Recipe for Lemon Chicken and Vegetable Rice

This is a recipe that I have developed over the last 10 years or so. It has vegetables in it that I wouldn't normally give house room, but the sum of these far out-weigh the individual ingredients and everyone's perceived thoughts held. If you do try this recipe please keep it as close to the original as possible - you will not be disappointed!

This is enough for around 4 or 5, no problem if children are involved

Any comments email steve

Ingredients:

Oil for cooking
1 lb of boneless chicken breast cut into strips aprox 3 inches long
1 egg white
3 teaspoons cornflour

Mix egg white and cornflour add chicken and put in fridge for about 30 minutes.

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SAUCE:
Half chicken OXO disolved in just under a quarter pint of hot water
3 tablespoons lemon juice
2 tablespoons light soy sauce
1 tablespoon sugar
2 tablespoons dry sherry
1 teaspoon chilli bean sauce (we have had trouble getting this recently so have used, as an alternative, chopped chillies in sunflower oil)
Mix all above and put to one side.

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RICE:
2 Tablespoons groundnut or vegetable oil
3 cloves garlic, finely chopped or crushed
3 teaspoons of root ginger finely chopped (we use fresh ginger in sunflower oil which is available in jars and is more convenient)
2 Leeks, sliced diagonally
2 Carrots, sliced diagonally
3 oz of green beans sliced diagonally (we use frozen ones)
12 oz long grain rice
3 teaspoons soy sauce
5 oz spring greens, shredded		 {short description of image}

Method: Meat



Cook chicken in hot oil for about 3 minutes. I do this in stages so that the oil doesn't cool too much and it gives the cornflour a chance to crisp up nicely		 {short description of image}
Remove cooked chicken and drain on kitchen roll.
Put aside		 {short description of image}

Method for Rice:


Heat oil on high heat in Wok until very hot.
Add Garlic and Ginger - cook for 30 seconds		 {short description of image}
Then add Leeks, Carrots and Beans.
Stir for a further minute on high heat
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Add rice
Stir until all rice has a coating of oil		 {short description of image}
Add boiling water until all ingredients are just covered. And then add soy sauce. {short description of image}
Cover (very important), reduce heat and listen to make sure that it is just simmering. DO NOT remove the lid for 12 minutes. In this time all the water will be absorbed. {short description of image}
Stir in spring greens and cook for about 30 seconds {short description of image}
Then serve:
Heat Sauce in Microwave or Saucepan
Once rice is served you can warm up the chicken in the wok

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Pretty impressive

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