Chicken casserole that is simply delicious. Serve with yogurt salad or raita made of shredded cucumber, salt, black pepper and mint.
This recipe is not very easy to make, but does not take very long.Ingredients
8 oz. prawns or shrimps, weighed after shelling
8 oz. boned chicken breast, cut into 2-inch cubes
2 teaspoons salt
1 teaspoon white pepper
1 tablespoon cornflour [cornstarch]
I lb. [6 cups] cooked rice
sufficient vegetable oil for deep-frying
SAUCE
2 tablespoons vegetable oil
1 onion, chopped
5 fl. oz. [5/8 cup] beef stock
2 tablespoons tomato puree
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 1/2 tablespoons wine vinegar
2 tablespoons dry sherry
1 teaspoon chilli sauce
4 teaspoons cornflour [cornstarch]
Preparation
Preheat the oven to very cool 275 F (Gas Mark 1, 140 C).
Sprinkle the prawns or shrimps and chicken cubes with the salt, pepper and cornflour [cornstarch] and, using your fingers, rub them into the shellfish and chicken. Set aside.
Place the rice in an ovenproof dish and put the dish in the oven. Dry out the rice for 15 to 20 minutes or until it is crisp.
Meanwhile, make the sauce. In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasionally, for 3 minutes. Add all the remaining sauce ingredients and mix well to blend. Cook the sauce, stirring constantly, for 2 minutes or until it becomes thick and translucent. Remove the pan from the heat and set aside.
Fill a large, deep-frying pan one-third full with vegetable oil. Set the pan over moderate heat and heat the oil until it reaches 360'F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Place the prawns or shrimps and chicken cubes in a deep-frying basket and lower them into the oil. Deep-fry them for 1 minute then remove the pan from the heat. Remove the basket from the pan and set it over kitchen paper towels to drain. Transfer the prawns or shrimps and chicken cubes to the sauce in the frying-pan and return the frying-pan to moderate heat. Cook the mixture, stirring constantly, for 2 minutes.
Meanwhile, return the deep-frying pan to moderate heat and reheat the oil until it reaches 350'F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 55 seconds.
Remove the rice from the oven, place it in a narrow meshed deep-frying basket and lower it into the oil. Fry the rice for 1 1/2 minutes, then remove it from the oil and drain on kitchen paper towels.
Arrange the rice on a warmed serving dish and pour over the prawns or shrimps, chicken cubes and sauce. Serve at once
Comments
Post a Comment