INGREDIENTS

INSTRUCTIONS

FOR THE VELVETING
1 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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