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Category: Chicken

Poached Chicken

Poached Chicken

In theory I get the appeal of meal prepping. In practice though the idea of making a big batch of say, chicken and rice, on a Sunday and then eating that same chicken and rice on Monday, Tuesday, Wednesday, Thursday and Friday is my personal read more

Oyakodon

Oyakodon

In the realm of Japanese cuisine, few dishes evoke the same sense of warmth and nostalgia as Oyakodon. Even its name, where the literal translation is parent and child rice bowl, conjures comfort. The parent and child actually refers to the juicy morsels of chicken read more

8 Treasure Rice

8 Treasure Rice

Lunar New Year starts on February 10th this year. It is a 2 week celebration that is one of the most (raucously!) celebrated holidays of the year for the more than 1.5 billion people worldwide that celebrate. Think fireworks, parades, elaborate decorations, gifts, new festive outfits, and of course special foods. Dishes that symbolize luck and prosperity, long life, and family are especially popular. This 8 Treasure Rice is another classic Lunar New Year dish. Not to be confused with the dessert rice dish of the same name, this is super savory and packed with luxurious ingredients fit for a royal celebration. Juicy chicken thighs, scallops, dried shrimp, and shiitakes mingle with other goodies like roasted chestnuts, lotus root and crispy shallots. The eight treasures get quickly stir fried and then mixed into perfectly steamed rice. This is a feast for the senses, so let’s get into it!

ingredients for 8 treasure rice

Dried ingredients are usually more intense than fresh. Sun dried tomatoes, dried porcinis, dried herbs…they all lend a deeper flavor than their fresh counterparts. I make use of that in my 8 Treasure Rice with dried scallops, shrimp, and shiitakes. So I start this recipe by soaking them. (The rich soaking liquid will be used later on.)

 

Make sure to remember to save the soaking water!

Then I get the rice started so that it’s piping hot when everything else is ready. (If you need a refresher on making perfect rice, start here.) Traditionally, this dish is made with sticky rice and then wrapped in Ti leaves and steamed. This is a simpler version but if you feel inclined to soak and steam some sticky rice, that is a great option.

Once the rice is begun, I get everything prepped. I peel and dice the lotus root. It also gets soaked in water right until I start cooking because otherwise, like a potato, it will discolor.

sliced lotus 8 treasure

carrot diced rice

chicken 8 treasure rice

When everything is prepped I gather it all within reach; it will be quickly stir fried. Closeup shot of all 8 of our treasures:

I also have the sauce ingredients at the ready as the sauce gets made directly in the pan while cooking.

chicken onions 8 treasure rice

soy sauce rice

shrimp treasure

Taste and add more salt or white pepper as needed. Now the only thing left do is to transfer the 8 Treasure Rice to a serving platter and garnish with the minced scallions.

If you want to round out your Lunar New Year meal try serving 8 Treasure Rice with Shanghai Bok Choy and Almond Cookies. Hopefully this becomes part of your family’s treasured traditions too. Let me know in the comments what you think, and tag us in your pics @funkyasiankitchen, we love hearing from you!

 

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recipe closeup 8 treasure rice

8 Treasure Rice

  • Author: Funky Asian Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: serves 4
  • Category: appetizer
  • Cuisine: Chinese

Ingredients

Scale
  • 8 ounces boneless skinless chicken thigh, diced small
  • ½ large onion, diced small
  • 1 small carrot, diced small
  • lotus root, peeled, diced small, and soaking in water to prevent discoloration
  • 3 dried shiitake mushrooms
  • 6 dried scallops
  • 3 Tablespoons dried shrimp
  • ¼ cup cooked shelled edamame soy beans
  • ½ cup roasted and peeled chestnuts, about 8 pieces
  • 2 Tablespoons crispy shallots
  • 2 Scallions, trimmed and minced
  • 2 Tablespoons neutral oil
  • 4 Cups freshly cooked rice

Sauce:

  • 2 Tablespoons Oyster Sauce
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Shaoxing Wine
  • 1 Tablespoon Sesame Oil
  • A couple dashes Ground White Pepper

