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David Rogers' Lean Chicken & Brown Rice Stir Fry

I cook according to what looks good in my wok. It measures 13.5" in diameter and is 4" deep. This recipe fills the wok and makes a heap of stir fry!

Open a 2 Lb bag of brown rice into a pan. Rinse the rice three times and then soak it for 30 min. along with the full contents of a 1 Lb bag of mixed frozen vegetables.

While the rice and vegetables are soaking prepare the following:

In the wok place;
• enough olive oil to coat the bottom and a good measure extra for the sides when the other ingredients are added

• about half that much sesame oil

• citrus - fresh squeezed juice and zest from two limes

• soy sauce, 8 - 10 Tbsp. This is the one thing I measure. Too much and the finished dish will be way too salty!

• lemon pepper season and chili powder in equal parts. Sprinkle across the liquids in the wok and cover the surface of the liquids with a double dusting

• add a small amount of brown sugar, probably somewhere around 2 Tbsp if I had to guess.

• finely chop one medium sized ginger root and add to the wok

• peel and finely chop a small to medium sized garlic bulb and add to the wok

• peel and slice or finely chop two onions and add to the wok

Stir the liquids and dry ingredients together. The water based liquids and oils will pool apart a little. Just try to spread them evenly over the bottom of the wok.

Next prepare 2 to 3 Lbs of boneless and skinless chicken breast. First remove all fat as best you can. The stir fry has plenty of juices and we don't need that extra fat from the meat as well.

• Cube the chicken into approx. 1" square pieces and add to the wok. Cover and coat the meat with the previously added seasonings. Set aside to soak.

If it's now been 30 min. since setting the rice and vegetables to soak you can now place them into a steamer. Steam them until the rice is just shy of being completely done.

When the rice and vegetables are nearly steamed start frying the chicken. Heat on low to medium on the range and cook slowly until the pieces of chicken are white in the middle if you slice one open.

When the rice and vegetables are steamed done enough empty them into the wok and stir all contents together over low to medium heat.

• peel and cube one or two medium sized daikon into desired sizes or amounts and add to the wok. You can really add as much or little as you like. If you like daikon, more is better.

• add water chestnuts and / or bamboo shoots in desired quantities. Chop to size if necessary. I prefer to leave the water chestnuts whole.

• last minute additions to be placed into the wok within the last 3 minutes of frying: Sake or dry sheri to taste. Chives if desired. Fresh greens such as chopped bok choy. Sliced tomato for color if desired.

Give everything one last stir and it's done! The daikon and most other vegetables should still be slightly crisp. Chicken cubes should be white in the middle if sliced open. The rice should be just done and not underdone or soggy.