PERSIMMON GARLIC CHICKEN STIR FRY.

PERSIMMON GARLIC CHICKEN STIR FRY

When you have lot's of persimmons you need to be creative. :)  So I came up with this one three night ago and it's very yummy.

INGREDIENTS:
1 Flat of boneless chicken cut into little strips.
2 Tablespoon Olive oil
About three tablespoon of soy sauce.
1 scallion chopped
1 inch ginger finely grated
3 to 4 garlic cloves
A good hand full of cilantro
1 Firm Persimmons peeled and chopped into small cubes.
2 stalk celery chopped
About 3/4 cup finely chopped Broccoli
1 Tablespoon Hot chili garlic sauce (optional)
1 Poblano pepper finely diced.
2 Carrots diced.
A good handful of Snow Peas.
3 cups of cooked rice.
1/2 of Mexican zucchini. Cut in half, then chopped thinly.
1/2  of a yellow zucchini. Cut in half, then chopped thinly.

METHOD OF PREPARATION:

FIRST: 
Prepare the chicken on a separate cutting board for safety.  Put cut chicken into a large bowl. Set aside and wash knife, and cutting board and your hand very good.
Next, with a clean start. Now peel garlic, peel ginger, wash and dry cilantro.  Place all on a clean cutting board and roughly chop. Now keep chopping until it is very finely minced.  Chop chop chop. Add the minced mixture to raw chicken, also add the three tablespoons of soy sauce, 1 table spoon of Hot chili garlic sauce.  Next peel and dice Persimmon into little cubes also add this to the chicken.   Mix it all very well into the chicken and let it rest in the refrigerator for about 30 minutes to an hour.  Your choice.

SECOND: CHOPPING
Chop the carrots, celery, poblano, both zucchini's, broccoli, and scallion in to bite size piece.
But keep the zucchinis separate.

THIRD:  COOKING
THE CHICKEN: After the 30 minutes or hour is up. Take out a large pan and pour about 1 table spoon of Olive oil into it. Turn the burner to medium and let cook until all the pink is gone. As you stir it, keep looking it over to see if theirs any pink.  If all the pink is gone, turn the burner to low and put a lid on it.  It can cook like this until the veggies are done. But just to make sure pick out a big piece cut it in half and check for doneness.   If their is any pink put it back on low for two minutes.

THE VEGGIES:  In another pan add one tablespoon of olive oil and add the carrots, celery, poblano, broccoli and scallions. Turn the burner to high. About 1 mintues into the stir frying add  the zucchini. Taste the veggies often as you stir them. Keep them moving until they are done.
When the carrots are soft but not mussy, turn off the burner and mix in the snow peas, they will steam finished. Do not put the lid back on.  If you do the food will continue to over cook.

FOURTH:  RICE   ( I PUT BOTH RECIPES, SO Pick Which one you want)
HOW TO COOKE RICE OR AROMATIC RICE:
 If you just want to make regular white rice just don't add any extras, it's that simple. But if you do add away.  What I like to do after the aromatic rice is done cooking is add a little cheese to the top and add hot chili garlic sauce, mix it up and yummy.  And if you haven't noticed I like to be very exacting with my rice.

= means equal

1CONVERSION FOR RICE:  1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.

FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS


INGREDIENTS

1 1/4 CUP LONG GRAIN RICE

2  CLOVES GARLIC. DICED.

A HAND FULL CILANTRO DICED WITH THE GARLIC.

1 BAY LEAF

1/8 TEASPOON TURMERIC POWDER

1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.

2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.

3RD. PUT THE POT ON THE STOVE.

4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.

5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.

FIFTH: GET A BIG BOWL
Add rice, Add veggies and add chicken.  ENJOY.