(recipe) chicken fried rice thai style with ginger

To follow to the basilico frying boiled rice of the chicken, the float boiled rice of the tie of popularity introduction.
The people of the locale eat usually, “not to put”, affinity of the boiled rice batsugun.This time attaching the boiled rice and coloration, just a little small it finished the usual not putting in the impression which is witty.

As for kimete of taste ginger.Not to be as the fragrance attaching, because you use fully as “a tool”, it made piriri, it is harsh, it can enjoy.Harshly with saying, the red pepper it is harsh, because is not, it is the refreshing tasting kindly.
Furthermore this time, it was fragrant and in order high to finish in the taste which has roundness, it hid and it added the lemon glass as a taste.

As for not putting the tie which is connected with American culture, somewhere the bosom oak ku [te] only the taste which will be been relieved.While putting on the boiled rice, destroying the fried egg which is made karitsu and the frying burning, please ingest with float style of the tie.
The one which likes harsh ones, one doing to shake nun puller (prick of the red pepper entering nanpura) with the taste, please!

As for material and making to following page

Tie cooking: Ginger frying boiled rice of chicken (guy patsu [kin]) material
Business time: Approximately 10 minutes

chicken (take the skin, cut into large bite) 160~200g
onion (thick shredded) 1/2individual
red bell pepper (thick shredded) 1/2individual
green onions (5cmlength) 4this
cloud ear fungus (back in lukewarm water) 12sheet about
ginger (shredded peeled) tablespoon2 (about25g)
garlic (chopped) 1pieces
lemon grass (chopped) tsp.1 ( accepted without)
salad oil as appropriate
egg 2individual
red pepper (koguchikiri) , nam pla, cucumber, rice each appropriate
(seasoning)
taochio tablespoon1
soy sauce tsp.1
sugar millet (also available in white sugar) lid knob
seasoning sauce (accepted without) , black pepper each small
chicken stock tablespoon4

( ) taochio
seasoning made from fermented soybeans. flavor, such as those in a little salty miso in japan, what are you and is characterized by trolley.
taochio is here it enters the hand is, if you do not have the, miso kalamai+combined with water or miso+water+salt, or, it will taste a little different, you can also substitute a delicious oyster sauce.

procedure

1: heated to high temperatures put a generous amount of oil in wok, when the smoke comes out, add the eggs were placed into assigned to the vessel. around will be chosen as the crisp, remove and place when you hear the fox.

2: 1turn off the oil of wok, to the heat to medium. a little oil fry the chicken by adding the. turns the color of the chicken, fry garlic and lemon grass.

3: add onion smell if you get to high heat, lightly fry. ginger, wood ear, lightly fry the red pepper in addition.

4: in addition all the seasoning, once you have added to the familiar green onions seasoning ingredients, immediately stop the fire. serve with a rice bowl, cucumber, chili-spiked fish sauce (prick-pla) lacking in taste to eat.

point on the cooking!

chicken, but was cut to fit smaller and rice, if you want to snack, it is a good idea to cut large chicken.
· vegetables such as green onions instead of komatsuna, kidney, you can also deliciously sweet pepper. also, pork instead of chicken, seafood such as squid and shrimp in.

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• ginger rice thai style (1)