This is a really great little stir-fry. It was a bit of a make it up as you go along kind of thing but it worked really well. No pictures yet for this one as I forgot to take any :-). Next time I cook it ill update the post.
I originally thought is was quite a simple recipe but as I write it, it turns out it is a bit complicated. I’ll try and order things in the best possible way so you get timings right.
The stir-fry sauce was really simple. you will need;
- 150ml oyster sauce
- 2 teaspoons dark soya sauce
- drizzle of sweet soya sauce
- white pepper
- 1 cup chicken stock – if you make your own chicken stock then use that, otherwise use a good powdered stock or one of those fresh stocks if you’re feeling rich.
Just add the Oyster Sauce to a bowl, a couple of teaspoons of Dark Soya Sauce, a drizzle of sweet soya sauce, a sprinkle of white pepper and about 1 small cup of chicken stock. Give it all a good mix and pop to one side.
Now for the chicken. You will need;
- organic free range chicken legs or thighs.
- olive oil
- maldon salt
- fresh ginger – thumb sized, roughly chopped
- 2 spring onions – just cut in half
I use a deep cast iron pan with a lid to cook this but if you don’t have one of these pans then you can use an oven roasting tin with some tin foil to cover it.
1. Put your oven on to 200°C. Add the chicken to the pan. Season with salt and pepper and a drizzle of olive oil. Add 2-3 smashed cloves of garlic, the chopped ginger, the spring onions and cover. Pop in the oven on the top shelf. Cook for about 35 mins.
Ok so once the chicken is done remove from the oven and put to one side. Leave it covered. Let this sit for 15 mins then take the chicken out strip the meat from the bone. Pop on the plate and put to one side.
For the rice you will need;
- mirin seasoning or sushi rice seasoning
- black pepper
- sushi rice
I’ve been using a rice cooker recently. It makes it really easy to cook so if you have trouble cooking rice then use one of these. Wash the rice about 3 times to remove the starch, pop in the rice cooker, add water and season with a pinch of salt. Cook until ready. remove from the cooker and spread out in a large bowl, add the mirin seasoning and mix up through the rice. The amount will depend on the how much rice you’ve cooked. Add it bit by bit and taste as you go. once you’re happy with it cover and put to one side.
ok now for the stir fry. Prepare all the veggies first as you need everything ready to go.
You will need;
- red pepper – halved then sliced
- fresh ginger – diced
- garlic – crushed then diced
- ground ginger
- white pepper
- mushrooms – halved then slice
- brocolini – just roughly chop
- onion – halved then sliced
- spinach – roughly chopped
- fresh red chilli – sliced finely
- spring onion – sliced finely
- coriander – roughly chop right before you add it to the pan right at the end.
- sesame oil
- vegetable oil or ground nut oil
- 3 eggs – whisk and season with pepper, salt and sesame oil
- toasted cashews
- Ginger – finely sliced into little sticks
Ok so heat up your pan. If you don’t have a wok then just use your biggest frying pan. Get the pan as hot as you can then add the vegetable oil and a few drops of the sesame oil.
Add the onion, the ginger the chilli and the garlic. Fry off moving around the ingredients frequently. Cook this for a 1 min then add the red pepper and cook for another 2 mins. Now add the mushrooms and broccolini, season with a pinch of salt and pepper. Cook for a further 2 mins then add the stir fry sauce. As soon as it is bubbling add the spinach and cover. Cook for 2 mins.
At this point get another frying pan, pop on the heat nice and hot, then add a drizzle of sesame oil and a knob of butter. Add the eggs and move around a bit for 30 seconds then let settle like and omelette. Once it’s almost set break it all up then remove the lid on the stir fry and add the spring onions some white pepper,the coriander and the egg. Toss round then add the cashew nuts, the fine slices of ginger and the cooked shredded chicken. Give a final stir and it’s done.
Sorted. Serve with some Siracha chilli sauce on the side for a little extra kick.