Chicken with Nuoc Cham & Chinese BroccoliAugust 19, 2014
This combination of tender chicken, Asian flavours and healthy greens is a sure hit!
Ingredients for two people
|1 knob||ginger, grated|
|4||garlic cloves, peeled & crushed|
|1||chilli, diced (be careful, it could be hot!)|
|3 tbs||fish sauce|
|1 tbs||caster sugar|
|3 tbs||white vinegar|
|1 cup||rice (optional)|
|1 tbs||soy sauce|
|1 tbs||vegetable oil|
|1 bunch||Chinese broccoli|
|1 small handful||coriander, roughly chopped|
For the nuoc cham
In a small bowl add half the ginger, half the garlic, and chilli. Now add in the fish sauce, caster sugar and white vinegar and stir well until the sugar dissolves into the mixture. Leave aside.
For the rice
Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the chicken
Toss the chicken fillets in soy sauce and dust with black pepper. Heat some oil in a frying pan over a mediu, heat and cook the fillets for 5 minutes on each side of until cooked through. Once done remove the chicken from the pan and cover in foil while you quickly whip up the greens.
For the Chinese broccoli
Return the pan to a high heat and drizzle in the oil. Add in the remaining garlic and ginger and fry until fragrant. Add the Chinese broccoli and cook for 2-3 minutes or until the leaves begin to wilt. Add a good pinch of salt and toss.
Serve your chicken with the nuoc cham dressing and a sprinkle of coriander alongside your rice and Chinese broccoli.
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