Recipe

Asian Chicken Francese with Gingery Mash

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Asian Chicken Francese with Gingery Mash

Classic French meets modern world Asia with this hearty egg fried chicken breast in a soy paste glaze with gingery mash and quick fry veggies.


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Ingredients to serve 2

  • 2 x Chicken Breasts - cut in half, lengthwise
  • 2½ tbsp x Cornflour
  • 300g x Sweet Potato Chunks
  • 20g x Ginger Paste
  • 125g x Button Mushrooms - quartered
  • 100g x Edamame - take from freezer
  • 100g x Green Beans - stem end trimmed and halved
  • 1 clove x Garlic - chopped
  • ½ tsp x White Sesame Seeds
  • 125ml x DD Francese Base
  • 1 x Eggs - whisked (from your pantry)
  • 30g x Butter (from your pantry)
  • Milk (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breasts - cut in half, lengthwise
  • 5 tbsp x Cornflour
  • 600g x Sweet Potato Chunks
  • 40g x Ginger Paste
  • 250g x Button Mushrooms - quartered
  • 200g x Edamame - take from freezer
  • 200g x Green Beans - stem end trimmed and halved
  • 2 cloves x Garlic - chopped
  • 1 tsp x White Sesame Seeds
  • 250ml x DD Francese Base
  • 2 x Eggs - whisked (from your pantry)
  • 60g x Butter (from your pantry)
  • Milk (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (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”. Run your edamame under warm water until completely thawed.

Washing Instruction

Wash your hands and green beans well. Brush your mushrooms with a soft basting brush or wipe clean with a kitchen towel.

Gino's Tip

Its important that you get your oil hot before frying in this way your can coat your chicken breasts and fry them as you do so.

Step 1 - Ginger Mash

Cook your sweet potato chunks in a large saucepan of salted water with a 1:1 ratio of water to milk, so that it just about covers your sweet potato chunks. I use about a tsp of salt per litre of liquid, cook your sweet potatoes for 12-15 minutes until soft and tender. Drain through a colander and mash with a potato masher, folding through your ginger in the process then taste and season if need be with salt and pepper.

Step 2 - Sesame Edamame

Heat a large frying pan/casserole pan over med-high heat, add a drizzling of olive oil - remember mushrooms need a bit more oil to caramelise - then fry your quartered button mushrooms for 4-5 minutes. Now add your halved green beans, chopped garlic and thawed edamame, add a dash of water, cover with a lid and cook for 3-4 minutes until your green beans are just about tender. Add your sesame seeds and cook for 1-2 minutes then taste and season with salt and pepper.

Step 3 - Asian Chicken Francese

Season your halved chicken breast fillets with salt and pepper. Heat a large frying pan over medium heat and add a shallow layer of olive oil and bring your oil up to heat - See Gino's Tip. Coat your chicken breast fillets in your cornflour, then drench completely in your egg, allowing the excess to drip off and proceed to place it straight into your hot oil. Fry each fillet for 2 minutes on each side until cooked through and once done drain on paper towel. When all your chicken breast fillets are cooked, decant the oil in your pan and add your DailyDish Francese Base bringing the sauce up to the heat. Remove your pan from the heat and whisk through your butter - season with salt and pepper to taste.

To Serve

Divide your ginger mash amongst your servings, top with your sesame edamame and serve with your Asian chicken francese and sauce.

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