Ingredients
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1.5kg mixed chicken pieces, trimmed
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1/2 cup cornflour
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1 tablespoon Chinese five spice powder
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1 teaspoon white pepper
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2 teaspoons sea salt
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2 tablespoons lemon juice rice bran oil cooking spray
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450g packet white rice in 2 1/2 minutes
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2 teaspoons Alfa One rice bran oil
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2 eggs, lightly beaten
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4 green onions, thinly sliced
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1 cup frozen peas
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2 tablespoons light soy sauce
Method
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1Preheat oven to 220ºC/200ºC fan-forced. Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken.
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2Combine cornflour, five spice, pepper and salt in a large snap-lock bag. Brush chicken with lemon juice. Spray lightly with oil. Place in snap-lock bag. Seal. Toss to coat. Place chicken on wire rack. Bake for 30 minutes, spraying chicken lightly with oil halfway through cooking, or until golden and crisp.
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3Meanwhile, cook rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat a wok over medium heat. Add 1 teaspoon oil. Swirl to coat. Stir-fry egg for 2 to 3 minutes or until scrambled. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add rice, onion, peas, soy sauce and egg. Stir-fry for 2 to 3 minutes or until heated through. Serve chicken with rice mixture.
Source: taste.com.au
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