Healthy Meal Bowl – Hot Chicken Stir Fry With Veggies And Brown Rice | How To Cook Brown Rice In Cooker. We are going to make Hot Chicken Stir Fry With Veggies And Brown Rice and it’s not just healthy, it’s really delicious too.
Velveting the chicken Velveting is the process of passing the marinated meat (mostly lean cuts of meat) briefly in oil or water. This process keeps the meat tender, juicy and moist. The secret to tenderizing the meat is egg whites, baking soda and cornstarch. As egg whites and baking soda are alkaline, it prevents the muscle fibers from tightening up. They remain tender and retain the moisture making the meat very juicy. Thanks Kenji Lopez Alt for teaching me how to velvet meat:) This makes the meat so moist and we love it at home. These days, I am always velveting the meat for any stir fry that I do at home. Do try this and I am sure you will be hooked.
Here are the things you can buy online for making this recipe Carbon Steel Wok Pan https://amzn.to/3s6NuSr Kikkoman All Purpose Soy Sauce https://amzn.to/3wBqPBe Chicken Stock Cube https://amzn.to/3LJbOS6 Brown Basmati Rice https://amzn.to/3wLSGgK
Here is the video of how to make Hot Chicken Stir Fry With Veggies And Brown Rice
Hot Chicken Stir Fry With Veggies
For Velveting The Chicken (Water Velvet)
500 grams boneless chicken breast, cut into thin strips 1/2 teaspoon black pepper powder 1/2 teaspoon sugar 1/2 teaspoon baking soda 1 teaspoon cornstarch 1 teaspoon soy sauce 1 teaspoon sesame oil 1 egg white
For the Stir-Fry
2 tablespoon groundnut oil 1 tablespoon minced ginger 2 tablespoon minced garlic 2 stalks spring onion (white part) 12 dried red chillies (seeds removed in half the chillies) 1 cup carrots cut in strips 1 cup baby corn cut in strips 1 cup broccoli florets 1 cup capsicum cut in strips 1/2 teaspoon black pepper powder 2 tablespoon soy sauce 1 teaspoon plain vinegar 1 chicken stock cube 1/2 cup water 1 teaspoon cornstarch 1/2 cup spring onion, cut in strips
For Cooking Brown Rice
1 cup brown basmati rice 5 cups water
First we will be velveting the chicken.
We have about 500 grams of boneless skinless chicken breasts that need to be cut into thin strips. Velveting is the process of passing the marinated meat (mostly lean cuts of meat) briefly in oil or water. This process keeps the meat tender, juicy and moist. Wash the chicken after cutting and drain the water completely.
To the chicken, add in a little pepper powder. If you have white pepper powder, you can use that too. Add a little sugar, half a teaspoon of baking soda – as baking soda is alkaline, it prevents the muscle fibers from tightening up while cooking. The meat remains tender and retains the moisture while cooking making the chicken very juicy. Add in little corn starch, soy sauce and little sesame oil. Finally add in the egg white. Mix everything well to combine. Make sure to massage the chicken well so the ingredients get to penetrate into the chicken flavoring it till deep.
Marinate the chicken for at least 30 minutes. You can leave it in the fridge for upto 3-4 hours if not using it immediately.
Now it’s time to velvet the meat. Bring a big pot of water to a boil. When it’s boiling, add in the marinated meat. Mix well so the chicken does not clump up. Let the water come to a boil again. It should take about a couple of minutes. You need not cook the chicken for long. We will be cooking it again briefly while stir-frying. So cooking for a couple of minutes will do.
After cooking for a couple of minutes, remove the chicken from the pan and set aside. Discard the water.
