| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | 2 | Servings | |
INGREDIENTS
| 225 | g | Skinless chicken fillets |
| cut into 2.5cm/1" | ||
| pieces | ||
| 2 | Garlic cloves | |
| 1 | 2 1/2 cm pie root ginger | |
| 1/2 | Heaped tsp crushed chilli | |
| flakes | ||
| 1 | T | Chinese black beans, from |
| an Oriental | ||
| store or 4 tbsp | ||
| black bean sauce | ||
| from a jar | ||
| 4 | T | Groundnut oil |
| 1 | Onion, finely chopped | |
| 1 | Carrot | |
| 1 | Red pepper | |
| 1 | Yellow pepper | |
| 225 | g | Frozen rice, Uncle Ben's |
| 120 | Chicken stock | |
| 1 | T | Dark soy sauce |
| 2 | T | Rice vinegar, pinch sugar |
| 50 | g | Frozen peas, thawed |
| 1/2 | t | Ground black pepper |
| 1 | t | Sesame oil |
| 75 | g | Sugar snap peas |
| 4 | Spring onions, finely | |
| chopped | ||
| plus spring onion | ||
| tassels to garnish | ||
| 2 | t | Cornflour, slated with two |
| tbsp of water | ||
| 1 | Egg white, plus 1 large egg | |
| 1/2 | t | Salt |
| 2 | t | Cornflour |
INSTRUCTIONS
For the Velveting: Lightly beat the egg white, salt and cornflour in a bowl. Add the chicken and put in the freezer for five minutes. 2 Roughly chop the garlic and ginger and place in a mini-blender with the chilli flakes and black beans and whiz to a coarse paste. 3 Heat half the oil in a large saute pan. Add the onion to the pan and cook for five minutes, stirring until soft. 4 Place 330ml/1/2 pint water in a pan and bring to the boil. Cut the carrots on the diagonal and cut the peppers into diamond shapes. 5 Stir the chicken and drain with a slotted spoon. Remove the pan of boiling water from the heat and add the chicken, stirring to prevent it from sticking. Then return to the heat. 6 Cook for a further 11/2 minutes until white and tender. Drain on kitchen paper. Add the rice to the onion and cook for three minutes, stirring. 7 Heat a wok and swirl in the remaining oil. Add the garlic mixture and stir- fry for 15 seconds, add the carrots and stir-fry for a minute. 8 Stir in the chicken and the peppers. Pour in the stock and add the soy sauce, vinegar and sugar, increase the heat and bring to the boil. 9 Add the peas to the rice and stir-fry until just heated through. Season with the remaining salt and the pepper. 10 Mix together the large egg with the sesame oil and then pour into the rice in a thin, steady stream, stirring all the time, then stir-fry for another minute or two until the eggs have set. 11 Reduce the chicken mixture to a simmer, add the sugar snap peas and spring onions and cook for 1-2 minutes until tender. 12 Stir the slated cornflour mixture into the wok. Cook for a minute or so until the sauce clears and thickens. Place some of the rice in a Chinese bowl and spoon some of the chicken mixture on top. Garnish with spring onion tassels and serve at once. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 646
Calories From Fat: 110
Total Fat: 12.3g
Cholesterol: 0mg
Sodium: 2226.8mg
Potassium: 2030mg
Carbohydrates: 120g
Fiber: 19.7g
Sugar: 34.7g
Protein: 21.9g