COOKING RICE STICKS RECIPES

Name: Rice Stick noodles Stir Fry
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bunch of rice stick noodles around 200g; 1 cup of shredded chicken ( , either breast or leg); 1 cup of celery; 1 red pepper ( , cut into pieces); 2 cloves garlic ( , sliced); 1 green onion; pinch of salt; 1/2 tablespoon light soy sauce; 1/2 tablespoon Laoganma Dou-chi chili sauce ( , or other chili sauces); 1 tablespoon cooking oil; toasted sesame seeds (optional); 1/2 tablespoon light soy sauce; 1/2 tablespoon oyster sauce; pinch of ground pepper; 1 tablespoon cornstarch; 1 tablespoon cooking wine

RICE STICK NOODLES STIR FRY | CHINA SICHUAN FOOD

Rice Stick Noodles Stir Fry | China Sichuan Food image

Super easy and healthy rice stick noodles stir fried with chicken, celery and a national chili sauce from China--Douchi chili sauce.

Provided by Elaine

Categories staple food

Total Time 130 minutes

Prep Time 120 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 16

Ingredients

1 bunch of rice stick noodles around 200g
1 cup of shredded chicken ( , either breast or leg)
1 cup of celery
1 red pepper ( , cut into pieces)
2 cloves garlic ( , sliced)
1 green onion
pinch of salt
1/2 tablespoon light soy sauce
1/2 tablespoon Laoganma Dou-chi chili sauce ( , or other chili sauces)
1 tablespoon cooking oil
toasted sesame seeds (optional)
1/2 tablespoon light soy sauce
1/2 tablespoon oyster sauce
pinch of ground pepper
1 tablespoon cornstarch
1 tablespoon cooking wine

Steps:

Pre-soak the rice stick noodles with room temperature water for at least 2 hours. I usually soak them in previous night. If you are using dried rice stick noodles, soak them for around 10 minutes.
Marinate chicken meat with all the seasonings.
To cook the rice noodles
To stir fry the dish

Nutrition Facts : Calories 597 kcal, CarbohydrateContent 100 g, ProteinContent 8 g, FatContent 15 g, SaturatedFatContent 2 g, CholesterolContent 19 mg, SodiumContent 2435 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving

BASIC STICKY RICE RECIPE - NYT COOKING

Basic Sticky Rice Recipe - NYT Cooking image

Also known as “sweet rice” or glutinous rice (though it’s gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia. Traditionally, it’s cooked over steam in a conical woven basket. If you don’t have such a steamer, you can use a standard stacking steamer, a colander lined with muslin or cheesecloth, or a fine mesh strainer that fits over a saucepan. For the best texture, cooking sticky rice over hot steam is ideal, but it is possible to pull it off in an electric rice cooker, using less water than usual, or in a pot on the stove. What follows are the basic instructions for success.

Provided by David Tanis

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 1

Ingredients

1 cup glutinous (sweet) rice, preferably long-grain

Steps:

Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.
Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.

Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 0 grams, CarbohydrateContent 39 grams, FatContent 0 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 0 milligrams

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BASIC STICKY RICE RECIPE - NYT COOKING

Also known as “sweet rice” or glutinous rice (though it’s gluten free), sticky rice is a large white grain that becomes translucent, shiny and extremely sticky when steamed. Sticky rice is a staple in Laos, where it is especially beloved, but it has ardent fans throughout Asia. Traditionally, it’s cooked over steam in a conical woven basket. If you don’t have such a steamer, you can use a standard stacking steamer, a colander lined with muslin or cheesecloth, or a fine mesh strainer that fits over a saucepan. For the best texture, cooking sticky rice over hot steam is ideal, but it is possible to pull it off in an electric rice cooker, using less water than usual, or in a pot on the stove. What follows are the basic instructions for success.
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Calories 176 per serving

Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.

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