Ingredienti
½ kg di riso lungo, piselli freschi o surgelati, 2 fette di prosciutto cotto tagliato a dadini, 3 uova, sale, olio di semi, pepe.
Preparazione
Mettere in una padella il riso con acqua fredda, che lo superi di un centimetro e mezzo. Far bollire a fuoco medio vivace. Quando bolle abbassare il fuoco al minimo, girare molto bene il riso, coprire e cuocere per 15-18 minuti circa. A parte battere le uova con il sale, fare tre frittatine sottili e tagliarle a pezzettini. Quando tutto è pronto mettere 4 cucchiaiate di olio di semi in una padella grande, far soffriggere i piselli a fuoco medio-alto fino a cottura. Abbasare il fuoco, aggiungere il prosciutto, le frittatine a pezzettini, il riso. Aggiungere il sale e un po' di pepe con fuoco al minimo, girando continuamente finché tutto è mescolato bene e servire.
Chinese cuisine ( Traditional Chinese: 中國菜, Simplified Chinese:中国菜) originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australia, Western Europe and Southern Africa.Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Among them, Cantonese, Sichuan, Shandong, and Huaiyang cuisine (a major style and even viewed as the representation of the entire Jiangsu cuisine) are often considered as the standouts of Chinese cuisine and due to their influence are proclaimed as the Four Great Traditions (四大菜系). Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with the aforementioned eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.
Prep Time: 30 minutes
Cook Time: 25 minutes
Ingredients:
Preparation:
Begin cooking the rice.
Cut the chicken into chunks about 1 1/2 to 2-inch square. Add the rice wine, salt, pepper and cornstarch. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the vegetables. Peel and mince the garlic. Peel the potato and onion. Cut into chunks about same size as the chicken. Cut the green onion on the diagonal into 3 - 4 pieces.
Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the onion. Stir-fry until softened. Push up to the side of the wok. Add the curry powder. Stir-fry for about 1 1/2 minutes, and then add the garlic and green onion. Stir-fry briefly (less than 30 seconds), until the garlic is aromatic and the curry powder flavor is strong.
Add the chicken cubes and the potato. Stir-fry until the chicken is nicely coated with the curry and nearly cooked through. Add the chicken broth and sugar. Season with salt and pepper to taste. Reduce the heat to low and simmer, covered, for 15 minutes. Make sure the chicken is cooked through. Add the cornstarch, bring the sauce to a boil, and stir to thicken. Taste and adjust seasonings as required. Serve hot over rice.
Each serving includes: Calories 394, 51 g Carbohydrates, 19 g Protein, 12 g Fat, (1 g Saturated Fat, 8 g monounsaturated, 3 g polyunsaturated), 34 mg Cholesterol, 3 g Fibre, 408 mg Sodium, 506 mg Potassium. A good source of calcium.
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