Thursday, 7 July 2011

Chinese(ish) chicken casserole

It started off as a stir-fry - but when it came to it I just didn't fancy stir fry and brown rice.  Far too virtuous!  So, stayed virtuous, but with more sauce.  Sauteed spring onion, garlic, ginger and chili in peanut oil.  Added bite sized chicken pieces, chinese five spice and a good splash of soy sauce.  Added assorted chopped vegetables - red pepper, courgette, mushroom, celery, soya beans, sliced sugar snap peas.  Fry until soft(er).  Add 2 tbsp tomato puree, some rice wine and black pepper.  Add a cup or so of water and simmer for 15 mins.  Add some greens - we had curly kale, so chucked that in - could have been cabbage or spinach, but we had kale so in it went (chopped quite finely to avoid victim grumps) - and another handful of chopped spring onion for freshness.  Also, steamed some brown rice.  After 30 mins the casserole was still quite sweet from the five spice, so added more black pepper and soy sauce.  Yum - victim had seconds - noted addition of greens but admitted that they weren't so bad.... result!  When I do similar again I will add bean paste (black or yellow) at the start for depth.

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