Good afternoon world and thanks for tuning in to another day here on Planet Magnet.
As you know I had endeavoured to get these posts out a little earlier in the day but as ever, life got in the way somewhat and prevented me from the simple task of buying ingredients to cook for todays post and not least of all preparing them to cook.
This means I shall be cooking this a little later than usual because we would like to eat this dish relatively fresh for today’s evening meal. To that end I kind of apologise whilst tongue in cheek I say “Get over it….” 😉
So then, what do we have in store for you today?
Well I know I have been banging on about vegetables and the impact they are making in my life I decided to go a little old school and make a much loved and healthy chicken dish.
Schezuan Chicken with Spicy Rice.
- Cornflour x 20gms
- Shoaxing Rice Wine x 45gms
- Light Soy Sauce x 60gms
- 2 Chicken Breasts – thinly sliced.
- Ground Nut Oil x 60gms
- Large Dried Chillies x 3
- Sichuan Pepper Corns x 2 Tablespoons
- Garlic x 2 Cloves finely chopped
- Spring Onion x 3 cut into 2cm rounds
- Water x 60gms
- Dark Soy x 30gms
- Toasted Sesame Oil x 30gms
- 60gms Plain Peanuts
- Coriander x 10gms finely chopped
- 120gms Basmati Rice
- Ginger x 1″ square finely chopped
- 2 Chillies – finely chopped
- 1 Knob Butter – small
Firstly take the chicken and cut into 1cm wide slices by 15cm long.
The take the Cornflour and put 20gms into a bowl.
Add 30gms of Light Soy Sauce and 15gms of the Shoaxing Rice Wine.
Mix together and then add the Chicken strips.
Submerge the Chicken strips and then cover with tinfoil and place in the fridge to marinate for at least an hour (preferably overnight)
Whilst the Chicken marinates, it will give you time to prepare the rest of the ingredients. Put the rice into the boiling water.
Then chop the Spring Onion (Salad Onion) I have chopped for both the Rice and the Schezuan dish.
Prepare the rest of the Spicy Rice ingredients by chopping the Ginger, the Garlic and the Chillies whilst also finely chopping the spring onion.
Strain the Basmati Rice and rinse with cold water.
Melt the knob of butter into a pan and add the Ginger, Garlic, Spring Onion and Chillies and a little Cracked Black Pepper.
Once these ingredients have cooked, place on a very low heat and add the Basmati Rice.
Whilst this warms through take 30gms of Groundnut Oil, put in the wok and heat until it is just about to start smoking.
Add the Chicken from its Marinade.
Cook this for about 4 minutes. Do not worry about completely cooking it at this point.
Then remove and put into a dish. Clean the pan out with some kitchen towels and finally put the rest of the fresh Groundnut Oil in the pan and heat again.
Once the oil is back up to temperature, add the three dried chillies and cook for approximately 1 minute.
Then add the Spring Onion, Garlic and Peppercorns.
Cook this for a further minute then add the part cooked Chicken back in to the pan.
Whilst this cooks further still, measure out 60gms of water, 30gms of Shoaxing Wine, 30gms of Light Soy Sauce and 30gms of Dark Soy Sauce into a small dish.
Then after the Chicken has cooked for a few minutes, add the above mixture into the wok. Bring to the boil and then simmer for a few more minutes until the sauce reduces down.
Once it has reduced down, add the 30gms of Toasted Sesame Oil and the 60gms of Peanuts.
Continue to heat for a couple more minutes before checking it is ready along with the Spicy Rice.
Serve in a bowl with a sprinkle of fresh Coriander.
Healthy, spicy, and above all the only fats involved are the good ones 😉
Give it a whirl, you won’t be disappointed.
Stay out of the fridge.