Now let’s stir fry. Heat a wok on high flame and add in the oil. I used groundnut oil today. To the oil, add in the minced ginger and the minced garlic. I like to use a lot of garlic as we love the flavour of garlic in stir-fries at home. You can always use more or less depending on what your family prefers. Add in the spring onions, the white part only at this stage. Add in the dried red chillies. Break the chillies into two and add to the wok. I have removed the seeds from half of them and kept the seeds in the remaining. Adjust the spice levels according to your taste. If you like a really spicy stir fry, leave the seeds on. If you want a mild stir fry, de-seed the red chillies so only the flavour of the chillies penetrate but not the heat. Most of the heat of the chilli is only in the seed. Saute briefly for a few seconds. We will need about four cups of veggies for this recipe. Add in the veggies that take a longer time to cook first. The veggies you use in your stir fry is totally up to you. I have added carrots and baby corn today. Mix the veggies well. Cook the veggies for a couple of minutes so it gets charred here and there. After a couple of minutes, add in the remaining veggies. I have added broccoli and capsicum. Make sure to cut all the veggies in similar sizes so they cook uniformly. Add in a few tablespoons of water at this stage so the veggies do not scorch at the bottom. Cover the wok with a lid and cook for a few minutes till the veggies are tender but firm. It should take about 3-4 minutes. Once the veggies are cooked to your liking, add in the chicken. Add in the black pepper powder. Add in the soy sauce. Add in a teaspoon of plain vinegar. I have also added a chicken stock cube for additional flavour. Just break it into small pieces and add so it does not remain clumpy. Cook everything for a few more minutes. Finally make a cornstarch slurry by mixing half a cup of water and a teaspoon of cornstarch. Mix well and add it to the wok. The slurry will coat the veggies and chicken making it slightly saucy. Along with the slurry, add in chopped spring onion. I like to add a lot of spring onion in stir fries. Cook for a couple of minutes for the sauce to thicken. At this stage, check for seasoning and add salt only if necessary. The soy sauce and the stock cube have enough salt in them. Our stir fry is ready.
Now let’s move on to the Brown Rice
I used a regular basmati variety for cooking today. There are two types of brown rice. The quick cooking variety and the regular old fashioned rice. I like the regular ones better as they are less processed, more hearty and remain very aromatic after cooking. This method will work for both kinds of rice. Wash and soak the rice for 15 minutes in water. No need to soak the brown rice for long. 15 minutes is good enough. I like to cook the brown rice using the drain method and not the absorption method. The drain method is where you cook the rice in lots of water and drain the excess water after cooking. The texture of rice cooked this way is much better than the texture of rice cooked using the absorption method. I have used about 1 cup of rice and 5 cups of water. Add them in a cooker and cook for two whistles. After the said whistles, let the pressure settle on its own. Once the pressure has settled, open the cooker. Drain the rice on a colander. Tap the colander several times to get rid of the excess water and moisture from the rice. Transfer the rice from the colander to a serving bowl. The rice will be cooked well and still hold as separate grains. Our brown rice is ready.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 30m
Hot Chicken Stir Fry With Veggies
For Velveting The Chicken (Water Velvet)
500 grams boneless chicken breast, cut into thin strips 1/2 teaspoon black pepper powder 1/2 teaspoon sugar 1/2 teaspoon baking soda 1 teaspoon cornstarch 1 teaspoon soy sauce 1 teaspoon sesame oil 1 egg white
For the Stir-Fry
2 tablespoon groundnut oil 1 tablespoon minced ginger 2 tablespoon minced garlic 2 stalks spring onion (white part) 12 dried red chillies (seeds removed in half the chillies) 1 cup carrots cut in strips 1 cup baby corn cut in strips 1 cup broccoli florets 1 cup capsicum cut in strips 1/2 teaspoon black pepper powder 2 tablespoon soy sauce 1 teaspoon plain vinegar 1 chicken stock cube 1/2 cup water 1 teaspoon cornstarch 1/2 cup spring onion, cut in strips
For Cooking Brown Rice
1 cup brown basmati rice 5 cups water
First we will be velveting the chicken.
We have about 500 grams of boneless skinless chicken breasts that need to be cut into thin strips. Velveting is the process of passing the marinated meat (mostly lean cuts of meat) briefly in oil or water. This process keeps the meat tender, juicy and moist. Wash the chicken after cutting and drain the water completely.
