Chilli Chicken With Jasmine Rice



Recipe By : Ching-He Huang

Serving Size : 2

Ingredients:

For the sauce:

4 garlic cloves, finely chopped

2.5cm/1in piece fresh root ginger, peeled, finely chopped

1 red chilli, de-seeded, finely chopped

1/2 red pepper, de-seeded, sliced into strips

2 tomatoes, sliced

5 Tbs water

2 Tbs tomato ketchup

1 tsp light brown sugar

For the chicken:

1 Tbs groundnut oil

250g/9oz skinless chicken breast fillets, sliced

1 courgette, sliced into strips

1/2 red or yellow pepper, de-seeded, sliced into strips

2 Tbs light soy sauce

2 large spring onions, sliced lengthways

1. For the sauce, place all of the sauce ingredients into a food processor

and blend until smooth.

2. For the chicken, heat a wok until smoking and add the groundnut oil, then

add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add

the courgette and red pepper and stir fry for 1-2 minutes, then pour in the

sauce and bring to the boil. Cook for a further 2-3 minutes, or until the

chicken is cooked through.

3. Season with the soy sauce, and pile onto a serving plate. Garnish with

the spring onions and serve immediately.

Recipe Author: Ching-He Huang

Recipe Source: Chinese Food Made Easy

Five Spice Roast Chicken Drumsticks

Recipe By : Ching-He Huang

Serving Size : 4

For the marinade:

1 Tbs groundnut oil

3 cloves garlic, chopped

2 Tbs grated fresh root ginger

1 Tbs Shaoxing rice wine or dry sherry

2 Tbs light soy sauce

2 tsp five-spice powder

2 Tbs honey

For the chicken:

1kg/2lb chicken drumsticks, skin on

1. For the marinade, place all of the marinade ingredients into a large bowl

and stir to combine. Add the chicken and cover the bowl with cling film,

then place into the fridge to marinate for at least 15-20 minutes, ideally

overnight.

2. Preheat the oven to 180C/350F/Gas 4.

3. Place the chicken drumsticks onto a roasting tray and roast for 30

minutes, or until the skin is golden and the chicken is cooked through. (To

check, pierce the drumstick at its thickest part, next to the bone. The

juices should run clear.)

Recipe Author: Ching-He Huang

Recipe Source: Chinese Food Made Easy

Bon Appetit!!