I'd like a tasty recipe for chinese strimp fried rice and chicken wings? - strimp
I do not want all Schoffel onions and vegetables, whatever they do with the Brown must be greater than the soy sauce taste so good. Is not I eat Chinese food, and certainly not of his making the recipe, but I would close by, to know if someone has chicken wings and delicious Chinese fried rice Schoffel me
Strimp I'd Like A Tasty Recipe For Chinese Strimp Fried Rice And Chicken Wings?
1 comments:
Love shrimp fried rice, fried rice and chicken, because I do not eat pork.
Here's the recipe, I hope u like it:
INGREDIENTS:
2 cups cold cooked rice
3 c. Soup. Olive
1 / 2 cup chopped onion
12 oz pkg. Frozen cooked shrimp
1 cup frozen baby peas
2 eggs beaten
3 c. Soup. Low sodium soy sauce
Pinch of white pepper
PREPARATION:
Make sure that the rice is cooked, then refrigerate. In a colander, shrimp and peas under cold water kept informed of these ingredients until thawing. Drain well.
Heat oil in a frying pan or wok, olive oil and fry the onion until they are soft.
Add shrimp and peas, shrimp fry are to hot. Add rice and cook, stirring, until hot.
Eggs to grow food on the sides of the pan or wok and pour in the middle to beat. Scrambled eggs, mix well, then the eggs in the rest of the food, until the pieces are small.
The whole thing with soy sauce, roast served with stirring for 1-2 minutes. Makes 4 servings
Chicken wings
INGREDIENTS:
2 1 / 2 pounds chicken wings (about 15)
Marinade:
3 tablespoons oyster sauce
2 tablespoons light soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 clove garlic, minced
1 green onion, chopped
Salt and pepper to taste
PREPARATION:
Preheat oven to 350 degrees F.
In a small bowl, combine all marinade ingredients.
Place chicken in shallow glass baking dish and brush with some marinade. Cook the wings for about 1 hour, turning at least once, and stitching with the marinade 2 or 3 times during cooking.
Serve hot or cold as an appetizer.
These chicken wings can also be fried: Launch of the wings in a flour / paste of cornstarch (use as much corn starch / flour as needed, a proportion of 1:1 between the two), so they are well covered and crispy, and by cooked. Drain on absorbent paper
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