Chinese Chicken with Rice recipe
ingredients
3 oz (75 g) brown rice
2 tbsp (30 ml) corn or olive oil
1 garlic clove, skinned and crushed
1 onion, skinned and thinly sliced
1 large red or green pepper, cored, seeded and cut into thin strips
3 oz (75 g) button mushrooms, sliced
1 lb (450 g) cooked chicken meat, skinned and cut into strips
3-4 canned water chestnuts or bamboo shoots, sliced
8 oz (225 g) fresh beansprouts (optional)
2 tsp (10 ml) cornflour
1 tbsp (15 ml) soy sauce
2/3 cup (150 ml) 1/4 pt chicken stock
1 tbsp (15 ml) dry sherry
lime slices and fresh coriander, to garnish
2 tbsp (30 ml) corn or olive oil
1 garlic clove, skinned and crushed
1 onion, skinned and thinly sliced
1 large red or green pepper, cored, seeded and cut into thin strips
3 oz (75 g) button mushrooms, sliced
1 lb (450 g) cooked chicken meat, skinned and cut into strips
3-4 canned water chestnuts or bamboo shoots, sliced
8 oz (225 g) fresh beansprouts (optional)
2 tsp (10 ml) cornflour
1 tbsp (15 ml) soy sauce
2/3 cup (150 ml) 1/4 pt chicken stock
1 tbsp (15 ml) dry sherry
lime slices and fresh coriander, to garnish
method
1. Put the brown rice in 450 ml (3/4 pint) boiling water. Cover and simmer for about 30 minutes, until tender and liquid has been absorbed.
2. Heat the oil in a large frying pan or wok. Add the garlic, onion, red or green pepper and mushrooms.
3. Cook for 3 minutes, stirring. Add the rice and cook for 2 minutes.
4. Stir in the chicken, water chestnuts or bamboo shoots and beansprouts if using. Cook for 2 - 3 minutes, stirring frequently.
5. Dissolve the cornflour in the soy sauce and mix with the chicken stock and sherry.
6. Add to the pan and bring to the boil, stirring. Cook for 2 - 3 minutes, stirring all the time, until the liquid has thickened.
7. Garnish and serve.
2. Heat the oil in a large frying pan or wok. Add the garlic, onion, red or green pepper and mushrooms.
3. Cook for 3 minutes, stirring. Add the rice and cook for 2 minutes.
4. Stir in the chicken, water chestnuts or bamboo shoots and beansprouts if using. Cook for 2 - 3 minutes, stirring frequently.
5. Dissolve the cornflour in the soy sauce and mix with the chicken stock and sherry.
6. Add to the pan and bring to the boil, stirring. Cook for 2 - 3 minutes, stirring all the time, until the liquid has thickened.
7. Garnish and serve.
serving amount
serves 4
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