Lemon chicken, black bean squid and stir-fried rice

Lemon chicken, black bean squid and stir-fried rice

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

These are my favourites among the dishes that I order from my local Chinese restaurant. They make them properly, without MSG or any other unnecessary stuff, just simple clean flavours – that’s the essence of Chinese cooking for me.

Ingredients

Quantity Ingredient

For the chicken

Quantity Ingredient
400g boneless skinless chicken breast, cut into strips
2 tablespoons light soy sauce
1 tablespoon clear honey
2 tablespoons cornflour
2 lemons, zested and juiced
75ml chicken stock
1 teaspoon groundnut oil
1 tablespoon dry sherry
1 red chilli, finely chopped
3 garlic cloves, finely sliced
2cm piece of ginger, peeled and finely grated
3 spring onions, finely sliced

For the squid

Quantity Ingredient
300g squid, cleaned and cut into strips
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon mirin
2 tablespoons groundnut oil
3cm piece of ginger, peeled and finely chopped
2 garlic cloves, finely chopped
2 red chillies, finely chopped
40g black beans, rinsed, drained and roughly chopped
50-75ml chicken stock
2 tablespoons dry sherry or shaoxing rice wine
3 spring onions, finely sliced
2-3 tablespoons roughly chopped coriander

For the stir-fried rice

Quantity Ingredient
1 tablespoon groundnut oil
300g cooked and cooled basmati rice
2 spring onions, sliced
2 tablespoons coriander leaves, roughly chopped
2 tablespoons soy sauce
1 teaspoon sesame oil

Method

  1. Place the chicken in a bowl, then mix the soy sauce, honey and cornflour together in a separate bowl and pour over the chicken. Toss to coat, then set aside while you prepare all the vegetables and herbs. Mix the lemon zest, juice and chicken stock together.
  2. Mix the squid, sesame oil, soy sauce and mirin together in a bowl and set aside for 5 minutes.
  3. To cook the lemon chicken, heat a wok or frying pan until hot and add the groundnut oil. Add the sherry to the chicken and stir through, then put into the hot wok and stir-fry for 2 minutes, until just sealed. Add the chilli, garlic and ginger, and the lemon and chicken stock, and bring to the boil, stirring well. Reduce the heat to a simmer and cook for 4–5 minutes, until the chicken is cooked through and the sauce has thickened. Remove from the wok and transfer to a bowl. Cover with clingfilm, and keep warm.
  4. To make the stir-fried rice, clean the wok or frying pan and reheat until hot. Add the groundnut oil and when it’s shimmering, add the rice and stir-fry for 1 minute before adding the spring onions, coriander, soy sauce and sesame oil. Stir-fry for 2–3 minutes until piping hot right through, then tip into a serving bowl, cover with clingfilm, and keep warm.
  5. To cook the black bean squid, clean the wok or frying pan again, then reheat until hot. Add the groundnut oil, and when it’s shimmering add the ginger, garlic and chillies and stir-fry for 2 minutes, until just softened. Add the marinated squid and the black beans and stir-fry for 2–3 minutes over a high heat. Add the chicken stock, sherry, spring onions and coriander, stir well, then simmer for another couple of minutes until the squid is cooked through.
  6. Add the spring onions to the chicken, and serve with the black bean squid and stir-fried rice.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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