Delicious, quick, easy chicken dish for weeknights
500 gm ( 1 lb) chicken tenderloins ( or chicken breast cut into thick fingers)
3 Tablespoons vegetable oil
1 onion cut into strips
1 small red pepper cut into large cubes
1 large clove of garlic crushed
1 heaped Tablespoon of grated ginger
2 Tablespoons of Hoisin Sauce ( Lee Kum Kee)
1 teaspoon of Chinese Five Spice
2 tablespoons + 1 teaspoon soy sauce (light soy)
2 Tablespoons + 1 teaspoon of Chinkiang Vinegar (or substitute)
1 /2 bunch coriander separated into leaves and then 2 tablespoons of cleaned and finely chopped roots and stems
½ cup of chicken stock ( approx 125 ml or 4.3 fl oz)
All rice differs. I used Jasmine rice
1 can (400 gm/ 13.5oz) of coconut milk
½ cup (100 ml / 3.5 oz) cup of water
total liquid 500 ml / 20 oz
½ teaspoon sea salt
1 and ¼ cups rice (250 gm / 8.5 oz) washed twice.
Have everything ready before you start.
1. In a small bowl combine the hoisin sauce, soy, vinegar and stock and stir to combine
2. Cut the onion, capsicum, garlic , ginger and coriander and set aside
3. Put the rice, salt, coconut milk and water into a medium pot that has a tight fitting lid. Bring the pot up to the boil without the lid to start. As soon as it boils stir and put the lid on. Turn the heat down to the lowest possible setting and leave for 10 minutes before taking off the heat and letting it stand while you prepare to make the chicken. Don't open the lid.
* If you have an electric stove and can't turn the heat to very low, let it come back to the boil until you see steam escape from under the lid , then take it off the stove)
4. Heat a large deep non stick fry pan or pot till hot. Add 2 Tablespoons of oil and the chicken and colour on all sides turning once. This should take about 5-8 minutes. Take the chicken out of the pan and set aside in a bowl for a few minutes.
5. Add the extra oil and the onion and sauté till softening. Add the capsicum, ginger, five spice, chopped coriander roots and stems and return the chicken and stir fry till the capsicum is starting to cook and it smells fragrant and lovely but isn't sticking.
6. Add the stock mixture and turn down the heat letting it simmer for 10 minutes approximately or just till the chicken is cooked through. Test the thickest piece by cutting open.
Serve with soothing coconut rice and coriander leaves
If you would like more sauce add more stock and even more hoisin to taste.
Add fresh sliced chilli or sriracha sauce for heat
Find your nearest Asian Store