Tuesday, August 12, 2008
Wild rice adds a delicious nutty flavor to this easy chicken stir-fry. Recipe serves 4.
1 1/2 cups wild rice
4 cups boiling water
Salt to taste
1 pound (500 g) boneless chicken breasts, skinned
1 small onion
3/4 inch (2 cm) fresh root (green) ginger
3 tablespoons snipped fresh chives
1/3 cup soy sauce
1 tablespoon dry sherry
1 small cucumber
5 ounces (155 g) fresh or frozen peas
1 medium red pepper (capsicum)
1/4 cup sunflower or corn oil
1. Wash rice. Tip into saucepan with boiling water and salt to taste, cover and simmer for 45-60 minutes until grains split open and are tender. Drain if necessary.
2. Cut chicken breasts into thin strips. Transfer to bowl.
3. Peel and finely chop onion. Peel ginger and finely chop. Mix onion and ginger together and combine with chicken. Sprinkle mixture with chives, soy sauce and sherry. Cover and leave to marinate for 30 minutes, stirring occasionally.
4. Peel cucumber, halve length-wise and remove seeds. Cut flesh into small cubes. Shell peas or thaw frozen ones. Halve pepper. Remove inner white membranes and seeds. Cut into small cubes. Beat eggs until frothy.
5. Lift chicken out of marinade with draining spoon. Heat oil in wok until hot, but not smoking. Add chicken and stir-fry briskly for 1 minute. Add prepared vegetables. Stir-fry with chicken for 2 minutes. Take all ingredients out of wok and put on to plate lined with absorbent kitchen paper. Keep warm.
6. Pour eggs into wok. Scramble lightly, stirring continuously, with chop sticks or wooden spoon. Add chicken and vegetables. Reheat for 1 minute. Moisten with soy mixture. Add rice. Continue to stir-fry for about 3 minutes until piping hot. Adjust seasoning to taste. Serve straight away.