MMMMM---------------------FOR THE VELVETING-------------------------- 1 Egg white; plus 1 large egg 1/2 ts Salt 2 ts Cornflour 1 For the Velveting: Lightly beat the egg white, salt and cornflour in a bowl. Add the chicken and put in the freezer for five minutes. 2 Roughly chop the garlic and ginger and place in a mini-blender with the chilli flakes and black beans and whiz to a coarse paste. 3 Heat half the oil in a large saute pan. Add the onion to the pan and cook for five minutes, stirring until soft. 4 Place 330ml/1/2 pint water in a pan and bring to the boil. Cut the carrots on the diagonal and cut the peppers into diamond shapes. 5 Stir the chicken and drain with a slotted spoon. Remove the pan of boiling water from the heat and add the chicken, stirring to prevent it from sticking. Then return to the heat. 6 Cook for a further 11/2 minutes until white and tender. Drain on kitchen paper. Add the rice to the onion and cook for three minutes, stirring. 7 Heat a wok and swirl in the remaining oil. Add the garlic mixture and stir- fry for 15 seconds, add the carrots and stir-fry for a minute. 8 Stir in the chicken and the peppers. Pour in the stock and add the soy sauce, vinegar and sugar, increase the heat and bring to the boil. 9 Add the peas to the rice and stir-fry until just heated through. Season with the remaining salt and the pepper. 10 Mix together the large egg with the sesame oil and then pour into the rice in a thin, steady stream, stirring all the time, then stir-fry for another minute or two until the eggs have set. 11 Reduce the chicken mixture to a simmer, add the sugar snap peas and spring onions and cook for 1-2 minutes until tender. 12 Stir the slated cornflour mixture into the wok. Cook for a minute or so until the sauce clears and thickens. Place some of the rice in a Chinese bowl and spoon some of the chicken mixture on top. Garnish with spring onion tassels and serve at once. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (513g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 282 (68%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 3.7mg||1 %|
|Sodium 454.8mg||16 %|
|Potassium 806.5mg||21 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 24.1g|
|Protein 7.6g||11 %|
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Calories per serving: 413
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