Peking Chicken and Rice

Rinse 200 g rice thoroughly with cold water. Cook the rice according to the package instructions. Bring to a boil, reduce heat and let it simmer covered for 15, until all water is absorbed. Let the rice rest for 5 under the lid.

Cut 500 g chicken breast fillets into bite-sized pieces. Place the chicken pieces in a shallow bowl.

Add 30 ml soy sauce, 15 ml oyster sauce and 15 g rice or corn starch to the chicken pieces. Mix well so the marinade coats all the pieces. Let marinate for at least 15 at room temperature.

In a small bowl, mix together the remaining 30 ml soy sauce, remaining 15 ml oyster sauce, 15 ml maple syrup or honey and 5 ml sesame oil.

Wash and slice 2 spring onions into thin rings. Peel and grate 5 ml ginger. Crush 2 garlic cloves. Chop 1 chili.

Heat 25 ml cooking oil in a frying pan over medium heat. Add the marinated chicken pieces in a single layer and fry for about 5-7, until golden brown and cooked through. Transfer the cooked chicken to a plate.

Add 20 ml cooking oil to the pan. Add the grated ginger, crushed garlic cloves and chopped chili. Sauté for about 30 seconds until fragrant.

Return the fried chicken to the pan. Add the prepared sauce and mix all ingredients well. Let the sauce heat up and thicken over low heat for about 1-2.

Add the sliced spring onions to the pan and stir quickly. Remove the pan from the heat.

Serve hot with the prepared rice.