I debated for a few minutes about the name of this recipe. Fried chicken and cabbage fried rice does sound redundant. Alliteration, I believe, is the correct term. But I decided to retain it because it is the perfect description for this dish. It is a variation of the basic Chinese fried rice recipe, of course, although cabbage is not a usual ingredient with Chinese fried rice probably because it is a watery vegetable and water in fried rice can be disastrous. Well, when a cook is challenged, the cook finds a way. :wink:
We had this fried rice dish towards the end of last week on a day when I should have gone to the supermarket but didn’t because I had deadlines galore. I had about five chicken thighs, half a head of cabbage, a carrot and leftover bacon-and-egg fried rice that my daughter cooked earlier in the day. To be perfectly honest, this is a fried rice over fried rice dish. But you know what? Everyone loved it. :)
5-6 c. of cold cooked rice, mashed to separate the grains
5 chicken thighs, chopped through the bones in 2-3 portions
1 large carrot, roughly chopped
half a head of cabbage, shredded
1 head of garlic, finely minced
1 large white onion, roughly chopped
salt and pepper
4-5 tbsps. of vegetable cooking oil + 4-5 tbsps. of butter or margarine
finely chopped cilantro (coriander or wansuy leaves)
1 egg, beaten
2 strips of belly bacon
Cooking procedure :
I added the egg and bacon among the ingredients because I’m 99% sure that you don’t have leftover bacon-and-egg fried rice. :razz: Dice the bacon and fry until crisp, drain on paper towels then set aside. Fry the egg in the bacon fat, roughly chop and set aside.
Season the chicken thighs with salt and pepper.
Heat the vegetable cooking oil and the butter or margarine until very hot. Fry the chicken thighs until done. Another option is to grill or broil the chicken although you won’t have drippings which are really so good when mixed with the rice. Frying shouldn’t take more than 10 minutes (12 minutes if the chicken thighs are rather large) considering the size of the chicken pieces.
A little note here. Pan-frying the chicken won’t brown them as nicely as deep frying will. I didn’t want to deep fry the chicken because I would have to pour off all the excess oil from the pan which would have meant losing the drippings from the chicken that would have naturally mixed in with the oil. So, I sacrified color for flavor.
Add the chopped carrot, cilantro, minced garlic and chopped onion and cook, stirring, for about 30 seconds. Add the shredded cabbage and cook, tossing, just until the cabbage starts to soften. You have to be careful at this stage because you want the cabbage to stay crisp and not render too much water. Add the rice and season with salt and pepper (or light soy sauce, if you prefer). Cook, stirring, until heated through. Stir in the bacon and egg (or the leftover bacon-and-egg fried rice if you just happen to have some). Cook for a few more seconds and serve hot.