Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.i want to know how to cook chichen fried rice & chicken noodles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(i want to know how to cook chichen fried rice & chicken noodles?),it will help you,my kids.
Answers:
chicken fried rice i have..unsure what you mean by chick noodle..maybe site will have what u need ;-)
RECIPE INGREDIENTS
2 cups vegetable oil
1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice
3 large eggs, lightly beaten
1/2 teaspoon salt
3 cups cold cooked white rice (1 cup raw rice)
1/2 cup frozen peas, defrosted, or fresh peas, cooked
1/4 teaspoon freshly ground black pepper
2 teaspoons soy sauce
1 cup thinly sliced iceberg lettuce
RECIPE METHOD
Set a strainer or colander over a bowl. Heat the oil in a medium saucepan or wok to 350 degrees F. Add the chicken and stir-fry, stirring once or twice, for 1 to 2 minutes, or until the meat is almost cooked. Carefully pour the chicken and oil into the strainer to drain the oil and reserve it.
Heat 1/4 cup of the strained oil in a large skillet or wok over high heat. Season the eggs with 1/4 teaspoon of the salt. Scramble the eggs in the skillet for 30 seconds to 1 minute, then add the rice and peas. Stir-fry for 2 to 3 minutes to evenly combine the rice, eggs, and peas and to heat through.
Add the chicken, the remaining salt, and the pepper, and stir-fry for 30 seconds. Add the soy sauce and lettuce and stir-fry for another minute, or until all the ingredients are hot. Transfer the rice to a platter and serve.
Other Answers:
Pho Ga (Vietnamese Chicken Noodle Soup)
1 stewing hen, about 5 pounds
2 pounds chicken bones or chicken necks
4 quarts cold water
1 ounce fresh ginger, crushed
2 teaspoons salt
1/2 pound rice vermicelli (bun)
1 whole cooked chicken breast (2 halves), thinly sliced
8 to 12 fresh cilantro sprigs, for garnishing soup
4 to 8 fresh basil sprigs, for garnishing soup
4 fresh mint sprigs, for garnishing soup
2 cups fresh bean sprouts, for garnishing soup
2 limes, cut into wedges, for garnishing soup
2 to 3 sliced fresh jalapeno, Serrano, or Thai chile peppers, for garnishing soup
Sriracha chili sauce, for serving
Fish sauce, for serving
Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.
Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.
Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.)
When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32698,00.html
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.i want to know how to cook chichen fried rice & chicken noodles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(i want to know how to cook chichen fried rice & chicken noodles?),it will help you,my kids.
Answers:
chicken fried rice i have..unsure what you mean by chick noodle..maybe site will have what u need ;-)
RECIPE INGREDIENTS
2 cups vegetable oil
1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice
3 large eggs, lightly beaten
1/2 teaspoon salt
3 cups cold cooked white rice (1 cup raw rice)
1/2 cup frozen peas, defrosted, or fresh peas, cooked
1/4 teaspoon freshly ground black pepper
2 teaspoons soy sauce
1 cup thinly sliced iceberg lettuce
RECIPE METHOD
Set a strainer or colander over a bowl. Heat the oil in a medium saucepan or wok to 350 degrees F. Add the chicken and stir-fry, stirring once or twice, for 1 to 2 minutes, or until the meat is almost cooked. Carefully pour the chicken and oil into the strainer to drain the oil and reserve it.
Heat 1/4 cup of the strained oil in a large skillet or wok over high heat. Season the eggs with 1/4 teaspoon of the salt. Scramble the eggs in the skillet for 30 seconds to 1 minute, then add the rice and peas. Stir-fry for 2 to 3 minutes to evenly combine the rice, eggs, and peas and to heat through.
Add the chicken, the remaining salt, and the pepper, and stir-fry for 30 seconds. Add the soy sauce and lettuce and stir-fry for another minute, or until all the ingredients are hot. Transfer the rice to a platter and serve.
Other Answers:
Pho Ga (Vietnamese Chicken Noodle Soup)
1 stewing hen, about 5 pounds
2 pounds chicken bones or chicken necks
4 quarts cold water
1 ounce fresh ginger, crushed
2 teaspoons salt
1/2 pound rice vermicelli (bun)
1 whole cooked chicken breast (2 halves), thinly sliced
8 to 12 fresh cilantro sprigs, for garnishing soup
4 to 8 fresh basil sprigs, for garnishing soup
4 fresh mint sprigs, for garnishing soup
2 cups fresh bean sprouts, for garnishing soup
2 limes, cut into wedges, for garnishing soup
2 to 3 sliced fresh jalapeno, Serrano, or Thai chile peppers, for garnishing soup
Sriracha chili sauce, for serving
Fish sauce, for serving
Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.
Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.
Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.)
When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32698,00.html
correctness,It's Non-profit and only for informational purposes.
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