Chicken Fried Rice
Chicken fried rice is so easy that I don't really have a recipe for it. Technically, it's cold cooked rice, a little oil and soy sauce. I like to add garlic and ginger to mine along with diced onion and other veggies if I have them on-hand. For my family, though, the less there is, the more likely they are to eat it.
I start out with a hot wok or non-stick pan and add about a tablespoon of oil. Usually a neutral oil like canola is best, but I also use sesame oil from time to time. Toss in about 2 cups of already cooked and cooled rice - make SURE it's cool, or it will all turn to mush! Day old cold rice is best. Stir it around and toss in soy sauce to taste - a tablespoon or so - and stir until heated through. That's it! If I'm making it with chicken-like tonight-I add diced uncooked chicken to the oil first and cook until no longer pink. Then I finish up as above.
Won ton Soup is available in two different ways where I live; order it from a Chinese restaurant, or make it yourself. I like to make my own.
Here's another "no-recipe": I chop up chicken breasts, season with sherry, soy sauce - a tablespoon of each to a pound of ground chicken, garlic and ginger - about a teaspoon of each, freshly minced (and green onion if husband is not eating) and wrap up in won ton wrappers. Check out recipe HERE at A Thousand Soups.
I set those aside - covered - and make the chicken stock.
To already prepared stock I add several slices of fresh ginger and garlic. Let that simmer for half an hour and strain.
Bring it to a rapid boil and drop in several wontons at a time and cook until they surface and stay there.
Add three wontons to a bowl, top with stock and sliced green onion.
As for almond cookies, that I have a recipe for.
Makes about 36
1/2 cup margarine, shortening or butter
1 cup granulated sugar
1 tsp almond extract
2 1/2 cups flour
2 tsp baking powder
whole almonds for the tops
Cream butter, shortening or margarine with sugar. Add egg and almond and mix well. Add dry ingredients - except almonds - and blend. Roll into 36 balls and place on ungreased cookie sheets lined with foil or parchment. Press an almond into each cookie and bake 20 minutes in a 350 degree F oven.