This morning we have agreed with my husband for a deal. I will do the shopping and the cooking while he will be taking care of other household duties. While still discussing about the lunch menu however my telephone began to ring and I was gone for a few minutes giving a carrier advice to a good friend of mine. Focusing on the telephone conversation I have been observing my husband starting to browse through our family cook book library looking for inspiration. He left a book open wide and with a gentle kiss was off to follow his fitness routine. What has he found out for me? When the conversation was finally over, I have glanced through the open pages to see a Mary Berry recipe for an easy stir-fried ginger chicken. Why not, indeed?
It is amazing how quickly this dish could be ready, and how fragrant and fresh the ingredients seem booked in a stir-fry way. I am completely in love with the simplicity and the richness of the final dish and its zinging flavour combinations.
{Original recipe from Mary Berry’s Cookery Course Book.}
Ingredients
- 6 spring onions, trimmed
- 2.5 cm piece of fresh root ginger, peeled
- 4 carrots, peeled
- 1 red pepper, cored and deseeded
- 1 yellow pepper, cored and deseeded
- 350 g skinless, boneless chicken breast
- 250 g dried medium Chinese e noodles
- 3 tbsp sunflower oil
- 2 tbsp Chinese rice wine or dry sherry
- 4 tbsp dark soy sauce
- Fresh coriander leaves, to garnish
Method
1. Slice the spring onions on the diagonal into short lengths. Cut the ginger into matchsticks. Cut the carrots and peppers into thin sticks no more than five millimetres thick and five centimetres long. Slice the chicken into thin strips across the grain. Soak and drain the noodles to soften.
2. Place a wok over a high heat for one to two minutes until very hot. Add the oil and heat until it just begins to smoke. Drop the pieces of spring onion and ginger into the hot oil. Stir them around vigorously for about one minute, tossing to coat them in the oil.
3. Push the spring onion and ginger to one side. Add the carrots and peppers and stir-fry in the same way for one to two minutes, then stir the spring onion and ginger back in.
4. Push the vegetables aside and add the chicken a little at a time. Sizzle the chicken briefly on each side before tossing with the other ingredients for a further one to two minutes.
5. Pour in the rice wine or sherry and allow it to bubble briefly. Add the soy sauce and stir to mix with the chicken and vegetables.
6. Add the noodles to the wok and toss to mix. Taste and add more soy sauce if you like. Serve immediately, garnished with coriander.
