China

This week in International Foods we focused on the country of China. Not going to lie, Chinese food is my favorite and I have been waiting all semester for this unit.

The terrain in China then gradually descends from west to east like a staircase creating many different cuisines. The stair steps range from mountains to hills, foothills, and eventually shallows together with the islands on the rim of the mainland. China lies mainly in the north temperate zone, characterized by a warm climate and distinctive seasons, a climate well suited for habitation. These conditions spring onions, soy sauce, garlic, gingerroot, and of course rice common ingredients in Chinese cooking.

Chicken Fried Rice
Ingredients

• 1 cup long-grain rice
• 3 T. oil
• 1/2 cup chopped onion
• 1/4 green pepper, chopped
• 1 chicken breast
• 2 eggs, beaten
• 2 T. soy sauce
• 1 cup vegetables

Recipe

1. Place rice in 2 cups of cold water; bring to a boil.
2. When it boils, reduce the temperature to low, cover with a lid and simmer for approximately 10-15 or until the water disappears. Check for doneness by taste testing.
3. Cut chicken into bite size pieces.
4. Add 2 T. oil to wok or skillet. Preheat and add chicken. Cook until the chicken is all white, no pink. Then, removed from wok or skillet, onto a plate.
5. Put chopped green pepper and onions in wok or skillet and cook until crisp tender. Remember from wok or skillet to a plate.
6. Add oil if necessary and stir fry eggs until done.
7. Add cooked rice to eggs then add soy sauce, chicken and vegetables.
8. Mix and heat thoroughly.

My Thoughts

Personally, I loved this China unit. I had never tried chicken fried rice before but after this I would definitely try it again. This has been my favorite unit so far.