- 1 C All Purpose Flour
- 1/2 Tsp Kosher Salt
- 2 Tsp Baking Powder
- 1/2 C Water
Combine all dry ingredients in a clean dry bowl. Add water and mix until combined. Knead dough for a couple minutes until it is smooth and forms a ball, you may need some flour for dusting and kneading. Return dough to bowl and rest for 10 minutes, covered.
Bring a pot of water to the boil and season with salt.
Break up dough into balls about the size of a marble, should make roughly 48 equal sized balls. Place one ball in the palm of your hands and rub them together as though you were trying to rub a stick between your palms. The dough will naturally form into a cylinder with tapered ends. Once all the balls are made into spinners, place them in the boiling water and cook for 5 minutes until fully cooked. Transfer to a clean tray rubbed with a little bit of vegetable oil. Allow the spinners to cool.
Finishing the Dish
- 1 Tbsp Unsalted Butter
- 1 Tbsp Vegetable Oil
- Meat of 1/2 leftover Chicken (no skin or bones)
- 1 Tbsp sliced fresh Garlic
- 1 C Chicken Stock
- 3/4 C frozen Peas
- 1 Tbsp freshly squeezed Lemon juice
- 2 Tbsp julienned fresh Sage
- Kosher Salt and freshly ground Black Pepper to taste
- Freshly grated Parmesan Cheese to taste
Preheat a large pan to medium heat and add butter and oil. Add chicken and garlic and sauté until heated through, then add chicken stock and sauté until liquid is reduced by half. Add frozen peas and cook until peas are heated through, approximately 1 minute. Add lemon juice and sage, toss quickly and season to taste with salt and pepper.
Plate into 4 equal portions in a bowl and garnish each with parmesan cheese.
- 1 large Egg
- 3 Tbsp Vegetable Oil
- 1/3 C diced White Onion
- 1/4 C diced Carrot
- 2 Tsp minced Garlic
- 1 Tsp sliced Green Onion (white part only)
- 1/2 C diced Red Pepper
- 3/4 C cubed leftover Pork Chop
- 2 1/2 C cooked, cold day old, Long Grain White Rice
- 1/4 C Peas (frozen is fine, thawed)
- 1 Tbsp Low-Sodium Soy Sauce
- 1/4 Tsp freshly ground White Peppercorn
For garnish, 2 Tsp slice Green Onion (green part only)
Preheat a large non-stick pan over medium high heat.
In a small bowl, whisk egg and 1 tsp vegetable oil until well combined and slightly frothy. To hot pan, add 2 tsp vegetable oil and swirl to coat pan evenly. Add egg to pan in one swift movement, and let it spread evenly and thinly across the hot surface to form a thin crepe. This will only take a few seconds, so don’t walk away! As soon as the egg has begun to set, slide or flip the crepe directly onto a cutting board, using a heat resistant spatula to assist as needed. Let egg crepe cool down slightly while the fried rice is assembled.
Return the non-stick pan back to stovetop, and raise heat to high. Add 2 tbsp vegetable oil to hot pan and add onion and carrot first. Fry, stirring occasionally until onions have taken on a little colour and carrots have softened slightly, about 2 minutes. Next, add minced garlic and the green onion whites and fry another minute, followed by the diced red pepper. After another minute, add the cubed pork chop and stir through, letting the meat brown and slightly crisp up. Add rice and let sit, untouched, for a minute to crisp up the bottom, before stirring. Try to use a folding motion as you stir to avoid breaking up the rice grains too much. Add in peas and soy sauce and fold in to combine everything thoroughly. Season with white pepper, toss till evenly distributed and transfer immediately to serving platter.
To finish, roll the egg crepe into a little cigar, and thinly slice across to form ribbons. Garnish the hot fried rice with the egg ribbons, and sliced green onion tops. Serve right away.