This isn’t your typical fried rice. It has a clean taste with light and fluffy rice, garlic and lump crab. When preparing this recipe, it is important that the wok is very hot so the rice does not continue to steam and become mushy.
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The American classic: the sloppy Joe but with an Asian twist.
It’s hot, sticky, sweet. This Chinese American chicken commonly found on takeout menus is the perfect combination of sweet, tangy and citrus flavors. The chicken is marinated in orange juice to add an extra kick of citrus while tenderizing the meat. Small pieces of the chicken are then dredged and fried to a golden crisp before being coated in the sauce. I like to toss the chicken in the sauce rather than adding the sauce to the pan for it to caramelize so that the chicken remains crispy.