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diff --git a/Recipes/Chinese-Style Chicken Curry with Egg Fried Rice and Chips.html b/Recipes/Chinese-Style Chicken Curry with Egg Fried Rice and Chips.html new file mode 100644 index 0000000..d4919ba --- /dev/null +++ b/Recipes/Chinese-Style Chicken Curry with Egg Fried Rice and Chips.html @@ -0,0 +1,335 @@ +<!doctype html> +<html> + <head> + <meta charset="UTF-8" /> + <style type="text/css"> + /* Shared styles */ + body { + font-family: Helvetica, sans-serif; + font-size: 16px; + color: #34302e; + margin: 0.25in; + } + .name { + font-size: 18px; + font-family: Helvetica, sans-serif; + font-weight: normal; + margin: 0 0 10px 0; + } + .categories { + color: #605d5d; + font-size: 14px; + font-family: Helvetica, sans-serif; + font-style: italic; + } + .rating { + color: #d10505; + font-size: 14px; + } + .metadata { + font-size: 14px; + } + .infobox p { + margin: 0; + line-height: 150%; + } + .subhead { + color: #d10505; + font-weight: bold; + font-size: 14px; + text-transform: uppercase; + margin: 10px 0; + } + + .ingredients p { + margin: 4px 0; + } + /* To prevent nutrition/directions from getting too close + to ingredients */ + .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + </style> + </head> + <body> + <!-- Recipe --> + <div class="recipe" itemscope itemtype="http://schema.org/Recipe"> + <div class="infobox"> + <!-- Image --> + + <div class="photobox"> + <a + href="https://production-media.gousto.co.uk/cms/mood-image/3252_Chinese-Chicken-Curry-Egg-Fried-Rice--Chips-2311-1613392303969-x200.jpg" + > + <img + src="Images/78CE1839-5526-47E8-850C-4CDBD9305B49/0FF3D66E-04E0-4558-8395-256EC8F38D94.jpg" + itemprop="image" + class="photo photoswipe" + /> + </a> + </div> + + <!-- Name --> + <h1 itemprop="name" class="name"> + Chinese-Style Chicken Curry with Egg Fried Rice and Chips + </h1> + + <!-- Info --> + + <!-- Rating, categories --> + <p itemprop="aggregateRating" class="rating" value="0"></p> + + <p itemprop="recipeCategory" class="categories">Gousto</p> + + <p class="metadata"> + <!-- Cook time, prep time, servings, difficulty --> + + <b>Total Time: </b><span itemprop="totalTime">35 min</span> + + <b>Servings: </b><span itemprop="recipeYield">2 or 4 servings</span> + + <!-- Source --> + + <b>Source: </b> + + <a + itemprop="url" + href="https://www.gousto.co.uk/cookbook/recipes/chinese-chicken-curry-egg-fried-rice-chips" + > + <span itemprop="author">gousto.co.uk</span> + </a> + </p> + + <div class="clear"></div> + </div> + + <div class="left-column"> + <!-- Ingredients --> + + <div class="ingredientsbox"> + <h3 class="subhead">Ingredients</h3> + <div class="ingredients text"> + <p class="line" itemprop="recipeIngredient"> + <strong>160</strong>g fine green beans + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>15</strong>g fresh root ginger + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>10</strong>ml toasted sesame oil † + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>15</strong>ml soy sauce † + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>100</strong>g white long grain rice + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>2</strong> white potatoes + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>2</strong> British chicken breast portions + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1</strong> carrot + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1</strong> British free-range egg † + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>2</strong> tbsp curry powder + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>2</strong> tbsp cornflour + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1/2</strong> tsp five-spice mix + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1</strong> garlic clove + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1</strong> brown onion + </p> + </div> + </div> + + <!-- Nutrition (in two-column mode it goes below the ingredients) --> + </div> + + <div class="right-column"> + <!-- Description --> + + <!