A few nights ago we roasted a chicken. Not one of ours.
So we had mostly dark meat left, two wings, two drumsticks, a thigh,
and a small amount of breast meat. I diced up the meat and made two
masu of rice for chicken fried rice. I put the bones in water for some
stock. And I took the skin off all the letover parts and pan-fried the
pieces of skin in some duck fat and...OMG. One hell of a snack.
The Chicken Fried Rice Recipe.
Stir fry two large eggs in a wok in peanut oil and set aside. Slice onions, baby carrots, broccoli crowns, and corn, cut off the cob and add to the oil. Note this is what we have in the refrigerator. You can add what you can find. Once the vegetables are browned, add diced leftover chicken and stir fry for three minutes. Add two masu of cooked white rice, enough soy to color the rice, and two Tbsp of Korean Denjang (available in specialty Asian markets). Stir well and allow the rice to brown and crisp on the bottom of the wok. Stir again, allow to sit, stir and allow to sit until the rice has become somewhat crispy, a total of about five minutes. Add the egg and stir well. Plate and serve immediately.
Looks great! Some of us may not know what a masu is. Denjang is a fermented soybean paste, similar to Japanese miso, with a deep rich flavor, and somewhat salty. In many cases, it can be mixed with gochujang, or hot pepper paste/sauce, and used for various things, including as a dip for fresh mild green chiles.
ReplyDelete