Spicy Chicken with French Beans And Chilli Dressing
- 6 Spring onions; trimmed
- 1 115 gram lon grain rice
- 1 Red chilli
- 1 ts Curry powder
- 1 tb Dark muscovado sugar
- 2 tb Soy sauce
- 2 tb Tomato ketchup
- Sunflower oil; for cooking
- 3 tb Sesame oil
- 1 Garlic clove; peeled
- 1 Handful fresh basil leaves
- 2 Chicken breast fillets;
- -(skin on)
- 1 Lemon
- 1 ts Caster sugar
- 1 Egg
- 225 g French beans
- Salt and freshly ground
- -black pepper
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/4 1/2" 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
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/4 1/2" 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
