This recipe uses a special Asian black vinegar ( chinkiang- is a brand name, there are others), although there is nothing that tastes quite like it you can substitute lemon or lime juice or even coconut vinegar in it's place. It does have a very unique taste and is worth hunting down. For a quicker dinner eat this with blanched noodles. This recipe uses Australian cup measurements: !1 Tablespoon AUS= 20ml or 4 x teaspoons | 1 Tablespoon US = 15 ml or 3 teaspoons.
500gmchicken tenderloinsor chicken breast cut into thick fingers
60mlvegetable oil
150gmonioncut into strips
1wholered peppersmall cut into large cubes
1clovegarlic crushed
1Tablespoongingergrated
40gmhoisin sauce2 tablespoons
1teaspoonChinese Five spice
50mlSoy Sauce
50mlchinkiang black vinegaror substitute
1 /2leavesbunch corianderand then
2tablespoonsof cleaned and finely chopped roots and stems
125mlchicken stock
All rice differs. I used Jasmin rice
400mlcoconut milk1 can
125mlwater1/2 cup
1/2teaspoonsea salt
270gmricewashed twice. (1 1/4 cups)
Instructions
Have everything ready before you start.
In a small bowl combine the hoisin sauce, soy, vinegar and stock and stir to combine
Cut the onion, capsicum, garlic, ginger and chopped coriander and leaves and set aside
Put the rice, salt, coconut milk and water into a medium pot that has a tight fitting lid. Bring the pot up to the boil without the lid to start. As soon as it boils stir and put the lid on. Turn the heat down to the lowest possible setting and leave for 10 minutes before taking off the heat and letting it stand while you prepare to make the chicken. Don't open the lid. ( you could also use a rice cooker)
If you have an electric stove and can't turn the heat to very low, let it come back to the boil until you see steam escape from under the lid , then take it off the stove)
Heat a large deep non stick fry pan or pot till hot. Add 2 Tablespoons of oil and the chicken and colour on all sides turning once. This should take about 5-8 minutes. Take the chicken out of the pan and set aside in a bowl for a few minutes.
Add the stock mixture and turn down the heat letting it simmer for 10 minutes approximately or just till the chicken is cooked through. Test the thickest piece by cutting open.