Inglewood Organic Szechuan Chicken Rice



Method

Sauce

  1. Toast peppercorns for 1 minute in a frying pan and crush
  2. Mix all ingredients together with the peppercorns and set aside

Rice

  1. Place all ingredients into a saucepan (and stir) and bring water to the boil
  2. Once boiling turn the heat right down as low as it goes, cover and leave it alone for 15 minutes
  3. Turn off the heat and leave it alone for a further 5 minutes, remove lid, stir and eat 😉

Szechuan Chicken

  1. In a large saucepan or wok heat the sesame oil on medium – high heat
  2. Add carrots, green beans, chicken & pinch of salt and cook for approx. 4 minutes – stirring/tossing regularly to break up the mince
  3. Add Szechuan sauce and cook for a further minute. Stirring regularly so everything combines

Eggs

  1. Add butter & oil to non-stick pan and turn to medium heat
  2. Crack in eggs and cook for 3-4 minutes or until white is set

Serving

  1. Place rice on the plate, top with some delicious Szechuan chicken.
  2. Place fried egg on top and sprinkle some garnish and any remaining sauce in the pan
  3. Demolish!

Notes

Essential Tools

  • chef knives
  • chopping board
  • measuring utensils
  • grater
  • wok/large frying pan
  • pestle/mortar or small grinder
  • frying pan
  • saucepan

 

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