Clementine Soy Chicken

Clementine Soy Chicken 

This twist on the takeaway classic uses a clever little cheat: ready breaded chicken. No mess, no fuss, Just Sweet and Sour goodness.  Serves 2.

Ingredients:  

1 1/4 pound frozen breaded chicken breast chunks

1 tablespoon toasted sesame oil

2 cloves garlic, grated

1 tablespoon ginger

1 tablespoon cornstarch

1 tablespoon light soy sauce

1 easy peel clementine, scrubbed and juiced

1 tablespoon rice vinegar

1 teaspoon caster sugar

2 salad onions, finely sliced

Directions:

Heat the oven to 450*F.   Place the chicken on a baking sheet with sides.  Bake until golden turning to bake both sides.  About 5 minutes before the chicken is finished, make the sauce.  

Heat the oil in a large pan over a medium heat and fry the garlic, ginger, some black pepper and a pinch of salt for 2-3 minutes until fragrant and soft. Meanwhile, in a small bowl, mix the cornstarch with 2 tbsp water. Lower the heat under the sauce to medium-low and add the soy sauce, clementine juice, vinegar, sugar and cornstarch mixture.

Cook for 2-3 minutes, stirring constantly, until thickened enough to coat the back of the spoon (stir in 1-2 tbsp water if it gets too thick). Toss the chicken in the sauce, then serve with the salad onions and clementine zest scattered on top, plus some steamed rice and pak choi, if liked.

Zingy Clementine And Shaved Sprout Salad

Zingy Clementine And Shaved Sprout Salad

Sprouts are definitely not just to be reluctantly eaten on Christmas day.  Sliced finely, they make a fantastic crunchy salad-cum-slaw.  I love this as a starter, but it is also delicious alongside poultry, ham, or fish.

Serves 4 as a light starter.

Ingredients: 

200g Brussels Sprouts finely shredded (1 cup)

2 clementines

20g whole skin-on almonds (5 teaspoons)

12g flat leaf parsley (6 tablespoons leaves only)

1 tablespoon nonpareille capers, drained

30g Parmigiano Reggiano (1/4 cup)

Dressing:

2 clementines, scrubbed, zested and juiced

3 tablespoons evoo

1 teaspoon sherry vinegar

1 teaspoon Dijon mustard

Generous 1/2 teaspoon castor sugar

3 anchovies in oil, finely chopped

1 clove garlic, crushed

10g Parmigiano Cheese (4 teaspoons)

Directions:

Combine the dressing ingredients in a large bowl with a pinch of salted whisk into a glossy, thick and emulsified.  Add the shredded sprouts and mix well.

Cut the peeled clementines into 0.5cm slices horizontally (1/4 inch), then break these into little segments, letting them fall over the sprouts as you do so.  Add the almonds, parsley and capers and mix again.  Divide between plates and use a potato peeler to create shavings of the cheese and scatter over the salad.

Serve with a Savignon Blanc