Image Copyright © Berryland Books Ltd 2008
Serves 2
Ingredients:
• 5oz (150g) Basmati rice
• 10fl oz (300ml) water
• 1½ttsp (7ml) salt
• 2 small chicken breast fillets
• 2tbsp (10ml) cornflour
• 2 spring onions, trimmed and cut into fine rings
• 3 small carrots, with leaves, cleaned and halved or quartered
• 3½oz (100g) fresh soya sprouts
• 2tbsp (30ml) oil
• ½tsp (2½ml) ground ginger
• 2tbsp (30ml0 rice wine
• 2tbsp (30ml) soy sauce
• Freshly grounded pepper as desired
Preparation:
1. Wash the rice thoroughly in a sieve under running water and bring to a boil in 10fl oz (300ml) water. Add ½tsp (2½ml) Salt, cover and cook very gently over a low heat for about 20 minutes.
2. Cut the chicken into thin slices crosswise, season with salt and pepper and sprinkle with cornflour, Mix well and saute in hot oil, stirring. Remove from the pan and keep warm.
3. Then add the spring onions, carrots and soya sprouts to the pan and cook for about 8 minutes, stirring occasionally. Season with ginger, rice wine and soy sauce, brings to a boil and season with salt and pepper.
4. Serve the vegetable onto plates, scatter the meat over the vegetables and serve with rice.
This Main Course recipe was published in 'Chinese Cuisine - p28'
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