Chinese Beef and Carrots

Chinese Beef and Carrots


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Chinese Beef and Carrots - Video
Based on a recipe by Keith Floyd from his book Floyd's China, "Chinese Beef and Carrots" is an ideal meal to cook in a thermal cooker. Cuisine from Sichuan include a number of beef dishes as they are very popular among the Chinese Muslims and this was one of the areas Floyd visited during his TV series on China. I have made a few alterations to the original recipe but it basically stays the same. Like all of my recipes they can be used in a slow cooker but you will not have the same energy saving as when cooking in a thermal cooker.
Chinese Beef and Carrots
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Course Beef, Main Dish
Cuisine Chinese
Servings
Ingredients
Course Beef, Main Dish
Cuisine Chinese
Servings
Ingredients
Chinese Beef and Carrots
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Instructions
  1. Heat the oil in the inner pot over a medium heat.
  2. Add the garlic, ginger and spring onions and cook until golden brown.
  3. Add the beef and all the remaining ingredients except the water. Stir well.
  4. Pour over water to cover the meat and carrots.
  5. Bring to the boil and then simmer for 5 minutes.
  6. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 3 hours.
Cooking the rice in the top pot
  1. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 3 hours.
Before serving
  1. Check the seasoning and adjust with salt and pepper if needed
  2. Serve with the rice and some stir fry vegetables
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Chicken Adobo

Filipinos Favourite Chicken Adobo

Hits: 49

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Filipinos Favourite Chicken Adobo
The first time I tried chicken adobo was when some Filipino friends in Abu Dhabi made it for me. I then went on to learn that there is no defined recipe as every mum in the Philippines seem to have their own version. The basics of garlic, soy, and vinegar stay the same but the balance of these ingredients are altered to suit each person who makes it. There are even one or two who add coconut milk to the dish but as far as I can see this is not acceptable to many.
Chicken Adobo
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Course Chicken, Main Dish
Cuisine Filipino
Servings
Ingredients
Course Chicken, Main Dish
Cuisine Filipino
Servings
Ingredients
Chicken Adobo
Votes: 0
Rating: 0
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Instructions
  1. Put some cold water (to cool it down) in the insulated outer container and shut the lid and leave to stand in a cool place for about 15 minutes.
  2. Wash the chicken pieces well and put the in the inner pot.
  3. Add the rest of the ingredients and mix well.
  4. Put on the lid.
  5. After removing the water from the outer container put the inner pot in and shut the lid. Keep in a cool place for a minimum of 2 hours.
  6. When ready to cook the adobo, remove the inner pot and leave the lid of the outer container open so that it can warm up as you are going to use it next for cooking.
  7. Bring to the inner pot to the boil.
  8. Once boiling skim off any impurities that have formed on the surface and then turn the heat down to a simmer.
  9. Simmer for 5 minutes with the lid on before placing the inner pot into the outer insulated container. If the outer container still feels cold, warm it with a little warm water (not boiling) before putting the inner pot in.
  10. Shut the lid and leave to thermal cook without power for a minimum of 3 hours.
  11. Serve with rice which you can cook at the same time as the adobo in a top pot if you have one.
  12. NOTE: you can marinate the adobo in the fridge prior to cooking if you prefer.
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