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
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!