Coriander Chicken with Egg Fried Rice

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This is a relatively healthy dish, if you leave out the egg fried rice, but that would just be silly. Egg fried rice is so easy to make and the great thing is you can add anything you have in your fridge, I had spring onions and leeks, a weird combination but it was delicious.


INGREDIENTS

5 free-range chicken breasts, skinless and boneless
5 cloves garlic, crushed
5 cm thumb of ginger, grated
2 red chillies, roughly chopped
4 spring onions
Small handful of coriander
1/2 tsp schezuan pepper
1/2 tsp Chinese 5 spice
3 tbsp oyster sauce

For the stir fired veggies:

1 packet of stir fry veggies
250 ml chicken stock
1 tsp cornstarch
1 tsp rice vinegar
2 tbsp light soy sauce
1 tsp fish sauce
1 tbsp oyster sauce
1 garlic clove, crushed

For the egg fried rice:

1 cup jasmin rice, rinsed
3 drops of sesame oil
3 free-range eggs
1 tbsp light soy sauce
3 baby leeks, chopped
4 spring onions, chopped
3 garlic cloves, crushed
5 cm thumb of ginger, grated

For garnish:

3 tbsp Sesame seeds, roasted
Red chillies, chopped
Coriander


METHOD
Serves 4-5
Preparation 30 minutes
Cooking time 30 minutes


Boil the kettle and rinse the rice.

Place the rice and 1.5 cups of water into a pot, put the lid on. Once you hear the water boiling, turn the heat right down and cook for 15 minutes, without lifting the lid. Then turn the heat off and steam for a further 15 minutes, don’t lift the lid.

In a food processor chop the chillies, spring onion, ginger, coriander and garlic until it becomes a paste, set aside.

On a plastic chopping board, cut the chicken into bite sized pieces. In a glass bowl mix together 1 tablespoon of olive oil, the schezuan pepper and chinese 5 spice and coat the chicken.

Turn the oven onto 100C, so you can heat up the serving dishes for the cooked chicken and rice.

Place a large wok on high heat, if you don’t have a large wok you must cook the chicken in batches. Add 2 tbsp of olive oil, once it starts shimmering add the coriander paste and fry for 30 seconds, then add the chicken and cook for 5 minutes, tossing continuously. Add the oyster sauce and cook for another minute. Transfer the chicken and sauce into the warm dish.

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To make the rice:

In a bowl whisk the eggs, sesame oil and soya sauce. Using the same wok you used for the chicken, add another 2 tbsp of olive oil and fry the leeks, spring onions, garlic and ginger for 30 seconds.

Then add the cooked rice, mix for another minute. Then push the rice to one side of the wok and pour the egg mixture into the other side. Using a chopstick, mix the eggs until little egg strands start forming, do this for 3-5 minutes. Then mix the rice with the eggs, taste and add more soy sauce if it needs more salt. Place in another warm dish.

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To make the stir fry:

Mix together the cornstarch, chicken stock, fish sauce, oyster sauce, soy sauce, rice vinegar, and garlic. Pour the mixture into the wok and cook until it turns glossy, about 2 minutes. Then add the veggies and stir fry for 3 minutes. 

To serve:

You can either mix all the cooked ingredients together or you can serve them separately. Garnish with the toasted sesame seeds, chopped chilli and fresh coriander.

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2 thoughts on “Coriander Chicken with Egg Fried Rice

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