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A perfect combo

Try mixed fried rice and ginger chicken

Riz Cantonais is delicious and easy to make. This is a recipe that's quite like the Chinese Cantonese rice. Riz Cantonais is often served with poulet au gingembre or ginger chicken.

Riz Cantonais - mixed fried rice

Serve 6

Time 30 minutes

Basmati rice - half kg
Carrot - 2, cut into fine julienne
Peas - 50 gm (optional)
Boneless chicken - quarter kg, cut lengthwise, into fine pieces
Prawns - quarter kg
Oil - 3 tbsp
Onion - 1, cut fine
Garlic - 5 pods, crushed
Fish sauce - 1 tbsp
Soya sauce - half tbsp
White pepper - half tsp
Onion springs - 1 small bunch, cut into fine julienne
Coriander leaves - 2 tbsp

Method

Cook Basmati rice till half cooked. In a big frying pan, heat 1 tbsp oil, sauté onion, add garlic and fry till golden. Add carrots and peas. Cover pan and cook on low flame, till vegetables are half cooked. In another pan, heat 1 tbsp oil, fry onion. Add chicken pieces, fry and add prawns. Add half tbsp of fish sauce. Cook till ready. Set aside.

In a big pan, heat 1 tbsp oil. Add rice, vegetables, chicken, prawns, coriander leaves, spring onions, pepper, half tbsp fish sauce and Soya sauce. Toss to mix rice well, serve hot with poulet au gingembre and fish sauce.

Fish sauce

Ingredients

Fish sauce - 2 tbsp (available at stores)
Lemon - 1 juice
Sugar - 1 tsp
Red fresh chilly - 1 or 2*
Garlic - 5 pods *
Water - 2 tbsp
* crush together
Mix all the ingredients.
Poulet au gingembre

Serve 6

Time 30 minutes

Ingredients

Chicken - 1 kg, cut in small pieces
Onions - 2 big, cut fine
Ginger/garlic paste - 1 and a half tbsp
Ginger - 1 inch, cut in fine long pieces
Oil - 1 tbsp
Fish sauce - 2 tbsp
Sugar - 1 tbsp

Piping hot water - 1 cup

Method

In a deep frying pan, heat oil and fry onion. Add garlic ginger paste, fry till golden. Add chicken, fry till golden. Add sugar and fry till golden. Add fish sauce, fry some more and add hot water. Cook on low flame till chicken is ready. Add shredded ginger. Serve hot with riz cantonais and fish sauce. This dish tastes better if cooked a day before.

KETHARI SRIVANJIAM

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