This mouthwatering meal is inspired by San Bei Ji, a Taiwanese sauce that's equal parts soy, sesame oil and Chinese rice wine. For a sensational supper, you'll stir-fry it with basil, British chicken and pak choi.
Prep Time
30 min
Cuisine
Asian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
20g basil
basil (100%)
200g pak choi
pak choi
1/2 tsp dried chilli flakes
dried chilli flakes
1 toasted sesame oil sachet (30ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
2
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
3
Whilst the sushi rice is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) ginger
Peel and finely chop (or grate) the garlic
Chop the roots from the pak choi and slice the white bases finely
Roughly tear the leaves in half
Chop the basil stalks finely, keeping the leaves and chopped stalks separate
4
Add 1 tbsp [2 tbsp]flour to a bowl
Add each dicedchicken piece to the bowl and coat evenly in the flour
Tap off any excess
Tip: The chicken should just have a light flour coating!
5
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the coated chicken and cook for 8-10 min, turning once halfway, until golden and cooked through (no pink meat!)
6
Once the chicken is cooked, add the chopped ginger, garlic and basil stalks to the pan with the chilli flakes (can't handle the heat? Go easy!) and cook for 1 min until fragrant
7
Add the chopped pak choi bases and cook for 1 min further
Add the toasted sesame oil, soy sauce and Chinese rice wine with 1 tbsp [2 tbsp]water and 1 tsp [2 tsp]sugar
Add the pak choi leaves and basil leaves and cook for 1-2 min further or until everything's wilted and evenly coated in the sauce – this is your Taiwanese basil chicken stir-fry
8
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