Missing your Chinese takeaway? Our chefs have come up with a super selection of dishes for you to enjoy with your family at home.
Ingredients
For the egg fried rice:
150 g basmati or long grain rice
2 eggs, whisked
1 small onion, diced
1 tbsp soy sauce
Oil
Pinch of salt & pepper
- Cook the rice as per packet instructions, drain and set aside.
- Heat the oil in a frying pan, add the onion and fry for 2 minutes over a medium heat.
- Add the eggs to the pan and cook for 2 minutes stirring well until scrambled.
- Add the cooked rice to the pan, then add the soy sauce and stir until well combined.
- Season with salt and pepper.
- You could also add peas and chopped spring onions if desired.
For the chicken goujons:
2 chicken breasts
1 egg, gently whisked
50 g flour
2 slices of bread
25 g oats
1 tsp paprika
Pinch of salt & pepper
- Pre-heat your oven to 200C/180C fan/gas mark 6.
- Cut the chicken into strips and set aside.
- Blitz the bread until it makes fine breadcrumbs, before adding the oats and blitzing for a few seconds more.
- Add the paprika and a pinch of salt and pepper to the breadcrumbs.
- Lightly coat the chicken in the flour, then egg and finally breadcrumbs.
- Bake on a lined baking tray for 20 minutes until cooked through and golden brown.
For the sesame toast:
2 slices of bread
1 small onion
1 potato
1 garlic clove, crushed
½ tsp ginger
Fresh coriander, chopped finely
Sesame seeds
Oil
- Sweat down your onion until soft and boil your potato.
- Mash together the potato, onion, garlic, ginger and coriander to form a paste.
- Cut the bread into quarters diagonally.
- Spread the paste onto the triangles of bread and cover with sesame seeds.
- Heat oil in a frying pan and cook sesame toasts, seed side down for approx. 2 minutes before flipping over and cook the other side for another 2 minutes.
- Drain and serve.
For the sweet and sour sauce:
100 ml wine vinegar
100 ml water
3 tbsp tomato ketchup
3 tbsp sugar
1 tbsp soy sauce
1 tbsp cornflour
- Add all the ingredients excluding cornflour to a saucepan and warm them over a medium heat, before thickening with the cornflour.
For the lemon sauce:
150 ml water
100 ml lemon juice
1 chicken or vegetable stock cube
1 tbsp sugar
2 tbsp cornflour
- Add all the ingredients excluding cornflour to a saucepan and warm them over a medium heat, before thickening with the cornflour.
Serves: 2-4 people.