Chi­nese dishes

Costa del Sol News - - FRONT PAGE -

Serves: 4 500g (1 1/4 lb) skin­less, bone­less chicken breast lets diced 2 tb­sps vegetable oil 1/2 green pep­per, sliced 1/2 red pep­per, sliced 2 car­rots, jul­li­enned 1 clove gar­lic, minced 1 tbsp corn­flour fil- sweet­corn and stir-fry for 1 minute. Add the spring onions and stir-fry for 1 minute. Re­turn the chicken and noo­dles to the pan. Add the soy sauce and heat through, toss­ing to mix for 2 min­utes. Serves: 2 200g lean beef steak 2 tsp corn­flour 1 tsp Chi­nese five-spice pow­der 1 car­rot, peeled 1 small leek, trimmed 6 spring onions, di­ag­o­nally sliced 1/2 red pep­per, seeded and cut and 2 tbsp wa­ter in a small jug or bowl. Place a wok or a large fry­ing pan over a high heat. When hot, add 1 tbsp of the oil, then when it is just smok­ing, toss in the meat and stir-fry for 2–3 min­utes un­til cooked through. Re­move with a drain­ing spoon. Add the re­main­ing oil with the gar­lic, gin­ger and chilli. Stir-fry for 30 sec­onds, then add the veg­eta­bles and toss th­ese around for an­other 30 sec­onds. Stir in the soy sauce mix­ture and as soon as the liq­uid is bub­bling, mix in the drained noo­dles and fi­nally the meat. Serve im­me­di­ately, with ex­tra soy sauce to sprin­kle. our.When the chicken is ready, cut it up into thick slices, place in the pan along with a good big splash of vine­gar and a few pinches more of salt and stir it all to­gether. The aim here is to get the chicken smoth­ered in the all the other in­gre­di­ents. Add more oil if you need to.

Once the chicken has been cov­ered with the mix­ture, serve up. drained and coarsely chopped 2 tbsp soy sauce 1 tbsp dry sherry 6 sheets filo pas­try, about 270g in to­tal Heat 1 tbsp of the vegetable oil with the sesame oil in a large fry­ing pan over a mod­er­ate heat. Add the chicken and fry, stir­ring con­stantly, for about 5 min­utes un­til al­most cooked through.

Add the spring onions with the grated car­rots and cour­gette. Stir well to mix. Cover the pan; re­duce the heat to low and cook, stir­ring oc­ca­sion­ally, for 4 min­utes. Stir in the bean sprouts with the wa­ter chest­nuts and bam­boo shoots and cook, un­cov­ered, for a fur­ther 5 min­utes, stir­ring oc­ca­sion­ally. Stir in the soy sauce and sherry and sea­son to taste. Re­move from the heat.

Pre­heat the oven to 190°C/gas 5. Un­roll the filo, keep­ing the sheets in a stack. Then, us­ing a sharp knife, cut the pas­try width­ways into 3 strips, each mea­sur­ing about 16 x 24cm. Lay th­ese 18 strips in a stack.

Lay the top strip length­ways on the work sur­face and place 1 heaped tbsp of the chicken fill­ing along the end of the strip clos­est to you, but not quite up to the edge. Fold the long edges of the filo over the fill­ing, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a bak­ing sheet and brush lightly all over with oil. Re­peat with the re­main­ing filo strips and fill­ing.

Bake the rolls for 12–15 min­utes un­til golden and crisp. Trans­fer to a wire rack and al­low the rolls to cool slightly be­fore serv­ing.

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