Chicken Manchow Soup, Dragon Chicken and Vegetable Fried Rice

Ingredients

• 500 g boneless skinless chicken breast (cut into thin 2-inch strips)
• 1 tbsp ginger garlic paste
• 1 tbsp soy sauce (for marinade)
• 0.5 tsp white pepper powder
• 0.5 tsp salt (for marinade)
• 1 pcs egg (lightly beaten)
• 3 tbsp cornflour (for coating)
• 2 tbsp all purpose flour
• 2 cup oil (for deep frying)
• 5 pcs dried red chilies (broken into halves)
• 0.25 cup cashew nuts (halved or whole)
• 4 clove garlic (finely chopped)
• 1 inch ginger (finely chopped)
• 1 pcs onion (medium, cut into 1-inch cubes)
• 1 pcs capsicum (medium, cut into 1-inch cubes)
• 2 tbsp red chili sauce
• 3 tbsp tomato ketchup
• 1 tsp white vinegar
• 1 tsp sugar
• 2 tbsp water (for slurry)
• 2 tbsp spring onion greens (chopped, for garnish)

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken strips with ginger-garlic paste, 1 tbsp soy sauce, white pepper powder, and 0.5 tsp salt.
   • Mix thoroughly to ensure each piece is evenly coated.
   • Set aside to marinate for at least 20 minutes.
2. 2

   Prepare Batter and Coat Chicken

   • To the marinated chicken, add the lightly beaten egg, 3 tbsp cornflour, and 2 tbsp all-purpose flour.
   • Mix well until the chicken strips are coated in a smooth, lump-free batter.
3. 3

   Deep-Fry the Chicken

   • Heat oil for deep-frying in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
   • Carefully slide the battered chicken strips into the hot oil one by one, avoiding overcrowding. Fry in 2-3 batches.
   • Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
   • Remove with a slotted spoon and drain on a wire rack to maintain crispiness.

Ingredients

• 4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
• 3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
• 2 pcs large eggs (Lightly beaten in a small bowl.)
• 4 clove garlic (Finely minced.)
• 1 tbsp fresh ginger (Finely grated.)
• 3 pcs scallions (Thinly sliced, with white and green parts separated.)
• 1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
• 3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
• 0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
• 0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
• 1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)

Instructions

1. 1

   Prepare the Eggs

   • Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
   • Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
   • Remove the scrambled eggs from the wok and set them aside on a plate.
2. 2

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tablespoons of oil to the same wok over high heat.
   • Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
   • Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3. 3

   Fry the Rice

   • Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
   • Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.