Asian Chao Locations Recipes

AUTHENTIC YANGZHOU FRIED RICE (CHAO FAN)

Steps:

• Make sure all of your ingredients are prepared ahead of time. Beat the eggs together in a bowl and add salt to taste. Using your hands or a spoon, break up the refrigerated rice so that most of the individual grains are separated
• Heat up a wok or large pan over medium-high heat and add 1 tablespoon of oil. Swirl around the pan and heat until just smoking. Add the carrots and peas and cook for 1-2 minutes
• Add the shrimp to the wok. Season with a generous amount of salt. Cook for 30 seconds while stirring constantly to ensure the shrimp all get evenly cooked. Remove from heat and pour the peas, carrots, and shrimp into a bowl
• Return the wok to the heat and add 1 tablespoon of oil. Swirl around to coat the bottom of the wok and heat again until just smoking. Add the rice and cook for 1-2 minutes. Be sure to be stirring and tossing the rice continuously
• Make a hole in the middle of the rice and add the remaining 1 tablespoon of oil. Pour the eggs into the hole and cook for 30 seconds while stirring. Mix the egg and rice together and cook while stirring and tossing for another minute until the egg is mostly cooked
• Add the char siu and cook for 1 minute. Add the peas, carrots, and shrimp back to the wok along with the soy sauce and pepper and cook for 2 minutes, stirring and tossing continuously
• Turn off the heat and add the chopped scallions. Mix well and serve warm!

SUPER-SIMPLE OVERNIGHT PORRIDGE

Steps:

• In a 4-quart saucepan, combine the rice, chicken stock, and water. Cover and let sit overnight at cool room temperature (around or below 60°F) or in the refrigerator.
• The next morning, add the ginger and the white parts of the green onions to the pot. Partially cover (a small gap is perfect to minimize evaporation and avoid a boil over) and bring to vigorous simmer over high heat. Lower the heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting the heat as needed. When done, most of the liquid will have been absorbed (you'll see little separation between the rice and liquid). Discard the ginger and green onions. Stir the pot, cover tightly, turn off the heat, and let rest for 10 minutes to finish thickening. The desired thickness of the porridge can vary according to taste; it can be rustic and thick, or elegant and thin, or somewhere in between. If needed, add a splash of water to thin or cook a little longer to thicken. Taste and season with the salt.
• When ready to serve, reheat the porridge to a simmer, then ladle into individual bowls. Garnish with sliced green onions and pepper.
• Embellishments:
• Lean, light-tasting cháo responds well to fatty, salty, spicy, herbal enhancements. In addition to (or instead of) garnishing your porridge with green onion and pepper, consider the following, and feel free to mix and match.
• Toppings:
• Crisp chopped bacon, a fried or soft-boiled egg, and maybe chopped kimchi for punch.
• Lemongrass Tempeh Crumbles or Crispy Caramelized Pork Crumbles.
• Chopped Sriracha Tofu, fried onions or shallots, and coarsely chopped fresh cilantro, mint, or basil.
• Add-ins:
• Crack a raw egg into the bowl before ladling in the hot soup. Top with crumbled rice crackers and perhaps ribbons of Korean toasted seaweed snacks (one pack of gim is enough for a batch). Stir well before eating.
• Drop 8 ounces of raw peeled shrimp into the soup as it heats. When the shrimp are pink and cooked through, ladle out the soup. Add slivered ginger and maybe some gim.
• Stir in raw or seared mushroom. Add a handful of shredded cooked chicken or some shrimp, or both.