Summary

Ingredients

For the marinade:

• 3 tablespoon chili sauce, hot
• 3 tablespoon sherry, dry
• 1 tablespoon sugar
• 3 tablespoon soy sauce
• 1 egg yolk
• 3 pinches pepper
• 2 piece (s) ginger, pickled
• 1 clove garlic, peeled

Moreover:

• 400 g chicken breasts
• 4 medium onion (s)
• 1 large red pepper (s)
• liter ⅛ chicken broth
• peanut oil
• Chinese spice
• 1 cup basmati rice

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Instructions

1. Press 1 garlic clove and 2 pickled ginger pieces through a garlic press. Mix together 3 tablespoons hot chili sauce, 3 tablespoons dry sherry, 1 tablespoon sugar, 3 tablespoons soy sauce, 1 egg yolk, and 3 pinches pepper.
2. Cut chicken fillet into small pieces. Place in a covered container and pour marinade over. Refrigerate for 30 minutes.
3. Bring a pot of salted water to a boil. Add basmati rice and cook for 10-11 minutes. Drain and return to pot to keep warm.
4. Cut bell pepper into small cubes (0.5 cm) and cut onions into thin half rings. Heat 2 tablespoons peanut oil in a wok over medium-high heat. Add onions and paprika, stirring constantly for roughly 3 minutes until onions are slightly brown and translucent. Season lightly with Chinese spices. Remove vegetables and set aside.
5. Drain marinade from chicken and set aside. Brown the chicken pieces in the wok over medium-high heat, stirring constantly, for roughly 5-7 minutes. Add the reserved marinade and chicken stock. Bring to a boil while stirring, cooking for roughly 3-5 minutes until the sauce is brown and thickened. Ensure chicken reaches 74°C (165°F) internally. Add cooked vegetables back in and stir to combine.
6. Serve the chili-ginger chicken with the basmati rice.