shadowsong26 (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
shadowsong26) wrote2013-08-26 04:50 pm
shadowsong26) wrote2013-08-26 04:50 pm
Entry tags:
Chicken Fried Rice and Apple Dumplings
I totally forgot to write this up last week when I made it, heh. Today I'm including the dessert recipe I made, since I more or less cobbled it together out of my head.
Chicken Fried Rice!
So, I more or less followed this recipe, at least for rough proportions/cooking times. I used my own assemblage of veggies, though.
Anywho, first you need to assemble your ingredients: rice, chicken, two eggs, soy sauce, sesame oil, an onion, and other assorted veggies.
I used (in addition to the onion) snow peas, celery, carrots, green pepper, and red pepper.
Get the rice cooking. While you're doing that, chop up all your veggies...
They don't need to be very finely chopped.
...and your chicken.
Voila!
Lightly scramble the eggs...
Like so
...and brown the chicken.
For best results, take a picture with your finger in it. Whoops!
Saute the onions until they start to soften, then add the chicken and a bit of soy sauce and cook another fiveish minutes.
The problem with the way I chopped my veggies: they were too squished together on my cutting board and I couldn't get the onions out all together without anything else. Oh, well.
Add the rest of your veggies and cook another fiveish minutes.
Lookit the pretty colors!
Add the rice, the eggs, and a thirdish cup of soy sauce, and cook it until it looks hot and fully mixed.
My plans were bigger than my pan. It spilled all over the stove.
Get it all pretty on the plate, and enjoy!
Nom nom nom.
Apple Dumplings!
For this you will need: a couple Granny Smith apples, sugar, pastry dough, butter/margerine, and vegetable oil.
Start by peeling and chopping the apples--I basically did eighths off the core that I then chopped in half. I did not get a picture of the apple bits, sadly, but there are some later in context.
After that, make a caramel--basically, cover a metal pan with sugar and stir it around as it melts. I added a bit of cinnamon to it, but you don't have to.
Shiny!
Note: you don't have to add a stick of butter to get it liquidy enough to pour, but I ended up having to do it because it solidified too fast as it cooled before I did so. It made for hard/crunchy bits in the first few finished dumplings (before I added the margarine) that weren't necessarily what I wanted.
Other Note: This is hot. Be very careful, and do not use a metal-handled spoon to pour it later or stir it in the pan. Owie.
After you make your caramel, take your pastry dough (I used the kind you can buy in the freezer at Giant because I'm lazy) and tear off squares that are about 3inx3in, and put an apple bit on each one.
Or whatever size looks like this, I'm bad at visual measurements and I wasn't exact when I was tearing.
Pour a spoonful of caramel over the apple segment.
Like so.
Fold up the dumplins so the pastry dough covers the apple.
I again warn you that the caramel is hot. This is not difficult, but nor is it for the faint of heart.
Then heat the oil in a frying pan, and fry the dumplings until the pastry dough is golden.
Something like this.
Serve with powdered sugar, and enjoy!
Chicken Fried Rice!
So, I more or less followed this recipe, at least for rough proportions/cooking times. I used my own assemblage of veggies, though.
Anywho, first you need to assemble your ingredients: rice, chicken, two eggs, soy sauce, sesame oil, an onion, and other assorted veggies.
I used (in addition to the onion) snow peas, celery, carrots, green pepper, and red pepper.
Get the rice cooking. While you're doing that, chop up all your veggies...
They don't need to be very finely chopped.
...and your chicken.
Voila!
Lightly scramble the eggs...
Like so
...and brown the chicken.
For best results, take a picture with your finger in it. Whoops!
Saute the onions until they start to soften, then add the chicken and a bit of soy sauce and cook another fiveish minutes.
The problem with the way I chopped my veggies: they were too squished together on my cutting board and I couldn't get the onions out all together without anything else. Oh, well.
Add the rest of your veggies and cook another fiveish minutes.
Lookit the pretty colors!
Add the rice, the eggs, and a thirdish cup of soy sauce, and cook it until it looks hot and fully mixed.
My plans were bigger than my pan. It spilled all over the stove.
Get it all pretty on the plate, and enjoy!
Nom nom nom.
Apple Dumplings!
For this you will need: a couple Granny Smith apples, sugar, pastry dough, butter/margerine, and vegetable oil.
Start by peeling and chopping the apples--I basically did eighths off the core that I then chopped in half. I did not get a picture of the apple bits, sadly, but there are some later in context.
After that, make a caramel--basically, cover a metal pan with sugar and stir it around as it melts. I added a bit of cinnamon to it, but you don't have to.
Shiny!
Note: you don't have to add a stick of butter to get it liquidy enough to pour, but I ended up having to do it because it solidified too fast as it cooled before I did so. It made for hard/crunchy bits in the first few finished dumplings (before I added the margarine) that weren't necessarily what I wanted.
Other Note: This is hot. Be very careful, and do not use a metal-handled spoon to pour it later or stir it in the pan. Owie.
After you make your caramel, take your pastry dough (I used the kind you can buy in the freezer at Giant because I'm lazy) and tear off squares that are about 3inx3in, and put an apple bit on each one.
Or whatever size looks like this, I'm bad at visual measurements and I wasn't exact when I was tearing.
Pour a spoonful of caramel over the apple segment.
Like so.
Fold up the dumplins so the pastry dough covers the apple.
I again warn you that the caramel is hot. This is not difficult, but nor is it for the faint of heart.
Then heat the oil in a frying pan, and fry the dumplings until the pastry dough is golden.
Something like this.
Serve with powdered sugar, and enjoy!