Thank youuu ☺️

Thank you!!! 😊

** my mom said she adds a little bit of vinegar then tosses the onion in there, so all the onions are coated. I added too much vinegar when I was soaking it & definitely more than I needed to.

(At this point taste your soup, if you’d like to add more vinegar, or more seasonings if you want.)

Then add sliced carrots (I used one carrot)

Keep boiling.

Now add the onions.

Boil for a short while to get rid of froth from onions.

Boil until the onions are just at the point of being soft. You still want it slightly crunchy.

At the point, you should be soaking your onions in white vinegar. I used 2 small white onions, cut in rings.

After the seasonings and water has come to a boil, add whole pickled jalapeños, all spice seeds & bay leaves. (You can add some jalapeno water & the carrots too - it’ll just be extra spicy)

Once you don’t see seasoning accumulated at the sides add the chicken.

* if you’re using chicken breast, half fry it in olive oil to brown it.

* you can also boil the meat in the pot, then broil it after to brown the meat.

Season chicken with salt, black pepper and a bit of Belizean recado or annatto seasoning (not a lot … this is so the chicken isn’t white in the soup)

Fill a pot with 7 cups water. Add dried oregano, celery, dried thyme, minced garlic & chicken bouillon. Bring to a boil.

Truthfully, can’t say I’m a fan. It’s nice but a little bit too much.

In the past, I’ve seasoned my fried rice with: ginger, salt, black pepper, onion & garlic powder & soy sauce.

I think I’ll stick with simple flavors for this recipe. (2/2)

#courtssavorytales

#courtssavorytales

#courtssavorytales

#courtssavorytales

#courtssavorytales

** i used chicken breast cut very thinly.

Then i added some salt & Marie Sharps (a Belizean pepper sauce for spice bc it wasn’t spicy for me)

You can also add sesame oil & Chinese char siu pork!!!

I added chicken, which makes the recipe deviate from its original recipe…

For the sauce: it’s a mixture of soy sauce, shaoxing wine (i used rice wine), oyster sauce (a drop not a lot) & curry powder (S&B curry).

I added these directly into the wok before adding the noodles, with a little bit of water to dissolve the S&B curry.