Chinese: Shrimp Fried Rice

Yield: 3 Servings
---CATE VANICEK---
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 t Cornstarch
1 t Wine
1 T Soy sauce
1/4 t MSG (optional)
2 Green onions, diced
1 t Salt
Peanut oil
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into
small strips.
Heat peanut oil over high heat. Stir-fry shrimp and chicken. When
done, sizzle in 1 tsp. wine.
Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, /4
tsp. MSG and the diced green onion. Add 1 tsp. salt (or more).
Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips.
Serve hot.
Note: The cooked rice should not be sticky. It might even be better to
use day-old rice. If you must use freshly cooked rice, you may spread
the rice on a cookie sheet and let cool completely before you stir-fry
it.

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Chickenlegs with Mango Chutney & Carott Rice

Yield: 2 Servings
18 oz Chickenlegs,allready cooked
---Chutney:---
1 Mango, fresh or
1/3 oz Mango ,canned
1 Onion
1 Piece of fresh Ingwer
1 T Oil
2 oz Raisins
1 T Sugar
3 T Vinegar
1 T Catsup
Pepper
1/2 t Coriander
1/2 t Kurcuma
---Rice:---
5 oz Rice
3 T Coconut, shredded
3 1/2 oz Carotts
1/3 oz Butter
2 T Sugar
Bake the precooked chickenlegs in 200 C oven untill they are brown. 2.
Peel the mango, remove stone and cut into small cubes. 3. Peel and chop
onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute
the onion; add the mango and ingwer.Saute a minute more.Add the rest
and let it simmer 30 minutes. Let it cool and season as hot as you
like. 6. Simmer the rice in saltwater until done; keep warm 7. Put the
coconut into a dry skillet and brown it. Peel the carotts and cut into
fine strips or grate them. 9. Heat the butter in skilett and fry the
carotts shortly; add sugar and heat until sugar has become caramel.
Stir all the time. 10.Add carotts and the coconut to the rice, mix and
serve with the cold chicken and the cold mango. Good for hot
summerdays.

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Chicken Flavored Rice Mix

Yield: 1 Serving
4 c Uncooked Long Grain Rice
1 t Salt
2 t Dried Parsley Flakes
4 T Instant Chicken Bouillon
2 t Dried Tarragon
1/4 t White Pepper
Combine all ingredients in a large bowl. Stir until evenly
distributed. Put about 1 1/3 cups into three 1-pint containers and
label as Chicken-Flavored Rice Mix. Store in a cool, dry place and use
within 6 to 8 months.
Makes about 4 cups of mix.
CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with
cups cold water and 1 T butter or margarine in a medium saucepan. Bring
water to a boil over high heat. Cover and reduce the heat and cook for
15 to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.

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Chestnuts With Rice

Yield: 4 Servings


1 md Onion, sliced finely


1/4 lb Mushrooms, sliced


Margarine as required


1 t All-purpose flour


1/2 c Stock


1 lb Chestnuts, boiled


Salt & black pepper


1/2 c White wine


2 c Cooked rice


Saute onion & mushrooms in margarine till brown. Add flour & blend.


Gradually add stock. Stir till smooth. Add peeled & chopped chestnuts


& mix well. Season. Add white wine, heat to boiling point & serve


over rice.

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