Basic Fried Garlic Chicken and Fried Rice

 

Fried Garlic Chicken and Fried Rice

To be honest, this dish is the basics of fried chicken and fried rice.  Both can be "doctored up" as I am likely to say often. I normally blog when I have made something before and have made it better than my first time, but I thought, this meal is simple and delicious for a quick, flavorful meal. I will share with you ways I think you can "doctor both up".  In the meantime, this dish is easily made within 40 minutes any busy weeknight.  Let's get to it, shall we?

Ingredients for Garlic Fried Chicken

1 package of six boneless/skinless chicken thighs

1 cup flour

2 tablespoons garlic powder or granulated garlic

1 rounded tablespoon granulated onion

1 teaspoon garlic salt

1 teaspoon black pepper

1+ cups vegetable oil or grape seed oil*

Ingredients for basic Fried Rice

2 cups cooked white rice*

4 eggs, whisked

3 tablespoons soy sauce

1/4 cup vegetable or grape seed oil*

1 teaspoon black pepper (my preference)

***********

Before we go any further, let's talk about how to doctor up the chicken.  First, I do not use a dredging station for this particular chicken.  I add the cup of flour to a dish and thoroughly whisk in the other dried ingredients. You could, however, set up a dredging station:  flour, whisked eggs, flour again and then fry.  Or, you could create a seasoned tempura batter and fry. I would use the same dried ingredients for each version. 

Next, let's perk up my basic fried rice to Awesome fried rice.  I normally use scallions, the white part of three scallions in the initial cooking and add the greens at the end for a pop of color and flavor. Many people add diced carrot and peas.  I am personally not partial to either, so I purposefully leave it out every time. I like to use small bits of bamboo, fresh slivered garlic and ginger, and a meat. I enjoy chicken, beef or pork. I usually start cooking the meat (unless it is a leftover, already cooked). I also like to add a few dashes of toasted sesame oil along with the vegetable oil. 

*Grape seed oil holds up to high heat and helps enhance the flavors. 

**I enjoy using my rice cooker, but, when dinner is running late, I always have packets of rice on hand in the pantry. They come in jasmine or Basamati, which I use for fried rice, or chicken, Spanish rice and several other flavored packets. These are a great short cut when needed. 

Finally, I love to use Garlic Chili Paste or oil as a garnish to the bowl or plate for the completed meal. You must use whatever your favorites are!

Basic Fried Garlic Chicken

Add one cup of flour to a plate along with other dried ingredients.  Whisk thoroughly.  Place one piece of chicken at a time to the seasoned flour.  It coats pretty easily, you'd be surprised!  Meanwhile, add the oil to a wok or skillet over medium-high heat. When the oil begins to ripple, add only three chicken pieces at a time so as not to crowd the wok or skillet and drastically lower the oil temperature (should be about 350-degrees F). Cook each piece about four minutes per side; if the pieces are larger, five minutes. Each side should be golden brown and 165-degrees F internally to be done. Place the chicken on a rack to drain any extra oil. Cover when done. 

Meanwhile, add the oil to a wok or skillet.  Add garlic to the oil and when the oil begins to ripple, remove the garlic so it does not burn. Add fresh meat at this point to cook if you are using it. The garlic flavors the oil. Mmm!  Add the two cups of rice and break it up. Add the onion and the garlic and any other veg you wish to add (even peas and carrots, if it pleases you 😉) and vigorously stir to incorporate all of the ingredients.  While the rice is cooking, whisk the eggs and drizzle them over the rice.  Let it cook for minute or two and then stir it all together again. Add the soy sauce and a tablespoon of garlic chili oil or paste and yes, stir!

The rice and egg and all should easily break up and not be sticky. If it is, cook it a little longer and continue to break it all up. 

Add scallion greens or even fresh cilantro to garnish and flavor the rice, and even the entire dish. I like to add small dollops or drops of garlic chili paste or oil around the plate and on the food to knock the flavor palette up a notch. 

I did not have fresh cilantro nor scallions to garnish my plate so I sprinkled dried parsley as a garnish. 

And here we are!  This dish feeds three big appetites or six average appetites.  

Thank You for visiting! I appreciate your time and consideration. Now....Go Cook For Someone You Love❤

~Martin

In-House Cook

Some of my favorite flowers in my garden. Hibiscus Beauty. 

Farm Fresh Pasta Pomodoro Sauce

 

Farm Fresh Pasta Pomodoro Sauce

There is nothing like a totally farm fresh pasta sauce. This is a short recipe and blog post. No stories, no anecdotes, just a simple to prep and cook tomato pasta sauce.  Not a thing is canned. Let's get to it, shall we?

Ingredients

2 pints grape or cherry tomatoes, washed

1 onion, medium chop

4+ garlic cloves, finely chopped or disc cut

2 tablespoons each, fined chopped:

rosemary, thyme, basil, oregano+ 6 full leaves basil

3 tablespoons extra virgin olive oil

salt and pepper

The prep is both the easy and the hard part.  You can halve to the tomatoes or not, slice the garlic as you wish. I added a + on the garlic because, if you are like me, you want six-to-eight cloves of garlic. I have a friend's recipe that calls for forty, yes, 40 cloves of garlic!!!  In addition, dicing the herbs is the largest task. It's also the most aromatic and peaceful task. Watch your fingers, though!

Now, in a large high-sided skillet or pot, add the evoo over medium-high heat. When the oil ripples, add the onion, a pinch of salt, and stir to coat the onions with the oil and salt. About three minutes late, the onions will start to soften.  Add the garlic and stir to thoroughly mix the onion and garlic. The aroma is life-changing!  After three more minutes, add all of the tomatoes and half of the diced herbs. Save the full basil leaves for last; stay tuned. 

Finally, add the remaining herbs and stir everything together, bring to a simmer, reduce the heat, cover and allow to simmer on low for twenty minutes. Add some of the fresh basil leaves before covering.  Add more fresh leaves after simmering, as it's pretty. 

I served these (new to me) ravioli that were stuffed with beef. I should have either gone with a more dainty pasta or plated them very differently, but, live and learn. That is life, yes?  No matter, the huge, thick ravioli and my pasta sauce worked very well together, enhancing each other's flavors. Overall, I was pleased with this dish.  

I hope you enjoyed this very simple dish.  Note:  If you do not have or want to get all fresh herbs, you can certainly use dried Italian seasoning!  Now, Go Cook For Someone You Love! ❤

Thank you so much for your visit! 

~ Martin

In-House Cook

My furmily: Foley and Banjo❤