4ts Grated fresh ginger
3tb Unseasoned rice vinegar
6tb Orange juice
3/4ts Grated fresh orange rind
ChineseSteamed Fish Preparation
Combineall sauce ingredients and let sit for 30 minutes to blend flavors. Rinse fishwith cold water. Arrange on a vegetable steamer tray. Place tray over 1 1/2inch boiling water; cover and steam for 1-2 minutes. Top with vegetables andsteam additional 5 minutes, or until fish flakes easily and vegetables arecrisp tender. Pour sauce over individual portions just before serving. NOTE:Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for Rockfish. Perserving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g Saturated Fat, 2 gMonounsaturated Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat, 63 mgCholesterol, 315 mg Sodium.
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