Spicy chicken with french beans and chilli dressing
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Spring onions; trimmed | |
| 1 | 115 gram lon grain rice | |
| 1 | Red chilli | |
| 1 | teaspoon | Curry powder |
| 1 | tablespoon | Dark muscovado sugar |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Tomato ketchup |
| Sunflower oil; for cooking | ||
| 3 | tablespoons | Sesame oil |
| 1 | Garlic clove; peeled | |
| 1 | Handful fresh basil leaves | |
| 2 | Chicken breast fillets; (skin on) | |
| 1 | Lemon | |
| 1 | teaspoon | Caster sugar |
| 1 | Egg | |
| 225 | grams | French beans |
| Salt and freshly ground black pepper | ||
Directions
1 Place the rice in a pan of boiling salted water and bring to the boil.
Stir once, reduce the heat and cook for 10-12 minutes until completely tender and cooked through.
2 Finely shred two of the spring onions and place in a bowl of iced water.
Set aside to curl up. Cut the chilli in half, remove the seeds and mince the flesh.
3 Place half in a shallow non-metallic dish and add the curry powder, 1 tbsp soy sauce, muscovado sugar, tomato ketchup and 1 tbsp each of sesame and sunflower oil. Crush in the garlic clove and chop up 2 tbsp basil and add, mixing well to combine. Season.
4 Slash the skin of each chicken breast and cut each one into three even-sized pieces on the diagonal.
5 Add to the marinade, turning to coat and set aside for at least five minutes or as long as time allows to allow the flavours to combine.
6 Make the moulds for the rice cones. Cut out two 25cm/10" squares of silicone paper, fold each into a triangle and bring the edges together to form a cone.
7 Secure the cone by rolling down the top edge to make a cone that is about 11cm/4½" high and then lightly oil the insides. Heat a griddle pan.
8 For the Dressing: Squeeze 1 tbsp lemon juice into a small bowl. Add the remaining tbsp of soy sauce and tomato ketchup, the rest of the chilli, caster sugar and 3 tbsp sunflower oil and 1 tbsp sesame oil. Whisk until well combined and season to taste.
9 Heat a wok until searing hot. Add the chicken skin-side down to the griddle pan and cook for five minutes without turning. When cooked, transfer to a plate and cover with foil to keep warm.
10 Beat the egg with 1 tbsp sesame oil and season generously. Add a little oil to the heated wok. Finely chop the remaining spring onions, tip into the wok and stir-fry for 30 seconds or so.
11 Add the egg mixture and cook for a minute, tip in the drained rice and stir-fry for a minute or so until heated through. Season to taste.
12 Tail the French beans and place in a pan of boiling salted water. Cook for 2-3 minutes until just tender and cooked through.
13 Drain the French beans and refresh under cold running water, then tip into two-thirds of the dressing and toss to combine.
14 When the rice is cooked, spoon a little at a time into each cone, pushing it down well and levelling off when full. Carefully turn each cone of rice on to a serving plate. Discard the paper and garnish with the spring onions.
15 Arrange some dressed French beans on the serving plate and add a mound of the chicken on top. Mix any juices from the rested chicken with the remaining dressing and drizzle around the edge of the plate to serve.
Converted by MC_Buster.
Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.