for 4 people

Rice

250 g	basmati rice
4 dl	water
½ tsp	salt

Chicken

2 ½ tbsp	Maizena cornflour
2 ½ tbsp	white flour
2 tbsp	soy sauce
2 tbsp	water
500 g	diced chicken breast
1 dl	peanut oil

Sauce

2 tbsp	soy sauce
1 ½ tbsp	liquid honey
½ tbsp	tomato puree
½ tbsp	toasted sesame oil
1 tbsp	rice vinegar
1	garlic clove, squeezed
1 tbsp	sesame seeds

How it's done

Rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, season with salt. Cover and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Chicken

Place the cornflour, flour, soya sauce and water in a bowl, mix to form a thick, sticky paste. Add the chicken, mix well. Heat the oil in a cooking pot. Fry the chicken in batches for approx. 6 mins. per batch until crispy. Remove, drain on kitchen paper.

Sauce

In a bowl, mix the soya sauce with all the other ingredients up to and including the garlic. Add the chicken, mix, serve with the basmati rice. Sprinkle with sesame seeds.

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