Mexican Rice
By Nushrat Shaukat - SOUS CHEF
INGREDIENTS
1 cup basmati rice cooked
1 onion julienne
1 teaspoon garlic
a handful of chopped spring onions
3 potatoes cut into crisps and fried
a handful of chopped coriander
5 tablespoon chilli garlic sauce
2 tablespoon of hot chilli sauce
2 chicken fillets hammered to flatten
marinated in salt and lemon juice
1 egg beaten
breadcrumbs
oil to fry
METHOD
dip the fillets in egg and then in the
breadcrumbs and then fry in oil till
crisp and
cooked through. using a sharp knife cut
the
fillets width ways into strips. leave
aside.
in a wok add a little bit of oil and
then the
onions. sizzle the onions and then add
the
garlic .as aroma rises add the
rice ,chilli
garlic sauce,hot chilli sauce and mix
well. your
rice should look pinkish in color. if
not add
more of the sauces. now add the
coriander and the
spring onions. mix it in. add the
chopped chicken
and distribute evenly.
finally add the crisps and serve
immediately.
INFO / TIPS / CREDITS
do not add crips early as they gosoggy,they
should be crisp when serving.
you may also add chopped vegs to the
rice.
