Monday, July 8, 2013

Allergy free Japanese chicken and celery stir fry recipe

  • 1 double chicken breast fillet, sliced
  • 1 tsp rice wine or pale dry sherry
  • ¼ tsp salt
  • ¼ tsp bicarb soda
  • 2 tbsps cornflour
  • Up to 1 cup olive oil, for frying
  • 1 clove garlic, chopped fine
  • 1 cm fresh ginger, grated fine
  • Pinch of salt
  • 200g celery, sliced
  • 1 carrot, sliced (optional)
  • 110g unsalted roasted cashew nuts (optional)
  • 2 tbsps rice wine or pale dry sherry
  • ¼ tsp salt
  • ¼ tsp instant dashi (seaweed stock) or a Massel vegetable stock ultracube
  • ¼ tsp chilli paste

  • In a bowl, sprinkle the rice wine and salt over the sliced chicken.
  • In a small bowl, mix the bicarb soda and cornflour together.
  • Massage the cornflour mixture it into the chicken.
  • Over a medium to high heat, add enough olive oil to a wok to fry the chicken.
  • When the oil is hot, quickly fry the chicken in batches until crispy and golden.
  • Remove the chicken with a slotted spoon and drain it on paper towels.
  • Remove all but 2 tbsps of oil from the wok, strain and store.
  • Add the chopped garlic and ginger and a pinch of salt to the wok.
  • When the garlic becomes fragrant, add the celery, carrot and cashews and fry for 2-3 minutes.
  • Return the chicken to the wok andOnce mixed, serve on steamed rice.

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