Chinese Chicken Curry

Ingredients

• 650g chicken breast fillets thinly sliced
• 2 tsp bicarbonate of soda
• 300g long grain rice
• 1 medium onion cut into large chunks
• 200g closed cup mushrooms halved
• 300g broccoli cut into small florets
• 2 garlic cloves sliced
• 150g Chinese curry sauce concentrate
• 4 tbsp light olive oil divided
• 2 tbsp light soy sauce divided
• 1/2 tsp ground white pepper
• 100g frozen peas
• 1 tsp caster sugar
• 1 tsp sesame oil

Method

1. Coat the chicken

   Slice the chicken breast fillets thinly across the grain. Toss with 2 tsp bicarbonate of soda until every piece is lightly coated, then set aside for 20 minutes while you get everything else ready.

2. Cook the rice

   Rinse 375ml (300g) long grain rice in cold water three times until the water runs mostly clear, then drain and add to a saucepan with 700ml boiling water. Cover and bring to the boil on a medium burner, then reduce to the lowest heat for 12–15 minutes, or until the water is fully absorbed – do not lift the lid while it cooks. Remove from the heat and leave covered until ready to serve.

3. Prepare the vegetables

   While the rice cooks, cut the onion into large chunks, halve the closed cup mushrooms, slice the garlic, and cut the broccoli into small florets.

4. Make up the curry sauce

   Measure 150g Chinese curry sauce concentrate into a jug and whisk in 500ml hot water until it has fully dissolved and no lumps remain. That is looser than the tub says, deliberately – its ratio is for sauce on its own, and there is a panful of chicken and vegetables here for it to coat.

5. Rinse the chicken

   Once the 20 minutes are up, rinse the chicken thoroughly under cold running water for a good 30 seconds, turning the pieces over as you go. Any bicarbonate of soda left on the meat will taste soapy, so keep rinsing until the pieces feel clean rather than slippery. There is no need to pat it dry – it goes into the sauce rather than a hot pan.

6. Stir-fry the onion and mushrooms

   Heat 3 tbsp of the light olive oil in a wok or large frying pan over a very high heat. Add the onion and stir-fry for 1 minute. If using MSG, add 1/2 tsp now and cook for 10–15 seconds. Add the mushrooms and stir-fry for 1–2 minutes more, keeping the heat high, then add 1 tbsp light soy sauce and 1/2 tsp ground white pepper and toss for a few seconds – the soy should sizzle and catch rather than just season.

7. Simmer the chicken in the sauce

   Pour in the sauce, then add the chicken, the frozen peas and 1 tsp caster sugar, along with 1 tbsp Shaoxing rice wine if using. Bring to a simmer, then cook for 6–8 minutes, stirring now and then, until the chicken is cooked through – cut the thickest piece open to check no pink remains. Taste before adding anything else, as the sauce is already salty.

8. Start the broccoli

   While the curry simmers, heat the remaining 1 tbsp light olive oil in a second large frying pan over a high heat. Add the broccoli and stir-fry for 2 minutes, until the florets are catching colour at the edges.

9. Steam and glaze the broccoli

   Add the garlic and 3 tbsp water, cover, and cook for 2–3 minutes until bright green and just tender to the point of a knife. Uncover, add 1 tbsp light soy sauce and toss for 30 seconds until it has reduced onto the florets, then take off the heat and stir through the sesame oil.

10. Serve with the rice and broccoli

    Serve the curry over the rice, with the broccoli alongside.

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