Marmite is a brilliant ingredient to use in a sauce. Savoury, umami heaven. The vinegar and spring onion cuts through the richness. A lovely little mouthful.
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Serves
4
Skinless Chicken Thigh
Basmati Rice
Egg
Garlic
Soy Sauce
Rice Wine Vinegar
Honey
Marmite
Water
Spring Onion
Cornflour
Vegetable Oil
FOR THE CORNFLOUR SLURRY:
Cornflour
Water
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content.
Serves
4
Skinless Chicken Thigh
Basmati Rice
Egg
Garlic
Soy Sauce
Rice Wine Vinegar
Honey
Marmite
Water
Spring Onion
Cornflour
Vegetable Oil
FOR THE CORNFLOUR SLURRY:
Cornflour
Water
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cook the rice following pack instructions.
Step 2.
Meanwhile, cut the chicken into bite-sized chunks. Crack the eggs into a bowl and whisk with a pinch of salt and black pepper. Half fill a separate bowl with cornflour.
Step 3.
Coat each piece of chicken by dipping it first in the cornflour, then the egg, then back in the cornflour.
Step 4.
Heat a wok over a medium-high heat with a good splash of vegetable oil. Fry the chicken in batches for 4 mins, until golden and crisp. Set aside.
Step 5.
Drain the wok and give it a wash. Dry it off, then place it back on the heat with a small splash of vegetable oil. Grate in the garlic and fry for 20 secs until fragrant. Stir in the soy sauce, vinegar, honey, Marmite and water. Bring to the boil and cook for 5 mins, skimming off any scum.
Step 6.
For the cornflour slurry, mix together the cornflour and water in a small bowl or mug. Stir it into the sauce and let everything bubble away until nicely thickened. Return the chicken to the wok, stir to coat and continue to cook for 3 mins over a medium heat. Meanwhile, thinly slice the spring onions.
Step 7.
To serve, divide the rice between bowls and top with the chicken. Pour over any extra sauce and finish with the spring onions.
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Notes (1)
S
Sophie P.
6 months ago
Ignore the peas. I had just got back from South America and was in need. The smacked cucumber is probably a more appropriate side.
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