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Yummy (Philippines) - - Contents -

Shar­lene Tan’s Chicken Cut­let with Fried Rice

Serves 2 Prep Time 20 min­utes, plus marinating time Cook­ing Time 20 min­utes

✔ 1 whole chicken breast fil­let, halved

FOR THE MARINADE ✔ ½ tea­spoon five-spice pow­der ✔ ½ tea­spoon gar­lic pow­der ✔ ½ ta­ble­spoon brown sugar ✔ 1½ ta­ble­spoons soy sauce ✔ salt and pep­per

✔ veg­etable oil, to deep-fry

FOR THE COAT­ING ✔ ¼ cup kamote flour ✔ 2 ta­ble­spoons all-pur­pose flour ✔ ½ tea­spoon gar­lic pow­der ✔ 1 tea­spoon five-spice pow­der

FOR THE FRIED RICE ✔ 2 ta­ble­spoons veg­etable oil ✔ 1 ta­ble­spoon minced gar­lic ✔ ½ cup finely chopped bok choy ✔ 3 cups day-old white rice ✔ salt and pep­per ✔ 2 eggs, beaten 1 Butterfly chicken breast pieces then pound with a meat mal­let or the back of a cleaver un­til ¼ inch thick. 2 Make the marinade: Mix to­gether all in­gre­di­ents in a shal­low bowl. Add chicken pieces. Turn to coat both sides, then cover and mar­i­nate in the re­frig­er­a­tor for at least 1 hour. 3 Heat veg­etable oil for deep-fry­ing in a fry­ing pan over medium heat. 4 Make the coat­ing: Mix to­gether all in­gre­di­ents on a plate. Coat chicken pieces in coat­ing not more than 3 min­utes be­fore fry­ing. 5 Deep-fry chicken pieces in hot oil un­til golden brown and cooked through. Al­low to rest for about 5 min­utes be­fore slic­ing into strips. Set aside. 6 Make the fried rice: Heat oil in a pan. Sauté gar­lic un­til fra­grant then add bok choy; cook un­til veg­eta­bles are wilted. Add rice; toss well. Sea­son to taste with salt and pep­per. Add beaten eggs and mix well. 7 Di­vide fried rice be­tween 2 bowls and top each with fried chicken strips. If de­sired, serve with pick­led radish or pick­led cu­cum­ber on the side, and gar­nish with flat-leaf pars­ley.

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