Oriental Chicken Mince

cook 20 mins
  • 250 g (8 oz) long grain rice
  • 1 tablespoon sunflower oil
  • 500 g (1 lb) chicken mince
  • 6 spring onions, chopped
  • 1 red chilli, deseeded and chopped
  • 2 tablespoons black bean sauce
  • 1 tablespoon light soy sauce
  • 150 ml (1/4 pint) chicken stock
  • 1 teaspoon cornflour, mixed to smooth paste with a little water
  • salt and pepper
  • Cook the rice in lightly salted boiling water for 10 minutes until tender, then drain.
  • Meanwhile, heat the oil in a wok or large frying pan, add the chicken mince and fry, stirring, over a high heat for 5 minutes until it forms clumps.
  • Add the spring onions and chilli and cook for 2 minutes. Stir in the black bean sauce, soy sauce and stock and simmer, stirring occasionally, for 5 minutes. Season with salt and pepper and pour in the cornflour paste. Cook, stirring, until thickened slightly. Serve with the cooked rice.
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