If you enjoy Chinese cooking, you’ll want to try your hand at this simple and tasty dish. Bursting full of flavour and lovely aromas!

Ingredients: 

(Serves Two)

2 Chicken fillets (chopped)
1/2 Onion (finely chopped)
2 Spring Onions (finely chopped)
1/2 Red pepper (chopped)
Ginger (4 thin slices)
Galric (1 clove)
1 Carrot (thinly sliced)
100g Broccoli (roughly chopped)
Dark Soy Sauce (generous splat)
Sesame Oil (Splash)
1 tsp Corn Flour
Chicken Stock (1 cube)
1 cup Rice

Seasoning the chicken:

  1. Start by chopping the chicken fillets into small pieces, place into a bowl whilst you prepare the seasoning.
  2. slice/crush the garlic, slice the ginger and add to the bowl.
  3. pour a generous amount of dark soy sauce into the dish along with a splash or two of sesame oil. Ensure you use less sesame oil to soy sauce.
  4. add a dash of salt and pepper (to your taste) and the teaspoon of corn flour
  5. Mix the ingredients together, ensuring the chicken is completely covered. The mix will  becomes slightly thicker and a medium brown shade. You should be able to smell the sesame oil.
  6. Allow the chicken rest and absorb as much of the flavours as possible.

Preparing the rice:

  1. Measure 1 cup of rice (use a medium sizes cup). Clean if necessary to remove as much starch as possible.
  2. add to a saucepan
  3. using the same cup, measure two cups of water and add to the sauce pan
  4. place the lid on the pan
  5. cook on a medium heat until you can no longer here the water bubble. (this can be up to 15 minutes)
  6. Check/taste the rice before serving.

Cooking:

  1. heat a wok or large pan with a little oil on a high heat.
  2. Boil half a cup of water.
  3. Slice the onion in half moon cuts, finely slice the spring onion, roughly chop the broccoli,  chop the red pepper length ways and slice the carrot (ideally at an angle for better presentation). pop into a bowl to use later.
  4. Add the seasoned chicken and sauce to the heated pan and stir with a wooden spoon for 3-5 minutes or until the chicken looks cooked externally (do not over cook as this will dry out the chicken). Then drop the heat to medium.
  5. Add the onion first and stir for a few minutes until soft and sweating.
  6. Add the chopped veg (excluding the spring onion)
  7. Add the chicken stock to the cup of boiled water and poor into the dish.
  8. Let the dish simmer on a medium to low heat until the veg is soft and chicken is cooked.
  9. Serve with the rice and generously mix with the remaining sauce from the pan.
  10. Decorate with spring onions and Chinese chilli oil (if you have any).

 

Feel free to adjust the quantities of ingredients to your taste, the key aspect to this meal is the chicken and seasoning.