Instructions

  1. Soak the shiitake mushrooms, dried shrimp, and dried scallops in 2 cups of warm water for 20-30 minutes in a medium bowl (put something like a small dish on top of the ingredients to keep them submerged). Pour the soaking liquid into a separate container and save (You need 1 cup. If you don’t have enough soaking liquid, add a little water so you have 1 cup). Set the ingredients aside.
  2. If you haven’t started making the rice yet, start it now. You want to use freshly steamed rice that is piping hot for this dish. 
  3. Trim and discard the shiitake stem. Slice the mushrooms thinly and set aside.
  4. Drain the lotus root just before starting to cook.
  5. Heat a large pan over medium high heat and add the oil and chicken.
  6. Let the chicken cook for 1 minute untouched and then break it up and stir fry for another minute. 
  7. Add the onions and carrots and continue stir frying for another minute. Add the drained lotus root and shiitake mushrooms and stir fry for another couple minutes.
  8. Add the sauce ingredients to the pan: Oyster sauce, soy sauce, shaoxing wine, and 1 cup of the reserved soaking liquid. 
  9. Bring the pan to a  simmer and add the dried shrimp and the scallops. Stir the ingredients together. 
  10. Add a couple dashes of the white pepper, stir, and lower the heat to medium. Cook for 4-6 minutes until the sauce has reduced by half.
  11. Turn off the heat and wait for the rice to finish cooking.
  12. Once the rice is ready, transfer it to a large bowl. Add the saucy ingredients, edamame, and chestnuts and gently combine the ingredients together using a slight chopping motion to prevent the rice from being crushed.
  13. Add the sesame oil and crispy shallots and mix again.
  14. Taste and adjust seasonings with a little salt and ground pepper as needed.
  15. Transfer to a platter and garnish with the minced scallions.
  16. Serve immediately.

Notes

*This dish is delicious hot, warm, or room temperature.

*Cover and store any leftovers in the refrigerator. Gently microwave for several  minutes before serving.

*You can substitute any of the ingredients if they are difficult to source or you don’t want to bother. The idea is to keep the ingredients special. So you can use fresh shrimp and scallops instead of the dried, adding them in right after the sauce ingrdients. Use other vegetables such as diced snap/snow peas, wild mushrooms, or zucchini. And if you’re vegetarian, use tofu or a meat substitute for the protein along with a vegetarian oyster sauce or hoisin sauce instead of regular oyster sauce.

Keywords: lunar new year, chinese new year, rice

Chicken and Cauliflower Rice Soup

Chicken and Cauliflower Rice Soup

It’s official: Fall has arrived in Miami. We woke up this morning to 63 degree weather. I know most other places are already enjoying cooler temperatures but I was walking in 92 degree weather last week. And now finally we can enjoy our days without read more

Lemon Chicken Salad

Lemon Chicken Salad

Let’s all take a moment to appreciate the humble unsung hero, the rotisserie chicken. Dress her up or dress her down, she’s always recipe ready! Like a lot of people, I can’t resist grabbing one of Costco’s famous chickens whenever I’m there, and I’ve developed read more

Thai Chicken Fried Rice

Thai Chicken Fried Rice

Hard to believe but summer is already winding down to a close, with lots of kids heading back to school next week. To ease you back into the daily grind, I’m sharing one of my easiest and fastest meals, Thai Chicken Fried Rice. It makes excellent use of leftovers; so excellent in fact that you’ll find yourself making extra batches of both rice and chicken so they will be on hand for this speedy family favorite. What makes this dish Thai? I use Jasmine rice, season it with a pop of funky fish sauce, and as a finishing touch I serve it with prik nam pla, the fiery hot sauce I shared last week. Some chopped cilantro, a couple slices of crunchy cooling cucumber, and a squeeze of fresh lime… it’s a feast of flavors in a simple little meal that you can make faster than you can say homework battles and soccer practice.

ingredients thai chicken fried rice

Leftovers Make Thai Chicken Fried Rice Magic!

