CHICKEN WITH XO SAUCE AND RICE

Serves four

INGREDIENTS

300g long grain rice 600ml water

2 tbsp vegetable oil 2½ cm cube of ginger, finely chopped 2 medium green chillies, finely chopped

1 large leek, shredded 2 small red peppers, thinly sliced

1 bunch of spring onions, chopped and separated into white and green

50g shaohsing rice wine 50g light soy sauce, or as needed

75g XO sauce

600g leftover roast chicken, or skinless chicken breasts, sliced into small strips

20g coriander, finely chopped Lime juice, to taste

METHOD

Wash the rice in water, drain and add to a saucepan with a well-fitting lid. Add the water and a little salt and stir to make sure the water is evenly distributed. Bring to the boil and simmer with the lid on for 10 minutes. After 10 minutes, turn the heat off but keep the lid on and allow the rice to steam for five minutes while you cook the chicken.

Heat the oil in a large non-stick frying pan (or a wok if you have one) over a medium to high heat and add the ginger and chilli. When the smell of ginger and chilli is released, add the leek, red pepper and white part of the spring onions, and cook over a high heat until just starting to soften – about two minutes.

Add the shaohsing rice wine and cook until most has evaporated – about one minute. Keep moving the ingredients to prevent them catching.

Now add the soy sauce and cook for another minute before adding the XO sauce. Cook for one minute. h Add the chicken strips and cook everything together, while keeping it moving, until the chicken is cooked if using raw, about three minutes. Leave off the heat for a couple of minutes to let it finish cooking in the residual heat.

Now dress the sauce with the coriander and lime. Taste for the balance between the sour and savoury. If it needs salt, add a bit of soy sauce. h Fluff the rice with a fork and serve in four large bowls with the sauce, scattered with the chopped green spring onion.