Ingredients
- 400g of Chicken Tenderloin or Chicken Thigh
- 1 Capsicum Chopped Into Cubes Mix of Red, Green & Yellow
- 1 Onion Thinly Sliced
- 1 Big Mushroom
- Two Sprigs of Spring Onion Sliced, keeping some aside for garnish
- 2 Cups of White Rice
- 2 Cubes of Chicken Stock
- 2 TBSP of Cooking Oil
- 1 TBSP of Sesame Oil
- 2 TBSP of Crushed Ginger
- 4 Cloves Garlic
- 2 Red Chilli’s
- 1 Heaped TBSP of Lee Kum Kee Chiu Chow Chilli Oil or Bean Sauce
- 1 TSP of Squid Fish Sauce
- 1/2 Cup of Rice Wine and Chinese Cooking Wine
- 1 TSP of Chilli Powder or as much as you like!
- 1 TBSP of Lee Kum Kee Soy Sauce
- 1/4 Cup of Cornflour
- 1/4 Cup of Water for Stir Fry and 2 Cups 1/4 for Rice
- Cracked Pepper for Seasoning
- 2 TBSP Lee Kum Kee Panda Brand Sauce Oyster
Method
- Place two cups of rice and 2 cups 1/4 water into rice cooker. Turn on to cook and set aside. The rice will be cooked in 20 mins.
- Cut 400g of Chicken into Cubes and place 4 Crushed Garlics, 2 crushed Chicken Stock Cubes, 2 TBSP Crushed Ginger, 1/4 Cup of Rice and Chinese Cooking Wine (combined) into a bowl. Marinate chicken for at least 15 mins.
- Chop capsicum into cubes, slicing onions, spring onion, fresh chilli and mushrooms.
- After 15 mins, evenly coat marinated chicken with a light dusting of the cornflour on a plate and set aside.
- Prepare wok by heating up with 2 TBSP of cooking oil on medium to high heat for two minutes before tossing chicken. Cook for 8 mins, turning occasionally and until cornflour chicken is golden brown. Set aside and place sliced 1 onion, sliced 1 sprig of fresh spring onion and 1 TBSP ginger to release aroma for 1 min. Pour in remaining capsicum, mushroom, 1 TSP chilli powder and 2 chopped chilli’s for 5 mins on medium heat. Toss cooked chicken back into the pan along with vegetables. Add in sauces 1 Heaped TBSP Lee Kum Keen Chiu Chow Chilli Oil Sauce, 2 TBSP Lee Kum Kee Oyster, 1 TSP Squid Fish, 1 TBSP Lee Kum Kee Soy, 1 TSBP Sesame Oil and 1/4 cups of Combined Rice and Chinese Cooking Wine. Crack pepper as desired. Cook for another 5 mins on medium heat.
- Grab a small bowl and scoop cooked rice into bowl, patting down rice firmly until it fills the top. Place it straight down onto your serving plate and wait 10 secs. Lift and you will have a nice rice tower!
- Serve up Hunan Chicken onto plate alongside rice and use left over spring onion for garnish. Add more chilli as desired. Eat and Enjoy!
Product used in recipe
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
