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Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked ...
Indonesian nasi goreng with chicken, fried egg, prawn cracker and vegetables. Nasi goreng means fried rice in Indonesian and Malay languages. It is one of five national dish of Indonesia. [8] It is distinguished from other Asian fried rice recipes through the widespread use of sweet soy sauce (kecap manis) and ground shrimp paste.
Its main ingredients are leaf vegetable, broth, and edible mushrooms. Pig's organ soup; Pigeon soup; Pork blood soup; Shark fin soup [5] Silkie soup – Also known as Black chicken soup; Stewed chicken soup; Tian mo; Tomato and egg soup; Turtle soup – In countries such as Singapore with large Chinese populations, turtle soup is a Chinese ...
The dish typically consists of chikin raisu (chicken rice: rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried scrambled eggs. The ingredients flavoring the rice vary. Often, the rice is fried with various meats (but typically chicken) or vegetables, and can be flavored with beef stock, ketchup, demi-glace, white sauce or ...
Assam laksa – rice noodles in a sour fish soup. Various toppings including shredded fish, cucumber, raw onion, pineapple, chilli and mint. There are regional variations throughout Malaysia. Curry laksa – rice noodles in a coconut curry soup. [7] Topped with prawns or chicken, cockles, bean sprouts, tofu puffs and sliced fish cakes.
A typical bento bought from a grocery store. A bento (弁当, bentō) [1] is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections).
The basic elements of Chinese fried rice include rice, meat and vegetables, soy sauce and garlic. A number of fried rice recipes have been developed in China, such as Yangzhou and Sichuan fried rice. Leftover cooked rice among the Cantonese is commonly made into fried rice, prepared with chopped vegetables and meat. [5]
Typically, rice, orzo, pastina, or tapioca [3] are cooked in the broth before the mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. [citation needed] It is often served with pieces of the meat and vegetables reserved from the broth. The soup is usually made with whole eggs, but sometimes with just yolks. [4]
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