Chicken fried rice tips?
Discussion
In an effort to eat healthier in the early part of the week, I've added this recipe to my repertoire: https://www.simplyrecipes.com/recipes/chicken_frie...
I've made it three or four times, and very happy with it overall, the only thing I find is that it's a little drier than perhaps I'd like. The only liquid that goes into it is soy sauce and sesame oil. Too much soy sauce will make it very salty, and I'm guessing too much oil will just make it oily rather than moist? Any obvious thing I'm missing to give it a bit more moisture?
I make mine with rice that I cook as per packet instructions around 2pm and let it dry out until 6/7pm......
I've made it three or four times, and very happy with it overall, the only thing I find is that it's a little drier than perhaps I'd like. The only liquid that goes into it is soy sauce and sesame oil. Too much soy sauce will make it very salty, and I'm guessing too much oil will just make it oily rather than moist? Any obvious thing I'm missing to give it a bit more moisture?
I make mine with rice that I cook as per packet instructions around 2pm and let it dry out until 6/7pm......
nebpor said:
I whisk together dark and light soy, water and oyster sauce and a bit of brown sugar. Otherwise replace oyster sauce with Ketjap Manis (available in most supermarkets)
I add this once it's all mixed together, then stick lid on the wok for 5 mins
Always comes out nicely moist.
Ahhhh ok interesting, so basically adding an actual 'sauce' to the whole thing? I must say I was surprised reading the recipe that there isn't any sort of sauce added to it apart from the splash of soy sauce, so maybe no surprise it's quite dry. I add this once it's all mixed together, then stick lid on the wok for 5 mins
Always comes out nicely moist.
Yes! Like you I suffered from it always being dry, but once I was making more and more Asian food I started understanding what I could get away with - and it worked!
I forgot to say I also add a teaspoon of fish sauce to my sauce mix as well - it all comes together lovely. You'll get a more aromatic Thai/Indo-style rice
There is enough rice that the sauce ends up soaked up
I forgot to say I also add a teaspoon of fish sauce to my sauce mix as well - it all comes together lovely. You'll get a more aromatic Thai/Indo-style rice
There is enough rice that the sauce ends up soaked up
Are you using thigh meat? If you get sliced up chicken bits from the shop they can be breast meat. Supermarket chicken can have a bit of water which will disappear if you cook it too quickly or something, which is how one should use a wok (blazing hot). So cooking slower and with less heat so it's sort of cooking in its own juices tends to keep the moisture in the meat. Leave it to cook and don't turn it much. You want it to get to temperature so that it's technically cooked and then you finish it off in the wok, with the blazing heat, with the rest of the ingredients.
Real wok cooks do it all in the wok in a sequence and the timing and moving the elements around the wok is the trick. Which you could learn.
Real wok cooks do it all in the wok in a sequence and the timing and moving the elements around the wok is the trick. Which you could learn.
rodericb said:
Are you using thigh meat? If you get sliced up chicken bits from the shop they can be breast meat. Supermarket chicken can have a bit of water which will disappear if you cook it too quickly or something, which is how one should use a wok (blazing hot). So cooking slower and with less heat so it's sort of cooking in its own juices tends to keep the moisture in the meat. Leave it to cook and don't turn it much. You want it to get to temperature so that it's technically cooked and then you finish it off in the wok, with the blazing heat, with the rest of the ingredients.
Real wok cooks do it all in the wok in a sequence and the timing and moving the elements around the wok is the trick. Which you could learn.
Yeah I've recently moved to using thigh instead of breast, definitely nicer meat! Real wok cooks do it all in the wok in a sequence and the timing and moving the elements around the wok is the trick. Which you could learn.
I do it all in a wok, following the stages of that recipe, cooking bits then leaving them to the side etc.
Type R Tom said:
If you are going to a Chinese supermarket, don't forget the MSG.
Plus, get a jar of chilli crisp; it's addictive.
I just go to my Sainsbury's near me, their Asian aisle is really impressive, not come across anything they don't have. Will have a look for MSG next time. Plus, get a jar of chilli crisp; it's addictive.
UTH said:
Type R Tom said:
If you are going to a Chinese supermarket, don't forget the MSG.
Plus, get a jar of chilli crisp; it's addictive.
I just go to my Sainsbury's near me, their Asian aisle is really impressive, not come across anything they don't have. Will have a look for MSG next time. Plus, get a jar of chilli crisp; it's addictive.
cml24 said:
TGCOTF-dewey said:
MSG is essential for fried rice. It transforms the taste.
Use peanut oil to cook with too.
I've used Knorr Aromat seasoning when i've not been able to get to a chinese supermarket previously. Its basically salt and MSG and goes alright in rice.Use peanut oil to cook with too.
Not authentic, but I quite like a simple version....
Cook the rice. Sesame oil and some butter in a frying pan. Heat it up, beat an egg into it. Add the rice (warm). Some peas. Cooked chicken. Some chilli flakes. Stir it all round until it's hot.
Serve.
Add a good dose of light soy.
Takes about 5mins and tastes great.
Have added left over sweetcorn before and that works too. As does diced pork (though for that, I like to add a mix of fish sauce, lime juice and sugar too).
Cook the rice. Sesame oil and some butter in a frying pan. Heat it up, beat an egg into it. Add the rice (warm). Some peas. Cooked chicken. Some chilli flakes. Stir it all round until it's hot.
Serve.
Add a good dose of light soy.
Takes about 5mins and tastes great.
Have added left over sweetcorn before and that works too. As does diced pork (though for that, I like to add a mix of fish sauce, lime juice and sugar too).
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