WITH LEMONGRASS AND GINGER RICE

CRISPY 5 SPICE CHICKEN

LEMONGRASS AND GINGER RICE

1 1/2 cups of rice

1.5 cm ginger, peeled and finely grated

1 stick of lemongrass

1 teaspoon sesame oil

3 cups of water


  1. Peel and grate/blend 1.5cm of ginger and 1 stick of lemon grass.

  2. Add the ginger and lemongrass to your rice with the sesame oil and cook as usual (boil for 10-15 minutes). You will get a lovely fragrant rice!


CRISPY 5 SPICE CHICKEN

2 heaped dessertspoonfuls of cornflour

1 heaped teaspoon of five spice powder

Pinch of black pepper/cayenne pepper

250g chicken breast, diced

METHOD

  1. Put the cornflour in a bowl with the five spice powder. Add a pinch of black pepper (or cayenne pepper, if you prefer!).

  2. Take the diced chicken breast and coat it thoroughly in the flour mixture.

  3. Shallow fry on all sides (about 10 mins) until crispy and golden.

  4. Serve with fluffy white rice and steamed vegetables!


For EXTRA CRUNCHY CHICKEN
After you have covered the chicken in the flour mixture dip it in some beaten egg and then into fresh breadcrumbs/panko breadcrumbs/rice crispies or crumbled cornflakes and fry until golden and extra crunchy!

VEGETARIAN TWIST - cover firm tofu with the cornflour spice mixture and fry until golden and crispy. Alternatively, mix the cornflour spice mixture with a little water to form a paste, dip the tofu in the panko breadcrumbs and fry until golden!

 

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