Chilli-ginger chicken with paksoi

Name: Chilli-ginger chicken with paksoi
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 piece(s) (about 20 g) Ginger; 1 Garlic clove; 1 red chilli pepper; 1 TABLESPOON demerara sugar; 4 TABLESPOONS Soy sauce; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp pepper, salt; 2 TEASPOONS Oil; 200 g Basmati rice; 4 (approx. 600 g) Chicken filets; 600 g Paksoi (e.g. 8 mini-heads)

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 piece(s) (about 20 g) Ginger
1 Garlic clove
1 red chilli pepper
1 TABLESPOON demerara sugar
4 TABLESPOONS Soy sauce
7-10 Tbsp Juice of 1 lime
7-10 Tbsp pepper, salt
2 TEASPOONS Oil
200 g Basmati rice
4 (approx. 600 g) Chicken filets
600 g Paksoi (e.g. 8 mini-heads)

Directions

1
For the marinade, peel and finely chop the ginger and garlic. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Mix ginger, garlic, chilli, sugar, soy sauce, lime juice, pepper and 1 tsp. oil.
2
Cook the rice in just under 1⁄2 l boiling salted water according to the instructions on the packet. Wash meat, dab dry. Heat 1 tsp. oil in a coated pan. Fry the meat in it over medium heat for 4-5 minutes on each side.
3
Clean the paksoi (cut off the stem ends a little), wash them and cut them in half lengthwise (cut larger heads lengthwise into strips). Covered and steam in little boiling salted water for about 2 minutes.
4
Drain it.
5
Finally, coat the meat all around with the marinade and continue to fry at low heat for about 2 minutes. Drain the rice. Arrange everything and sprinkle with marinade.