Ginger Chicken, Snowpea, and Asparagus Parcel with Brown Rice
Ginger Chicken, snow pea and asparagus parcel with brown rice
SERVES 1
Ingredients:
150g Skinless Chicken Breast
8 pieces snow peas
4 pieces asparagus spears
2 Chinese cabbage leaf blanched
25g Brown Rice
Dressing:
¼ clove chopped garlic
5g grated ginger
10ml Low Salt Soy Sauce,
10g Ketjap Manis,
10ml Rice Wine Vinegar
125tsp Sesame Oil
Garnish:
20g chopped green shallot
10g Sesame seeds, raw
Method:
1. Cook Brown rice by absorption method. Portion evenly into Dariole moulds.
2. Combine dressing ingredients. Marinate chicken with half the dressing.
3. Steam chicken till cooked. Cut into 2 at an angle.
4. Blanch cabbage leaf.
5. Place snow peas and asparagus in centre of leaf and roll into a parcel making 2 parcels for 1 serve.
6. Place on tray. Steam parcel until vegetables are cooked.
Assembly:
1. Place parcel on centre of plate.
2. Place chicken on a slant so half of it sits on the parcel and the other half on the plate.
3. Place rice timbale on the top left hand side of the plate.
4. Drizzle the dressing around. Garnish with
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Jolene
Jolene enjoys writing, sharing and connecting with other like-minded women online – it also gives her the perfect excuse to ignore Mount-Washmore until it threatens to bury her family in an avalanche of Skylander T-shirts and Frozen Pyjama pants. (No one ever knows where the matching top is!) Likes: Reading, cooking, sketching, dancing (preferably with a Sav Blanc in one hand), social media, and sitting down on a toilet seat that one of her children hasn’t dripped, splashed or sprayed on. Dislikes: Writing pretentious crap about herself in online bio’s and refereeing arguments amongst her offspring.