-- Directions --> + + <div class="directionsbox"> + <h3 class="subhead">Directions</h3> + <div itemprop="recipeInstructions" class="directions text"> + <p class="line"> + Instructions for 2 [for 3] [for 4] portion recipe + </p> + <p class="line"> + 1. Add the white long grain rice and 350ml [700ml] cold water to a + large pot with a lid and bring to the boil over a high heat + </p> + <p class="line"> + Once boiling, reduce the heat to very low and cook, covered, for + 18-20 min or until all the water has absorbed and the rice is + cooked + </p> + <p class="line"> + Once done, transfer the rice to a plate and spread it out flat to + help it cool down, reserve the pot + </p> + <p class="line"> + 2. Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your + chicken out of the fridge, open the packet and let it air + </p> + <p class="line">Cut the potatoes (skins on) into chips</p> + <p class="line"> + Add the chips to a baking tray with half [all] the five-spice mix, + a drizzle of vegetable oil, 1/2 tsp [1 tsp] sugar and a generous + pinch of salt and pepper, then put the tray in the oven for 20-25 + min or until golden and crisp – these are your salt & pepper + chips + </p> + <p class="line"> + 3. Meanwhile, cut the chicken breast portions into bite-sized + pieces + </p> + <p class="line"> + Peel and chop the brown onion[s] into wedges then separate the + wedges into petals + </p> + <p class="line"> + Peel (scrape the skin off with a teaspoon) and finely chop (or + grate) the ginger + </p> + <p class="line">Peel and finely chop (or grate) the garlic</p> + <p class="line"> + 4. Heat a large, wide-based pan (preferably non-stick with a + matching lid), with a drizzle of vegetable oil over a medium-high + heat + </p> + <p class="line"> + Once hot, add the chopped chicken and onion petals and cook for + 3-4 min or until the chicken has started to brown + </p> + <p class="line">Boil a kettle</p> + <p class="line"> + 5. Meanwhile, top, tail and grate the carrot[s] (no need to peel!) + </p> + <p class="line"> + Trim, then chop the green beans into bite-sized pieces + </p> + <p class="line"> + Once the chicken has browned, add 30g [60g] butter to the pan + </p> + <p class="line"> + Once the butter has melted, add the chopped green beans, grated + carrot, curry powder and chopped ginger and garlic to the pan and + cook for 3-4 min further until fragrant + </p> + <p class="line"> + 6. Once fragrant, add 200ml [400ml] boiled water and half the soy + sauce (you'll use the rest later!) and cook for 3-4 min until + the chicken is cooked through (no pink meat!) + </p> + <p class="line"> + Meanwhile, dissolve the cornflour in 100ml [200ml] boiled water + </p> + <p class="line"> + Add the cornflour mixture to the panand cook for 2-3 min further + until the sauce has thickened and the veg is tender – this is your + Chinese-style chicken curry + </p> + <p class="line"> + 7. Return the reserved potto a medium-high heat with a drizzle of + vegetable oil and once hot, add the cooled rice, toasted sesame + oil and remaining soy sauce and cook for 2-3 min until everything + is combined + </p> + <p class="line"> + Push the rice to one side of the pot and crack the egg[s] into the + other side + </p> + <p class="line"> + Stir the egg[s] with a wooden spoon and cook for 1-2 min until it + resembles scrambled egg, then mix it all through the rice – this + is your egg fried rice + </p> + <p class="line"> + Serve the Chinese-style chicken curry over the egg fried rice and + salt & pepper chips + </p> + <p class="line">Enjoy!</p> + </div> + </div> + + <!-- Notes --> + + <!-- Nutrition (in regular mode it goes below the notes) --> + + <!-- Used in two different places depending on the recipe layout --> + + <div class="nutritionbox textbox"> + <h3 class="subhead">Nutrition</h3> + <div itemprop="nutrition" class="nutrition text"> + <p> + Typical values per 100g per serving<br />Energy 497 kJ 2569 kJ 117 + kcal 607 kcal<br />Fat 2.2 g 11.4 g<br />of which saturates 0.4 g + 2.1 g<br />Carbohydrate 16.2 g 83.7 g<br />of which sugars 1.7 g + 9.0 g<br />Fibre 1.8 g 9.3 g<br />Protein 8.4 g 43.4 g<br />Salt + 0.29 g 1.51 g + </p> + </div> + </div> + </div> + + <div class="clear"></div> + </div> + </body> +</html> |