Chicken and Bacon Fried Rice
From Barbara Tropp, China Moon Cookbook
- 1.25 c. white rice, preferably short- or medium-grain
- 2.5 c. water
- Velvet Marinade and Chicken:
- 1 large egg white
- 1 tbs. Chinese rice wine or sherry
- 1 tsp. kosher salt
- 1 tbs. cornstarch
- 1/2 lb. boneless, skinless chicken breast, cut into 1/4-inch cubes
- 1 tbs. garlic, minced
- 1 tbs. ginger, minced
- 1/2 c. chicken stock
- 3 tbs. soy sauce
- 2 tbs. unseasoned Japanese rice vinegar
- 1 c. diced carrot
- 1 c. fresh peas
- 1/2 c. smoked bacon, diced
- 3 fat scallions, cut into 1/2-inch nuggets
- 2 tbs. Chinese chives or cilantro, finely chopped
- 2 large eggs, beaten
- kosher salt and black pepper, to taste
- Mix velvet marinade until smooth. Add chicken. Seal and refrigerate
several hours, or overnight.
- Cook rice: bring water to boil, add rice, cover, lower heat to
minimum, cook for 15 minutes. Fluff, and cool.
- Combine aromatics. Combine sauce.
- In a saucepan with rapidly boiling water, blanch carrots for 15
seconds. Drain and chill. Blanch peas until tender-crisp, 15-30
seconds. Drain and chill.
- Bring small pot of water to steaming near-simmer. Add chicken, stir
gently to separate, and cook until outside turns 95 percent white,
less than 1 minute. Drain, flush with cold water. The chicken will
be pinkish in center.
- Heat large, heavy skillet. Add bacon, reduce heat to moderate.
Toss bacon until it turns golden and renders most of its fat,
1.5-2 minutes. Remove bacon to a dish, leaving fat in pan.
- Heat pan to moderate high. Add oil, swirl to glaze. Add:
- Aromatics, stir 10-15 seconds until fragrant.
- Scallions, toss for 1 minute.
- Carrot, toss to mix.
- Bacon and rice, toss until heated through. Add more oil if
needed to prevent sticking.
- Wisk chives into beaten eggs, and add in thin stream, toss to
blend. Stir sauce and add, toss until rice has absorbed almost
all of the liquid.
- Add peas and chicken, toss until chicken is cooked through,
about 20-30 seconds. Season to taste.
- I used my usual long grain rice, unwashed. No problem. However,
now that I notice that this "fried rice" has more in common
with risotto, I'm tempted to try arborio rice.
- As always, take the split-second timings with a grain of salt.
Almost everything here I cook longer (often on higher heat),
with splendid results. The biggest discrepancy was the bacon:
it took me more like 5 minutes to get the bacon suitably golden
and rendered. My chicken cubes were more like 3/8-inch, and
were cooked through (although very soft and juicy) in the
velvet stage. I used frozen peas, overcooked them during
the blanch phase, and added them with the carrots. Nonetheless,
they blended seemlessly into the dish, which is what I wanted.
(I never cared much for peas, anyway.)
Keywords: Chinese, Rice.