Tuesday , August 4 2020
Charred chilli chicken with Jasmine rice 1

Charred chilli chicken with Jasmine rice

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Here’s one of the delicious recipes featured in Home Comforts

CLARE SMYTH | www.corebyclaresmyth.com

Charred chilli chicken with Jasmine rice 2Growing up on a farm in Northern Ireland, Clare developed a passion for food and nature. She left her home country to further her career in cooking and trained in some of the world’s most celebrated kitchens, including Alain Ducasse’s Le Louis XV in Monaco, before moving to England to work with Gordon Ramsay. She worked her way up the ladder at the flagship Restaurant Gordon Ramsay to become Chef Patron, leaving after 13 years to set up on her own in Notting Hill, London.

She has received numerous accolades since opening Core, including the World’s Best Female Chef title in 2018 and two stars in the 2019 Michelin Guide. Core continues to push the boundaries of British cuisine, focussing on heritage UK ingredients served in pared-back and highly stylised design, mixing modern and traditional cooking techniques.

Serves Four

INGREDIENTS

8 chicken thighs, diced (2 per portion)
4 chillies
120g of toasted peanuts
4 spring onions
80g of ginger
40g of fresh coriander
12tbsp of rice wine vinegar
16tbsp of soy sauce
80g of chicken stock
300g of jasmine rice
600g of water

For the marinade
24tbsp of rice wine vinegar
24tbsp of soy sauce
8tbsp of corn flour

Method
Mix soy sauce, rice vinegar and corn flour together, add the diced chicken and marinate in the fridge for 1 hour.

Place the jasmine rice in a pan with water and cook according to packet instructions. When cooked, keep covered to keep warm.

Finely dice the ginger, slice the spring onions and chop the coriander including the stalks. Reserving a small amount of coriander, spring onions and toasted peanuts to serve on top of the rice. Toast the peanuts in the oven for 7 minutes.

Cut the chillies in half lengthwise and add them to a heated pan with oil. Cook until chilies start to blacken, then remove from the oil and set aside. Reserve to put on top of the chicken.

First drain the chicken from its marinade and put it into hot oil and fry until golden (8-10 minutes). Add the ginger, cook for a couple of minutes before adding the chicken stock, soy sauce and rice wine vinegar. Bring to the boil and cook out for a further couple of minutes.

Serve in a bowl with the rice and garnish with the charred chillies and top with the remaining spring onions, coriander and chopped nuts.

Clare’s top tip:
Do all your preparations before you start cooking, get everything chopped and organised before starting to cook and pay attention, making sure that everything is nicely chopped and cut to the right size as it makes a big difference to any dish that you cook.

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