Chicken fried rice recipe
Ingredients
2tbsp groundnut oil
1tbsp freshly grated root ginger
3 shallots, finely chopped
3 dried Chinese mushrooms, soaked in hot water for 20 minutes, then drained and finely chopped
250g (8oz) skinless chicken breast fillets, finely diced
1tbsp Shaohsing rice wine or dry sherry
1tsp five-spice powder
1tbsp dark soy sauce
50g (2oz) dry-roasted peanuts
300g (10oz) cooked jasmine rice or glutinous rice
3-4tbsp light soy sauce
1-2tbsp toasted sesame oil
ground white pepper
1 spring onion, finely chopped
Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds. Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce. Add the peanuts and then the rice, mix well and stir-fry for 1 minute. Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Check the chicken is cooked through with no pink showing. Finally, stir in the spring onion, transfer to a serving dish and serve immediately.
