Szechuan Chicken Rice

Ingredients

500 g Inglewood chicken mince
2 carrots chopped same size as green beans
10 green beans diced
1 tbsp sesame oil

Rice

3/4 cup rice
1″ piece ginger grated
1 clove garlic grated
salt
5 cups water

Szechuan Sauce

2 tbsp Asian chili garlic sauce
1 tsp five Spice
2 tbsp rice vinegar
2 tbsp mirin
2 tbsp sesame oil
100 ml soy sauce
2 tsp Szechuan peppercorns
2 tsp ginger grated
6 tbsp maple syrup
1 tbsp cornstarch

Eggs

4 eggs
1 tbsp butter
1 tbsp oil

Garnish

peanuts chopped
coriander
1 red chili sliced finely
1 spring onion sliced finely

Method

Sauce

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

Rice

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

Szechuan Chicken

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

Eggs

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

Serving

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