Marinated Chicken Breast with Spicy Tomato Sauce. I adapted this from a Neil Perry recipe for barbequed wings as they had none at the supermarket and rain put a stop to my BBQ plans. Instead I marinated the breasts, seared them and put them in the oven. Still pretty tasty. As usual, I left out all the oil and only used a spray in the pan first. Click the pic for Neil’s recipe.
In my endeavour to eat more Cruciferous vegetables I found I had a lot of left over cabbage in the fridge. I thought a brown rice stir-fry would do the trick and it was quite tasty.
Next time, I might add some of the spring onions and ginger to the eggs before cooking along with some sea salt or tamari just to give the omelette a bit more oomph. I saw Kylie Kwong do that in a cooking show once and it seemed like a nice idea. Here’s the recipe for what I ate today if you’d like to try it.
Fried Brown Rice with Chicken and Cabbage
Canola oil spray
4 free range eggs, lightly beaten, using only 2 of the yolks
1 small red onion, finely diced
1 1/2 tbsp finely diced ginger
250 g mixed variety mushrooms, sliced
550 g chicken thigh fillets, finely sliced
2 pinches raw sugar
2 tbsp shao hsing wine
4 cups steamed brown rice
1/2 cabbage finely shredded
1 cup frozen peas
1 cup fresh bean sprouts + extra for garnish
4 spring onions, finely sliced + 2 extra for garnish
2 tbsp oyster sauce
1 tbsp tamari or light soy sauce
roasted salt and Sichuan peppercorns (Place 3 tbsp salt flakes +1 tbsp Sichuan peppercorns in fry pan. Roast until fragrant and grind to a powder. This is way more than you’ll need for this recipe, keep the rest in the cupboard for later.)
Lightly spray a wok with Canola oil and when it’s hot, pour in beaten eggs and leave for 10 seconds then gently run a spatula through the middle and fold the egg mixture over itself until it is barely cooked. Remove and drain on kitchen paper.
Turn burner off and lightly spray the wok again with Canola oil, making sure there are no small bits of egg left to burn. Stir-fry the onion, mushrooms and ginger for 1 minute. Then, add the chicken and keep stir-frying for another minute or until it’s no longer pink. Sprinkle in the sugar and stir through, then add the wine and stir-fry for 30 seconds. Add the remaining ingredients including the egg, except for the extra spring onions, extra bean sprouts, coriander leaves, Sichuan pepper and salt and lemon juice. Stir-fry, breaking up the egg into smaller pieces until well combined and heated through.
Transfer to a bowl and garnish with the extra spring onions, bean sprouts and coriander leaves. Sprinkle with roasted Sichuan pepper and salt to taste. Squeeze over some lemon juice.
Kylie Kwong’s Stir-Fried Asian Mushrooms & Chicken with Tamarind. This was amazing. Definitely tastes better than it looks. 😉