INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 774
Calories From Fat: 269
Total Fat: 30.3g
Cholesterol: 239.2mg
Sodium: 1118.1mg
Potassium: 1047.9mg
Carbohydrates: 55.3g
Fiber: 12g
Sugar: 1.6g
Protein: 68g