Article by Aimoo
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients for this meal: (In order of use)
150-200g long grain rice
1 chicken breast
½ onion, cut into chunks
1 clove garlic, crushed and diced (or pureed)
6-8 mushrooms, quartered
350ml chicken stock
4-5 tbsp cornflour mixture
100g creamed sweet corn
1 egg, beaten
Salt, to taste
Soya sauce, to taste
1 tsp, oyster sauce
Spring onion, sliced (optional)
2 frying pans/woks
Boil the rice, see our boiled rice recipe. Whilst it’s cooking, start preparing the chicken and vegetables.
Prepare the chicken breast. Cut the chicken breast into half.
a) With one half of the chicken, cut into cubes and fry in a pan for 3 minutes
b) With the other half, without cutting it, put it into a pan of simmering water and boil for 5 minutes, making sure not to overcook the chicken. Once done, take out and cut the chicken into strips.
Leave the chicken pieces to one side.
Now prepare the vegetables. Crush and dice the garlic. Cut the onion onto chunks and wash and quarter the mushrooms.
Prepare 350ml chicken stock (250ml for the soup, 100ml for chicken and mushrooms).
Now prepare the cornflour mixture, in this case use about 2-3 tablespoons of cornflour with 4-5 tablespoons of water as we will use the mixture for the soup and the chicken dish.
Once preparation is done (which is most of the hard work) have a break, and then follow our cooking instructions.
First off, we will concentrate on cooking the soup as you can leave it in the pan whilst you cook the other dishes.
Using the same pan for boiling the chicken, pour 250ml chicken stock into the saucepan on medium heat.
Add in chicken strips and the creamed sweetcorn. Then add 1/4 teaspoon of salt, or to taste.
As the stock starts to simmer slightly, gradually add in the cornflour mixture (approx 2 tablespoons, use more if necessary) and stir until thickened.
When it boils, gradually pour in HALF a beaten egg (you will use the other half later) whilst stirring constantly.
Continue boiling for a minute and turn off the heat and leave in the pan.
Now we will cook the egg fried rice and the chicken dish. If you have two frying pans you can do this at the same time, if not, than cook the rice first.
Heat ½ tablespoon oil in both frying pans/woks, on high heat until hot.
Pour the half beaten egg (left over from the soup recipe) into one of the frying pans, stirring constantly. When egg has cooked a little into a scramble (about a minute or two) add in the boiled rice. This will be stir fried for approximately three minutes, in the meantime follow the next step…
Add onions and garlic in the other frying pan and fry for 1 minute, being careful not to burn the garlic. Next add in the mushrooms and the cubed chicken and fry for two minutes.
At this stage you will have two frying pans on the go, and one will have egg and rice and the other will contain onions, garlic, mushrooms and chicken.
Don’t panic at this stage, the rice is pretty much done, all that is left is to add salt and soya sauce to taste and fry for another 3 minutes whilst you cook the chicken dish. It is then ready to serve.
With the chicken dish, pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.
Then gradually add the 1-2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our techniques section for more details on this.
Add salt, soya sauce and oyster sauce.
You can now serve all the dishes, ladle the soup into a bowl. You can add some sliced spring onions on your rice dish and serve in a bowl or a plate. Your chicken and mushrooms can go on the side of your rice or on a separate plate. You have just cooked a Chinese meal for one!
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