Charred Chilli Chicken with Jasmine Rice (4)
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.