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Recipes For Spicy Chicken
James Lanka
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!!
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