A quick and delicious from chef Clare Smyth ,owner of Core. I found the recipe in ” Chefs at Home” , a book produced to support Hospitality Action during Lockdown .
Ingredients
- 8 skinless boneless chicken thighs diced
- 300 g jasmine rice
- 250 ml vegetable oil
- 4 red chillies halved lengthways
- 80 g fresh ginger peeled and finely diced
- 80 ml good quality chicken stock
- 240 ml light soy sauce
- 4 spring onions sliced
- 40 g coriander leaves and stems chopped
- 120 g peanuts toasted and chopped
- For the marinade:
- 350 ml light soy sauce
- 350 ml rice-wine vinegar
- 60 g cornflour
Servings:
Instructions
- To make the marinade, mix the ingredients together in a bowl. Add the diced chicken, turn to coat and set aside in the fridge to marinate for 1 hour.
- Place the jasmine rice in a pan with 600ml water and cook according to the packet instructions. Once the rice is cooked, drain, if necessary, cover and keep warm.
- Heat the oil in a large, deep frying pan or a wok over a medium– high heat. Add the chillies and cook until they start to blacken. Remove using a slotted spoon and set aside.
- Remove the chicken from the marinade. Add the pieces to the hot oil and fry until golden. Add the ginger and cook for 2 minutes, then add the stock, soy sauce and rice wine vinegar. Bring the liquid to the boil and cook for a further 2 minutes, until the chicken is cooked through.
- Transfer the chicken to a big bowl. Top with the spring onions, coriander, nuts and finally the charred chillies. Serve with the jasmine rice alongside.
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