Today’s recipe is from the book Stir-Frying to the Sky’s Edge, by Grace Young. I was all set to make this dish yesterday. I had cooked the rice the night before as specified. But I did not read the rest of the recipe, or I would have seen how I needed to marinate the chicken for at least two hours. Since we got home from our day at the amusement park at 4pm, there was no way I was going to have that dish done before the kids went to bed. So it was a leftovers kind of night.
But I was able to prepare the chicken in the marinade after dinner. I used 5 chicken thighs, instead of the 2 whole chicken legs specified. I just prefer thighs, and had them on hand. This went into the refrigerator overnight.
Today, with a much lighter schedule, I removed the chicken from the fridge at 4:00, and cooked it at 4:30. By 5pm it was out and my thermometer registered over 170 degrees.
While the chicken was cooking, I had prepared the onions, carrots, scallions, and soy sauce mix. This was simple enough.
Once the chicken was done, I let it sit for a while before removing the meat from the bones and chopping it up into bite sized pieces. I reserved the pan drippings.
Then I got to work on the wok. First the peanut oil. Then the carrots and onions. I really liked how they charred in the wok.
Next I added the cold rice. The rice recipe says to use long grain rice. I am not really sure what that is. I compared my sushi rice to my jasmine rice and determined that the jasmine was a longer grain, so that is what I used. I don’t know if that is right. I followed the directions for rinsing the rice a few times until the water ran clear. I really did not see much of a change in the water after three time, so maybe this rice is already washed? Anyway, I mention this because when I added the cold rice to the wok, it was very clumpy. And I had fluffed it with a fork after it was made.
Next the soy sauce mixture went in and covered the rice clumps that I was trying to declump. Then I added the scallions and salt and pan drippings. This is when the fried rice went wet. I only added 1/2 of the pan dripping to the wok. I thought that cooking it a bit would make it dry out, but it did not really happen.
Tasting it, I needed to add a little more salt. And it never got fluffy like in my Chinese restaurant’s fried rice. This was disappointing. But maybe this is a more authentic fried rice. I don’t know.
Overall, it was tasty, but I would have preferred it drier. I would make this again, but without using the pan drippings.