WHEN CHINA MET ANCIENT GREECE

It wasn’t a love at first sight thing…but they live happily together ever after. This is the story of a classic Chinese fried rice recipe and saffron (Crocus Kozanis).

First of all, let me introduce you Saffron (Crocus Kozanis).

Crocus is a flower whose stigmas are used as spice known as Saffron. Saffron was one of the most common spices of ancient Greece due to its properties. It was used for pharmaceutical, aphrodisiac and cosmetic reasons. At the same time its smell and color make it an excellent ingredient for cooking. However the thing that fascinates me more is the origin of the name Crocus. According to Greek mythology Crocus was a friend of god Hermes who accidentally killed him. Devastated by his friend’s death, Hermes created a small purple flower at the point that Crocus was killed and Crocus’ blood colored the three stigmas of the flower. There is also a second version of the origin of name Crocus. According to this one, Crocus was a young man who was crazy in love with the Nymph Smilax. When their affair went to a dead end Crocus turned to this beautiful flower. No matter which of these stories you prefer one for sure….it’s a Greek tragedy!

Time for cooking!

Ingredients 

(4 servings)

•        500 gr breast of chicken
•        240 gr scented rice
•        a pinch of Crocus Kozanis (saffron) in stigmas
•        1/2 cup frozen peas
•        1/2 red pepper, deseeded, diced
•        1 carrot diced
•        2 tablespoons oil for stir-frying
•        Salt
•        Pepper
•        1 medium onion, diced
•        2 teaspoons soy sauce
•        2 eggs

Steps

1. Boil the chicken while removing the foam that accumulates.
2. Remove the chicken from the pan and then add the rice and the salt to the chicken broth and boil until the rice becomes “al dente”. Drain the rice.
3. In a deep wok heat the oil and stir-fry the onion as soon as they soften for about 2 minutes. 
4. Add the frozen peas, the red pepper and the carrot and stir fry for about 5 minutes. Throw in the rice and sauté for 3 minutes, stirring often. 
5. Cut the boiled chicken breasts into small pieces.
6. Add the chicken in the wok. 
7. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. 
8. Stir in soy sauce, and pepper. 
9. Beat the eggs and fry them for some minutes. 
10. Cut the omelet into small pieces and add the pieces in the wok.
11. Taste and add seasoning if desired.