Heres something nice and light for a summertime dinner, a taste of Japan. cha han Stir Fried chicken and prawns with sweetcorn, mushrooms and fragrant rice. serves 2 200g boneless, skinless chicken thigh 2 Tbsps Yakitori sauce 2 Tbsps Vegetable Oil 8 cooked, peeled tiger prawns 2 Tbsps tinned sweetcorn, drained 2 Tbsps mangetout,, finely sliced 4 fresh button mushrooms, finely sliced 2 spring onions, sliced into 2.5cm lengths 2 eggs, beaten 75g cooked Thai fragrant rice pinch of salt 2 Tbsps Light soy sauce Marinade the chicken with the yakitori sauce in a bowl for about an hour, turning occassionally. Remove the chicken, and reserve the marinade, then cut the chicken into thin strips. Heat a wok over a medium heat for 2 mins or until completely hot and almost smoking and add the vegetable oil. Add the prawns, sweetcorn, mangetout, mushrooms and spring onions along with the chicken and stir fry for about 5 mins over the medium heat. Once the chicken is cooked add in the egg and continue to stir fry until it has just scrambled. Add the rice. Season with salt and soy sauce and continue frying until everything is mixed evenly and the rice heated through. Divide between 2 bowls and enjoy. Yakitori Sauce 6 Tbsps Sake 180ml Light Soy Sauce 6 Tbsps Mirim 1 Tbsp Caster Sugar Combine all the ingredients and gently heat to dissolve the sugar, set aside and it will keep indefinitely in the fridge.
Posted on: Sat, 20 Jul 2013 19:39:01 +0000
Trending Topics
Recently Viewed Topics
© 2015