Domestic Diva Silvena Rowe livens up some family favourites.
Easy stir-fry Prep time 30 mins Cooking time 15 mins Serves 4
1 egg white 1 tbsp cornflour, plus 1 tsp extra 4 chicken breast fillets, cut into bite-size pieces 650ml water 350g Thai rice, rinsed 1-2 tbsp oil 1 red pepper, cut into bite size pieces 1 tbsp finely chopped ginger 1 shallot, thinly sliced 1 garlic clove, thinly sliced 1 red chilli, thinly sliced
1 tbsp fish sauce 1 lime, juice of handful fresh parsley
1 In a bowl, beat together the egg white and cornflour. Add the chicken and leave it to marinate for 15-30 minutes at room temperature. 2 Bring 600ml of water to the boil, then add a pinch of salt and the rice. Bring the water back to the boil, then cook the rice, uncovered, for 10 minutes or until the water has almost evaporated and small craters appear. Cover with a lid, turn the heat down to low and cook for 10 minutes more. 3 Remove chicken from the marinade and pat dry with kitchen paper. 4 Heat a wok and pour in the oil. Cook the chicken for 7-10 minutes, tossing until just cooked. Remove the chicken with a slotted spoon and set aside. 5 To the same wok, add the pepper and cook for 1 minute, then add the ginger, shallot, garlic and red chilli. Sauté for another 1-2 minutes. 6 In a small bowl, mix together the remaining water, fish sauce, lime juice, and 1 tsp cornflour. Tip into the wok, then add the chicken. 7 Cook for 1 minute, stir through the parsley, then serve with the rice.