Sweet & Sour Rice with Chicken Recipe

Ingredients :

• 4 spring onions

• 2 tsp sesame oil

• 1 tsp Chinese five-spice powder

• 450g / 1lb chicken breast, cut into cubes

• 1 tbsp oil

• 1 garlic clove, peeled and crushed

• 1 medium onion, peeled and sliced into thin wedges

• 225g / 8oz long-grain white rice

• 600ml / 1 pint water

• 4 tbsp tomato ketchup

• 1 tbsp tomato puree

• 2 tbsp honey

• 1 tbsp vinegar

• 1 tbsp dark soy sauce

• 1 carrot, peeled and cut into matchsticks

Method :

1. Trim the spring onions, then cut lengthways into fine strips. Drop into a large bowl of iced water and reserve.

2. Mix together the sesame oil and Chinese five-spice powder and use to rub into the cubed chicken. Heat the wok, then add the oil and when hot, cook the garlic and onion for 2-3 minutes, or until transparent and softened.

3. Add the chicken and stir-fry over a medium-high heat until the chicken is golden and cooked through. Using a slotted spoon, remove from the wok and keep warm.

4. Stir the rice into the wok and add the water, tomato ketchup, tomato purée, honey, vinegar and soy sauce. Stir well to mix. Bring to the boil, then simmer until almost all of the liquid is absorbed. Stir in the carrot and reserved chicken and continue to cook for 3-4 minutes.

5. Drain the spring onions, which will have become curly. Garnish with the spring onion curls and serve immediately with the rice and chicken.