To the chicken, add in a little pepper powder. If you have white pepper powder, you can use that too. Add a little sugar, half a teaspoon of baking soda – as baking soda is alkaline, it prevents the muscle fibers from tightening up while cooking. The meat remains tender and retains the moisture while cooking making the chicken very juicy. Add in little corn starch, soy sauce and little sesame oil. Finally add in the egg white. Mix everything well to combine. Make sure to massage the chicken well so the ingredients get to penetrate into the chicken flavoring it till deep.
Marinate the chicken for at least 30 minutes. You can leave it in the fridge for upto 3-4 hours if not using it immediately.
Now it’s time to velvet the meat. Bring a big pot of water to a boil. When it’s boiling, add in the marinated meat. Mix well so the chicken does not clump up. Let the water come to a boil again. It should take about a couple of minutes. You need not cook the chicken for long. We will be cooking it again briefly while stir-frying. So cooking for a couple of minutes will do.
After cooking for a couple of minutes, remove the chicken from the pan and set aside. Discard the water.
Now let’s stir fry. Heat a wok on high flame and add in the oil. I used groundnut oil today. To the oil, add in the minced ginger and the minced garlic. I like to use a lot of garlic as we love the flavour of garlic in stir-fries at home. You can always use more or less depending on what your family prefers. Add in the spring onions, the white part only at this stage. Add in the dried red chillies. Break the chillies into two and add to the wok. I have removed the seeds from half of them and kept the seeds in the remaining. Adjust the spice levels according to your taste. If you like a really spicy stir fry, leave the seeds on. If you want a mild stir fry, de-seed the red chillies so only the flavour of the chillies penetrate but not the heat. Most of the heat of the chilli is only in the seed. Saute briefly for a few seconds. We will need about four cups of veggies for this recipe. Add in the veggies that take a longer time to cook first. The veggies you use in your stir fry is totally up to you. I have added carrots and baby corn today. Mix the veggies well. Cook the veggies for a couple of minutes so it gets charred here and there. After a couple of minutes, add in the remaining veggies. I have added broccoli and capsicum. Make sure to cut all the veggies in similar sizes so they cook uniformly. Add in a few tablespoons of water at this stage so the veggies do not scorch at the bottom. Cover the wok with a lid and cook for a few minutes till the veggies are tender but firm. It should take about 3-4 minutes. Once the veggies are cooked to your liking, add in the chicken. Add in the black pepper powder. Add in the soy sauce. Add in a teaspoon of plain vinegar. I have also added a chicken stock cube for additional flavour. Just break it into small pieces and add so it does not remain clumpy. Cook everything for a few more minutes. Finally make a cornstarch slurry by mixing half a cup of water and a teaspoon of cornstarch. Mix well and add it to the wok. The slurry will coat the veggies and chicken making it slightly saucy. Along with the slurry, add in chopped spring onion. I like to add a lot of spring onion in stir fries. Cook for a couple of minutes for the sauce to thicken. At this stage, check for seasoning and add salt only if necessary. The soy sauce and the stock cube have enough salt in them. Our stir fry is ready.
Now let’s move on to the Brown Rice
I used a regular basmati variety for cooking today. There are two types of brown rice. The quick cooking variety and the regular old fashioned rice. I like the regular ones better as they are less processed, more hearty and remain very aromatic after cooking. This method will work for both kinds of rice. Wash and soak the rice for 15 minutes in water. No need to soak the brown rice for long. 15 minutes is good enough. I like to cook the brown rice using the drain method and not the absorption method. The drain method is where you cook the rice in lots of water and drain the excess water after cooking. The texture of rice cooked this way is much better than the texture of rice cooked using the absorption method. I have used about 1 cup of rice and 5 cups of water. Add them in a cooker and cook for two whistles. After the said whistles, let the pressure settle on its own. Once the pressure has settled, open the cooker. Drain the rice on a colander. Tap the colander several times to get rid of the excess water and moisture from the rice. Transfer the rice from the colander to a serving bowl. The rice will be cooked well and still hold as separate grains. Our brown rice is ready.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/hot-chicken-stir-fry/
This egg curry is a traditional South Tamilnadu special, the paruppu muttai aanam – eggs poached in a lentil gravy. This dish is usually served for breakfast with idli .
