Sesame Shredded Chicken with Steamed rice

Preparation Time: 10 minutes plus 20 minutes chilling time
Cooking Time: 10 minutes
Serves: 4 people
Can be prepared in advance
(If you prepare this in advance – reheat it in the microwave.)

This is a tasty simple dish that is perfect for a quick supper. Much has been written and told about how best to steam rice. I prefer to use long- grain rice, which is drier and fluffier when cooked. The secret of cooking rice without it becoming sticky is to cook it first at a high heat until most of the water has evaporated. Then the heat should be turned very low or off, the pot covered and the rice left. It will continue cooking in the remaining steam.
Also make sure that you cover the rice with about 1 inch of water. Many packet recipes for rice use too much water, which results in a gluey consistency.

Ingredients

  • 4 chicken breasts –skinned
  • 1 egg white – lightly beaten
  • ½ teaspoon salt
  • 2 teaspoons cornstarch
  • 4 tablespoons sesame oil
  • 2 tablespoons sesame seeds

Sauce

  • 2 tablespoons – dark soy sauce
  • 1 clove garlic – peeled and finely chopped
  • 1 inch root ginger – peeled and crushed
  • 5 tablespoons sesame oil
  • 2 teaspoons powder sugar
  • 1 teaspoon cider vinegar

Steamed Rice

  • 1 ½ cups long grain rice – use Thai rice for the authentic taste! – if not use American or Basmati.
  • 3 cups water
  • 1 teaspoon salt

Method

1) Cut the chicken breasts into fine shreds 3 inches long.
2) Mix together the egg white, salt and cornstarch.
3) Coat the chicken strips in the egg white mix and chill for 20 minutes.
4) Put the rice into a large bowl and wash it in several changes of water until the water becomes clear.
5) Drain the rice and put it into a heavy pot with 3 cups water and 1 teaspoon of salt. Bring to the boil and simmer for approximately 15 minutes or until most of the surface water liquid has evaporated.
6) Put a lid on the rice; turn the heat off and the rice cook undisturbed for a further 15 minutes. There is no need to fluff up the rice before serving.
7) Heat the vegetable oil in a wok or large skillet until it is moderately hot.
8) Add the chicken mixture and stir-fry quickly in the oil to keep it from sticking.
9) Cook until it turns white, which should take about 1 minute.
10) Remove and set aside.
11) Mix the garlic, ginger, sesame oil, caster sugar, sesame seeds and cider vinegar together.
12) Add the sauce ingredients and the cooked chicken and continue stir-frying for 2 minutes coating the chicken with the sauce and the sesame seeds.
13) Serve immediately.

To serve the stylish way

Serve the chicken in warmed serving dish with the rice in a separate bowl.

For more information about my recipes or to purchase my book, The Book of Jewish Cooking published by Salamander Books, $12.00 please log into www.jewishcookery.com

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com