Recipe: Takeaway Style Chinese Chicken with Mushrooms

Directions

• Rice Preparation
• Boil the rice for around 10 minutes before stating the main meal. Drain the water and keep to the side.
• Takeaway Style Chicken Preperation
• Cut the Chicken into large chunks or chop thinly to shape of preference, add to a mixing bowl.
• Add sesame oil (1 tea spoon), soy sauce (1 teaspoon) and cornflour (1 teaspoon), mix with hands to coat the chicken (make sure to wash hands after).
• Warm up some oil in a large frying pan on a high heat and add the chicken as spread out as possible. Cook the chicken until the colour changes (try not to char it, but it’s not an issue if it does). If using the thicker cubes, lower the pan to medium and cook for a few minutes, use a spatula to cut open a large piece to check if cooked fully through.
• Remove chicken from pan and put into a new bowl (or wash the previous one and use that).
• Chickroom
• Add a little more oil to pan and put on medium-to-high-heat. Chop the onion into 8 segments to get nice large pieces and add to pan (I recommend saving a few
• Add the mushrooms (whole) and Mangetout and fry for 5 minutes. Add the cooked chicken.
• Boil a kettle and make the 500g chicken stock, occasionally stirring the pan while doing so. Add the chicken stock to the pan.
• In a small tub or ramekin, add a tablespoon of cornflour and a tablespoon of cold water and mix. Add to pan.
• Heat until boiling, let simmer for around 5 minutes.
• Add 3 tablespoons of Oyster sauce, two teaspoons of soy sauce and two teaspoons of sugar.
• Leave to simmer while preparing the rice
• Egg Fried Rice
• When the Chickroom is simmering, heat up some oil in a frying pan on a high heat.
• Finely chop and add the onions, peppers and veg and fry for a couple of minutes
• Add the rice and stir regularly to heat evenly.
• Once the rice is hot, create two or three “wells” in the rice so the surface of the pan is available.
• Crack the eggs into the wells
• Turn heat down to medium, wait around 20 seconds and then mix the eggs up within the “wells”.
• After around 40 more seconds, mix the egg up into the rice fully.
• Keep on the heat for around 5 more minutes, stirring often so the egg doesn’t stick to the pan.
• Serve rice on plates, add Chickroom on top. Best served with Prawn Crackers.