Recipe Courtesy: Faiza at https://www.instagram.com/earthandethics/
Faiza shared this recipe some time back. Actually, I pestered her. The truth is that I did not have to pester her a lot. She was sweet enough to share her family recipe for this classic egg curry with me. This recipe is from Faiza’s grandma. She calls this curry as Muttai aanam. The unique thing about the recipe is that the eggs are poached in a masoor dal gravy. A very unique everyday preparation made for breakfast and is usually served with idli. Here are the things you can buy online for making this recipe. Deep Frypan with Stainless Steel Lid https://amzn.to/3M1OyyK Indian Sesame oil https://amzn.to/3LWdgRb High Curcumin Lakadong Turmeric Powder https://amzn.to/3zeG2cW
Here is the video of how to make Mysore Paruppu Muttai Aanam | Masoor Dal Poached Egg Curry Recipe Print
2 tablespoon Indian sesame oil 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 2 sprigs curry leaves 2 green chillies, chopped 1 cup onions, chopped 1/2 tablespoon ginger garlic paste 1 cup tomatoes, chopped 1/4 cup coriander leaves, chopped (divided) 1 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 2 teaspoon coriander powder 1/2 cup masoor dal 2.5 cups water 4 eggs
Heat oil in a pan. I have used sesame oil for making this recipe today. But, any vegetable oil will work just fine. Add in little mustard seeds, cumin seeds, curry leaves and some chopped green chillies. Saute the herbs and spices for a few seconds in oil so they turn aromatic and the mustard seeds start to crackle. Add in the finely chopped onions to the pan. Saute the onions for about 3-4 minutes till the onions turn soft and slowly start to brown. Once the onions are starting to change color, add in the ginger garlic paste, finely chopped tomatoes and some chopped coriander leaves. Mix everything well to combine. Add salt to season the curry. Add about a teaspoon in the beginning and we can always adjust the seasoning later if need be. Mix again so the salt coats the tomatoes. Cover the pan with a lid and cook for about 4 to 5 minutes till the tomatoes are slightly mushy. Our tomatoes should be well cooked by this time. Take a potato masher and mash the tomato mixture. This is a cool trick to get a nice creamy gravy. The big bits of onion and tomato will become mushy and the mixture will become thick. At this stage, add in the turmeric powder, red chilli powder and coriander powder. Adjust the red chilli powder according to your taste. Remember that we also added green chillies for spice. Saute the spices for a minute. Add in half a cup of washed masoor dal to the pan. We also colloquially call this as mysore dal or mysore paruppu in Tamilnadu. Mix well to combine. Add about 2 cups of water at this stage. Cover the pan with a lid and cook on a low flame for about 15 minutes. After 15 minutes the lentils should be cooked well. Take a small piece of the cooked lentil and try to press them between your fingers. The lentil should hold its shape but is soft and cooked well. Add little water at this stage if the curry is thick. Mix well. Let it come to a boil. Once the curry is boiling, add in the eggs. I like to break the eggs in a small cup and then add it to the pan. Breaking the eggs directly in the pan somehow changes the shape and texture of the poached eggs. Also you don’t want to be searching for any accidental shell that might fall into the gravy while breaking the eggs directly onto the pan. This method is easy and works every time. Cover the pan and cook on a low flame for about 10 minutes. After 10 minutes, the eggs should be poached and our curry is ready. Gently try moving the eggs in the pan to make sure that it’s not stuck to the bottom. Be gentle on the eggs so they do not break. Finally sprinkle with coriander leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
