Chicken Caps Rice

December 14, 2016 by  
Filed under Chicken, Recipes, Rice, Tomatoes

Chicken Caps Rice

If you have unconsumed cooked rice and chicken meat, or excess tomatoes at home, use this recipe to turn them into a delicious dish!

This recipe is developed by Lee Zhi Wei Jolyn and Chloe Chiam Ke Xuan, Asian Culinary Arts students from ITE College West.

Number of Servings: 3

Preparation and Cooking Time: 2 hours

Ingredients

  • Red capsicum – 113 gm
  • Green capsicum – 113 gm
  • Shallot – 14 gm
  • Parsley – 5 gm
  • Egg – 70 gm
  • Black Pepper – 12 gm
  • White pepper – 8 gm
  • Spring Onion – 15 gm
  • Light soya sauce – 40 gm
  • Dark Soya Sauce – 20 gm
  • Oyster Sauce – 20 gm
  • Salt – 12 gm
  • Unconsumed Chicken Breast – 172 gm
  • Excess Tomatoes – 70 gm
  • Garlic – 6 gm
  • Unconsumed White Rice – 500 gm
  • Oil – 20 gm

Method

  1. Take out the unconsumed rice.
  2. Cut the cooked chicken into small pieces and season with salt and black pepper, if necessary and set it aside.
  3. Chop and cut the red, green capsicum, onions, tomatoes, garlic and shallots into cubes size, then set it aside.
  4. Slice the parsley and spring onion into small pieces and soak it in ice water.
  5. Heat up the wok with some oil.
  6. Stir fry the chicken and set it aside.
  7. Stir fry the garlic, red and green capsicums, onions and shallots.
  8. Add in the chicken and cooked rice.
  9. Add the light soya sauce, oyster sauce, white pepper, salt for flavour, dark soya sauce for appearance.
  10. Stir fry for a while using medium heat.
  11. Lastly, garnish it with sliced spring onion and parsley.

Chicken Caps Rice - Students

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

  • All cooked food should be refrigerated or frozen within 2 hours after cooking.
  • Store cooked food in a clean, shallow container.
  • Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
  • When freezing cooked food, make sure they are wrapped tightly.
  • Keep your refrigerator uncluttered so that air can circulate and cool food properly.
  • Do not refreeze frozen food that have been thawed.
  • As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

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