Chinese Chicken
Posted in Asian Recipes Tell-a-Friend
Chinese chicken is simple to make but it gives a very tasty, attractive and nutritious meal. The chicken should be marinaded for a few hours before cooking but cooking time is only 12 minutes.
Ingredients
4 chicken breasts
5 ml sweet chilli sauce
125 ml fresh chicken stock
2 ml five spice powder
2 ml ground ginger
2 ml soy sauce
45 ml olive oil
1 red pepper
150 g bean sprouts
250 g frozen peas
200 g rice
Method
Trim off any fat from the chicken breasts and dice them into cubes approximately 2 to 3 cm square.
Pour the chicken stock over the chicken cubes in a medium sized bowl. Add the sweet chilli sauce, ground ginger, Chinese five spice, olive oil and soy sauce and mix well with a fork. Cover and place it in the fridge for one to two hours.
Put the rice on to cook so that it will be ready at approximately the same time as the chicken is ready.
Turn on the hot plate to its highest temperature, place a wok on it a minute before taking the chicken from the fridge. When the wok is piping hot add the entire contents of the chicken marinade. Fry for eight minutes turning the chicken every minute or so.
Now add the bean sprouts, chopped pepper and frozen peas. Stir the ingredients gently, cooking for a further four minutes.
Drain the rice and serve it with the chicken straight from the pan. There will be a small amount of cooking juices in the pan which should be spooned over the rice.
Trim off any fat from the chicken breasts and dice them into cubes approximately 2 to 3 cm square.
Pour the chicken stock over the chicken cubes in a medium sized bowl. Add the sweet chilli sauce, ground ginger, Chinese five spice, olive oil and soy sauce and mix well with a fork. Cover and place it in the fridge for one to two hours.
Put the rice on to cook so that it will be ready at approximately the same time as the chicken is ready.
Turn on the hot plate to its highest temperature, place a wok on it a minute before taking the chicken from the fridge. When the wok is piping hot add the entire contents of the chicken marinade. Fry for eight minutes turning the chicken every minute or so.
Now add the bean sprouts, chopped pepper and frozen peas. Stir the ingredients gently, cooking for a further four minutes.
Drain the rice and serve it with the chicken straight from the pan. There will be a small amount of cooking juices in the pan which should be spooned over the rice.
Step 1Trim off any fat from the chicken breasts and dice them into cubes approximately 2 to 3 cm square.
Step TwoPour the chicken stock over the chicken cubes in a medium sized bowl. Add the sweet chilli sauce, ground ginger, Chinese five spice, olive oil and soy sauce and mix well with a fork. Cover and place it in the fridge for one to two hours.
Step ThreePut the rice on to cook so that it will be ready at approximately the same time as the chicken is ready.
Step FourTurn on the hot plate to its highest temperature, place a wok on it a minute before taking the chicken from the fridge. When the wok is piping hot add the entire contents of the chicken marinade. Fry for eight minutes turning the chicken every minute or so.
Step FiveNow add the bean sprouts, chopped pepper and frozen peas. Stir the ingredients gently, cooking for a further four minutes.
Step SixDrain the rice and serve it with the chicken straight from the pan. There will be a small amount of cooking juices in the pan which should be spooned over the rice.
Tips
If you don’t have fresh chicken stock, dissolve a chicken stock cube in 125 ml of water.
If you don’t have a wok, use a medium sized frying pan.
Category: Entrée
Cuisine: Asian
Sub-Category: Poultry
Total Views: 1910
Word Count: 1083
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