hospitality 2020 food

Satay Chicken on Rice

Ingredients

1 cup of uncooked rice

1 chicken breast

1 cup of veggies (carrot, peas, corn, capsicum, zucchini, red onion)

Sauce 

1t grated Ginger (peel off the skin)

2T Sweet chilli

2T Honey

1T Soy sauce

2T Crunchy Peanut butter

¼ C Water

Method

1. Wash rice under water
2. Cook rice: Absorption method 1:2 ratio. 1c of rice to 2 cups of water, boil rice for five minutes while stirring. After 5 minutes remove from heat, place lid on and let the rice absorb the water, should become light and fluffy and no rice should stick to the bottom

3. Dice up the chicken so they are even size
4. Lightly oil the pan and brown up the chicken, once cooked take out of pan and set aside

5. Prepare vegetables - dice them so they cook quicker
6. Add vegetables to pan, when they are nearly cooked add the rice in to lightly fry it.

Sauce

7. Add all the sauce ingredients together in a pot and bring it to a light simmer, if it’s too thick for your liking add a little more water. Once sauce is ready you are ready to plate.

SPICY CHICKEN ENCHILADAS

INGREDIENTS

14 t oil If ginger paste 

2 spring onions

200 gr cooked shredded chicken

red pepper 

1T chilli sauce 

1T tomato sauce 

1T hoisin sauce 

1T chopped coriander 

2 large burrito tortillas 

c shredded Chinese cabbage 

50 gr. grated cheese

METHOD 

1. Prepare the vegetables:

2. Slice the spring onions into small diagonal pieces. 

3. Wash and shred the cabbage finely.

4.  De-seed and slice the red pepper thinly. Finely chop the coriander.

5 Prepare the salad:

Wash the salad greens. Cut the avocado and tomato into wedges. Arrange in a salad bowl with the bean sprouts.

6. Heat the oil in a frying pan or wok.

7. Stir-fry the ginger and spring onions for 1 minute.

8. Add the shredded chicken or chicken stir-fry pieces and the red pepper

and cook, stirring constantly for about 3 - 4 minutes.

9. Add the sauces and coriander and cook for another minute.

10. Wrap each tortilla in a paper towel and heat in the microwave on HIGH

for about 20 seconds.

11. Place the warm tortilla on a clean flat surface or serving plate.

12. Place the cabbage and chicken mixture in the centre of each tortilla.

Fold the opposite edges over to enclose the filling. Sprinkle with grated cheese.