Grandmother’s sticky fried rice

This has been in the permanent collection for a long time, we love it and it’s so easy to make. I simplify the original recipe, from Ching he huang’s Chinese food made easy book, as it contains a few ingredients that are a bit tricky to get and I think unnecessary. So here is how I made it yesterday, with the amounts we use to feed 3 (yesterday this actually made enough for 2 adults and a toddler plus a lunch portion for an adult)

2 chicken breasts, cut into pieces
170g rice (or 60g per a adult portion) use jasmine or similar. I found sainsburys have an own brand version costing half the price of tilde, bonus!
Half pack mushrooms
1 onion
Soy sauce
Sherry
Chinese five spice

Cook the rice
Fry the onion and mushrooms
Add the chicken
When it’s nearly ready, pour in a swig of sherry, some soy sauce and the five spice
When the chicken is cooked through stir through the rice
Serve topped with dry roasted peanuts

I do keep sherry in for cooking, or in fact more specifically for this recipe. We gradually get through a bottle and when I’m just cooking with it I can keep it a long time! You can also add a sprinkle of white pepper at the end but be very careful with this, it’s easy to overdo it!

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