Recipe

Velvet Chicken and Mushroom Fried Rice

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Velvet Chicken and Mushroom Fried Rice

Classic techniques really have a way of cramming flavor with our fried egg white and cornflour velvet chicken mushroom and soy paste fluffy fried rice.




Ingredients to serve 2

  • 2 x Chicken Breast - sliced/cubed
  • 1 tbsp x Cornflour
  • 10ml x Rice Wine Vinegar
  • 100g x Jasmine Rice
  • 1 clove x Garlic - chopped
  • 1 stalk x Spring Onion - finely sliced
  • 125g x Portobellini Mushrooms - sliced
  • 100g x Tenderstem Broccoli - each stem halved
  • 70ml x Soy Paste
  • 25ml x DD Mirin and Chilli Dressing
  • 3 x Eggs - (from your pantry)
  • 1½ cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - sliced/cubed
  • 2 tbsps x Cornflour
  • 20ml x Rice Wine Vinegar
  • 200g x Jasmine Rice
  • 2 cloves x Garlic - chopped
  • 2 stalks x Spring Onion - finely sliced
  • 250g x Portobellini Mushrooms - sliced
  • 200g x Tenderstem Broccoli - each stem halved
  • 140ml x Soy Paste
  • 50ml x DD Mirin and Chilli Dressing
  • 5 x Eggs - (from your pantry)
  • 3 cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of water to the boil for use in Step 2. Reserve one egg for its white only - see Gino's Tip and proceed to whisk the rest of your eggs and your egg yolks in a medium mixing bowl. Whisk your egg white in a bowl and then whisk in your cornflour and rice wine vinegar lastly proceed to mix in your sliced/cubed chicken and season with salt and pepper. Whisk your DailyDish Mirin and Chilli Dressing along with some olive oil.

Washing Instruction

Wash your hands spring onion and tenderstem broccoli well. Brush your mushroom with a soft basting brush or wipe clean with a kitchen towel.

Gino's Tip

Crack the egg into your hand over a small bowl. Catch the yolk in your cupped palm while letting the white drip through your fingers into the bowl. Use this bowl only for the egg white you’re currently working with.

Step 1- Jasmine Rice

Before cooking, use a colander to rinse your rice until the water runs clear. Place your rice and water in a medium saucepan over medium heat and cover with a lid. Once it comes to the boil, reduce the heat to low and cook until all the water has been absorbed and the rice is soft, about 12-15 minutes. If not done to your liking, add small amounts of water at a time and continue cooking till soft and sticky.

Step 2 - Velvet Chicken

Once the water in your large saucepan has come to the boil remove your chicken from the egg white mixture and drop your slices/cubes into your boiling water to cook for 2-3 minutes. Remove with a slotted spoon and reserve for later.

Step 3 - Mushroom Fried Rice

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and once your pan is hot add your sliced mushrooms and tenderstem broccoli. Cook for 4-5 minutes then add your spring onion and ginger paste, cook for a further 3-4 minutes until all your vegetables have cooked through. Mix with your soy paste, velvet chicken and a drizzle of olive oil. Transfer to a serving dish, in the same pan over med-high heat with a drizzle of olive oil, lightly scramble your egg. Then add your vegetables back to the pan along with your cooked rice mix and warm through.

To Serve

Divide your velvet chicken and mushroom fried rice amongst your servings and drizzle over your DailyDish Mirin and Chilli dressing.