| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | French | Anything, You, Can, Cook | 2 | servings |
INGREDIENTS
| 6 | Spring onions; trimmed | |
| 1 | 115 gram lon grain rice | |
| 1 | Red chilli | |
| 1 | ts | Curry powder |
| 1 | tb | Dark muscovado sugar |
| 2 | tb | Soy sauce |
| 2 | tb | Tomato ketchup |
| Sunflower oil; for cooking | ||
| 3 | tb | Sesame oil |
| 1 | Garlic clove; peeled | |
| 1 | Handful fresh basil leaves | |
| 2 | Chicken breast fillets; (skin on) | |
| 1 | Lemon | |
| 1 | ts | Caster sugar |
| 1 | Egg | |
| 225 | g | French beans |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1 Place the rice in a pan of boiling salted water and bring to the boil. Stir once, reduce the heat and cook for 10-12 minutes until completely tender and cooked through. 2 Finely shred two of the spring onions and place in a bowl of iced water. Set aside to curl up. Cut the chilli in half, remove the seeds and mince the flesh. 3 Place half in a shallow non-metallic dish and add the curry powder, 1 tbsp soy sauce, muscovado sugar, tomato ketchup and 1 tbsp each of sesame and sunflower oil. Crush in the garlic clove and chop up 2 tbsp basil and add, mixing well to combine. Season. 4 Slash the skin of each chicken breast and cut each one into three even-sized pieces on the diagonal. 5 Add to the marinade, turning to coat and set aside for at least five minutes or as long as time allows to allow the flavours to combine. 6 Make the moulds for the rice cones. Cut out two 25cm/10" squares of silicone paper, fold each into a triangle and bring the edges together to form a cone. 7 Secure the cone by rolling down the top edge to make a cone that is about 11cm/4 1/2" high and then lightly oil the insides. Heat a griddle pan. 8 For the Dressing: Squeeze 1 tbsp lemon juice into a small bowl. Add the remaining tbsp of soy sauce and tomato ketchup, the rest of the chilli, caster sugar and 3 tbsp sunflower oil and 1 tbsp sesame oil. Whisk until well combined and season to taste. 9 Heat a wok until searing hot. Add the chicken skin-side down to the griddle pan and cook for five minutes without turning. When cooked, transfer to a plate and cover with foil to keep warm. 10 Beat the egg with 1 tbsp sesame oil and season generously. Add a little oil to the heated wok. Finely chop the remaining spring onions, tip into the wok and stir-fry for 30 seconds or so. 11 Add the egg mixture and cook for a minute, tip in the drained rice and stir-fry for a minute or so until heated through. Season to taste. 12 Tail the French beans and place in a pan of boiling salted water. Cook for 2-3 minutes until just tender and cooked through. 13 Drain the French beans and refresh under cold running water, then tip into two-thirds of the dressing and toss to combine. 14 When the rice is cooked, spoon a little at a time into each cone, pushing it down well and levelling off when full. Carefully turn each cone of rice on to a serving plate. Discard the paper and garnish with the spring onions. 15 Arrange some dressed French beans on the serving plate and add a mound of the chicken on top. Mix any juices from the rested chicken with the remaining dressing and drizzle around the edge of the plate to serve. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
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