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Cranberry chicken with sticky sprouts and red cabbage fried rice
Fruit and vegetables
small bunch fresh
chives
, finely snipped, to garnish
pinch golden
pepper
, to garnish
200g/7oz
cranberries
1
orange
, juice only
500g/1lb 2oz
Brussels sprouts
, trimmed
75g/2½oz dried
cranberries
, soaked in hot water for 15 minutes, drained and finely chopped
1
onion
, finely chopped
handful
red cabbage
, finely shredded
1
lemon
, juice only
1
spring onion
, trimmed and finely sliced
Tins, packets and jars
100g/3½oz
plain flour
pinch
dried chilli
flakes, to garnish
500g/1lb 2oz cooked
Jasmine rice
Cooking ingredients
pinch
nutmeg
pinch
mace
pinch
mustard powder
1½ tsp Chinese
five-spice powder
salt and freshly ground
black pepper
1 tsp
sea salt
1 tsp freshly ground
black pepper
½ tsp Chinese
five-spice powder
groundnut
oil
, for deep-frying
2
star anise
1
cinnamon
stick
4 tbsp golden
caster sugar
1 tbsp
cornflour
, mixed with 2 tbsp cold water
1 tbsp groundnut
oil
1–2 tbsp light
soy sauce
(ideally low sodium)
2 tbsp
maple syrup
small handful
chestnuts
, toasted and chopped, to garnish
1–2 tbsp groundnut
oil
pinch Chinese
five-spice powder
2 tbsp light
soy sauce
(ideally low sodium)
1 tbsp toasted
sesame oil
1–2 pinches cracked
black pepper
Dairy, eggs and chilled
1 free-range
egg
, beaten
Meat, fish and poultry
4
sausages
, casings removed and meat crumbled
2
chicken thighs
, boneless and skin removed, thick parts slit with sharp knife
250g/9oz unsmoked bacon
lardons
Other
150g/5½oz
panko breadcrumbs
1 tbsp Seville orange
gin
1 tbsp Shaoxing rice wine or
dry sherry
Back to recipe
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