Sweet Chilli Chicken


Today’s recipe is sort of inspired by a traditional Filipino dish, but done as a stir-fry, and it is dished up with egg-fried rice.

I seem to be doing an awful lot of Oriental cooking at the moment, not that I am complaining; Oriental cuisine is one of my favourites. When I was growing up, the only Chinese dish that was allowed to be served up was Sweet and Sour Chicken; imagine my delight when my class went to a restaurant in China-Town on a trip to the National Gallery, and we were allowed to order a main-course of our choice. In case you were wondering, I ordered chicken chow mein.

Now fast forward over ten years to today and I’ve learnt a thing or two about Asian cooking. Whilst going through a book called A Girl and her Pig by April Bloomfield, I discovered a recipe for Chicken Adobo which is a dish from the Philippines in Asia; and it is pieces of chicken cooked for ages with onion, soy sauce, chilli and rice wine vinegar, and served on a bed of jasmine rice.

Sticky Chilli Chicken

2 chicken breasts, chopped
3 spring onions, sliced
a little garlic
3-4 tbsp sweet chilli sauce
3 tbsp dark soy sauce
A little lemon juice

1. Saute the chicken in a little sunflower oil, until golden.

2. Add the spring onion and garlic. Cook for a couple of minutes.

3. Mix in the other ingredients, and allow to cook until really sticky, adding a little more sweet chilli and lemon if you think it needs it.

4. Serve with the below egg-fried rice and ice cold beer.

Egg-Fried Rice – make this while you cook the chilli chicken above.  This also works well with all the other stir-fries on the blog, even on its own.

This is just a guide really. Quite useful if you over-order boiled rice from the local takeout. Sometimes I do just that so I can have this.

Heat a little sunflower oil in a wok. Whilst it’s coming to the heat, chop some mushrooms, if you want some, and a spring onion, and add these to the wok, and cook for a few minutes. Once the mushrooms have a bit of colour, throw in some cold cooked rice. When doing egg fried rice, it is best to use rice that’s been cooked and left to go cold; don’t use freshly cooked, it goes wrong for some reason.

Using a wooden spatula, break up the clumps of rice, and let the rice and ham get warm. After about a minute or so, pour in some peas, and cook, stirring as you go, until everything is heated through and cooked.

Now comes the technical bit. Once everything is hot, make a well in the centre of the rice, and pour in a beaten egg per person. Leave the egg to cook for a few seconds, and give it a quick stir, you want it to scramble a little. Repeat a couple of times until the egg is cooked, but not completely. Then combine the egg into the rice.

Once everything is combined and cooked, pop into bowls, and top with your chosen stir-fry. Or even just a drizzle of chilli sauce or soy sauce.


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