Chicken with Ginger and Spring Onion
By Lecturer Aileen O'Meara
4 portions
4 chicken breasts, cut into thin strips
2 onions, sliced
50g fresh ginger, finely sliced
2 garlic cloves, crushed
1bunch spring onions, cut into thin strips
100ml dark soy sauce
50ml sesame oil
500ml chicken stock
1tbsp cornflour, diluted with a little cold water
For the rice
350g long grain rice
50ml veg oil
700ml boiling water
1. Heat the sesame oil up in a wok, add the chicken and cook until golden brown
2. Add in the onions, ginger and garlic and stir fry for a further 3-4 minutes
3. Add in the soy sauce and chicken stock and bring to the boil
4. Allow to cook for 10 minutes
5. Add in the diluted corn flour and mix well until thickened
6. Season with pepper and add in the spring onions to finish.
7. For the rice, heat the oil in a saucepan and add the rice
8. Stir for 30 seconds or until all the grains of rice are coated in oil
9. Pour in the hot stock, bring to the boil and cover with tight fitting lid
10. Put rice on the lowest heat and allow to cook for 20minutes. Turn off the heat and allow to cook for a further 5 minutes.
11. All liquid should have been absorbed. Fluff the rice with a fork and serve with the chicken
12. Enjoy
Chef Tip
If you liked this recipe, why not join my "Cant Cook Will Learn To Cook Class" at the college to learn more tasty dishes?
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