One of the things I most love about this recipe is that it uses leftover, chilled rice (read about how chilled rice makes the best fried rice here) and also leftover chicken. You have some roast chicken from Sunday’s dinner in the fridge? Perfect! You can even use a store bought rotisserie chicken. Really any kind of leftover chicken will work. If your chicken was made with spices/herbs, you can give it a quick rinse and no one will be the wiser! Using up these leftovers isn’t just economical, it means your Thai Chicken Fried Rice is ready in less than 15 minutes. I start by prepping the garlic and scallions. Like all quick stir fried dishes, it is best to have all your ingredients measured and prepped before beginning.

mince thai chicken fried rice

I can’t say enough good things about cold rice in the fridge. It’s the Asian equivalent of sliced bread in the cabinet: a true staple and workhorse that’s always ready when hunger strikes. Not only can you count on it as a side for quick weeknight meals and fried rices, but it’s perfect for mid-day snacks with a little furikake or topped with a fried egg (insert link here). Since it stays fresh for several days, it’s handy to always have some.

One quick tip about using cold rice: it’s clumpy and in order to heat it evenly and thoroughly, you need to help it along. So use clean wet hands and use your fingers to gently crumble it until all of the lumps are broken up.

 

Have all of your ingredients right by the stove because you are adding oil and garlic in a smoking hot pan and garlic goes from golden brown to burnt in seconds. Keep a close eye because you will be be tossing in the chicken and in just a few seconds.

Once you add the chicken and rice, you want to use a pressing motion to sear the rice along the sides of the pan before scraping it off and mixing it back in. Searing the rice gives it that authentic flavor that is the hallmark of good restaurant fried rice. Cold rice tends to stick to the pan, but as it heats up, it will be easier to work with so just keep pressing, searing, and scraping.

 

fish sauce thai chicken fried rice

Once the flavorings are added, give it another minute to fully absorb the fish sauce and then you’re done.

I like to serve my Thai Chicken Fried Rice garnished with some lime, cilantro and sliced cucumber and pass around the prik nam pla so everyone can make theirs as spicy as their heart desires.

Thai Chicken Fried Rice is the perfect meal for a busy school/work night, and I hope everyone at your table loves it! Leave a comment and let me know what you think, and of course tag us in your pics @funkyasiankitchen, we love hearing from you!

If you love Thai food as much we do try some of our other popular recipes like this Green Curry Tofu or Tamarind Shrimp.

 

 

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recipe card thai chicken fried rice

Thai Chicken Fried Rice

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: serves 2

Ingredients

Scale
  • 3 Tablespoons neutral oil
  • 6 cloves garlic minced
  • 6 ounces cooked chicken (about 1 ½ cups roasted, grilled, or even poached is fine)
  • 3 cups cold cooked rice (preferably Jasmine or a medium grain)
  • 2 scallions 
  • 1 Tablespoon fish sauce
  • Ground black pepper

Garnishes:

  • 1 persian cucumber trimmed and sliced
  • 1 handful cilantro leaves, roughly chopped
  • 2 lime wedges
  • *Thai Fish Sauce With Hot Chiles 

Instructions

  1. Trim and mince the scallions, then set aside. 
  2. Separate the rice with wet hands or a fork so that you don’t have any large clumps and set aside.
  3. Heat a wok or wok pan over high heat for several minutes until very hot and smoking. 
  4. Add the oil and the garlic. Swirl the garlic in the oil for a couple of seconds until lightly golden. 
  5. Add the chicken and stir fry for a minute, mixing it well.
  6. Add the rice and keep stir frying for a couple of minutes, pressing the rice into the sides of the pan to sear it and then scraping it off and mixing it back in. It may stick to the sides of the pan at first but it will become less sticky as it cooks. 
  7. Turn off the heat and add the scallions, fish sauce, and ground black pepper to taste. Turn the heat back on and continue cooking for another minute. 
  8. Transfer Thai Chicken Fried Rice to a platter or individual plates. Garnish with the cucumbers, cilantro, and lime wedges.
  9. Serve with the chile fish sauce on the side for additional seasoning.

Keywords: thai, fried rice, chicken, khao phat gai, fast, spicy,