Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 12

SERVES 4

2 tablespoons groundnut oil

1 tablespoon freshly grated

root ginger

3 shallots, finely chopped

3 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped

225g/8oz skinless chicken breast fillets, finely diced

1 tablespoon Shaohsing rice wine or dry sherry

1 teaspoon five-spice powder

1 tablespoon dark soy sauce

50g/2oz dry-roasted peanuts

300g/11oz cooked jasmine rice or glutinous rice

3–4 tablespoons light soy sauce

1–2 tablespoons toasted sesame oil

ground white pepper

1 spring onion, finely chopped

1 Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds.

2 Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce.

3 Add the peanuts and then the rice, mix well and stir-fry for 1 minute.

4 Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.