Good food

Do­mes­tic Diva Silvena Rowe livens up some fam­ily favourites.

Friday - - Editor’s Letter -

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.

Pho­tos by Ste­fan Lin­d­eque

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