Atlas Masterclass

Three Cup chicken, Ginger, basil, rice

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INGREDIENTS:

Marinated Three Cups chicken

Peanut & sesame mix

Rice (1 of the 2 supplied bags)

Ginger

Garlic

Thai basil

Spring onion (1/3 of supplied)

Bok choy (1/2 of supplied)

 

YOU’LL NEED‭:‬ Medium saucepan, large frying pan, knife, chopping board, colander or sieve

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed) salt

ALLERGENS: Soy, garlic, onion, gluten, peanut, sesame, may contain traces of other allergens

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD: 

1. Cook the rice: Bring a medium saucepan of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water, boil 8 minutes or until cooked through. Stir halfway through to stop rice from sticking. When cooked strain rice through a sieve. Fluff with a fork and set aside.

2. Prepare the vegetables: Wash all the vegetables. Peel the garlic and slice thickly. Peel the ginger and slice into quarters. Remove the leaves from the bok choy and cut the base into quarters. Remove the outside leaves from the spring onions. Slice the whites into 5cm pieces and slice the green parts thinly on the diagonal. Remove leaves from the basil.

3. Cook the Three Cup chicken: Remove the chicken from the bag, reserve the sauce.  Chop the chicken into bite size pieces. Heat a splash of your preferred oil in a large frying pan. Add garlic and ginger, cook for one minute. Add the chicken and spring onion whites, cook 5 minutes or until the chicken is brown. Add Three Cups Sauce and simmer, uncovered, until chicken is almost cooked and sauce has thickened slightly. Add the bok choy bases to the frying pan, cook a further 3 minutes or until the chicken is cooked through. Stir through some of the basil leaves and some of the spring onion tops.

4. To serve up: Place bok choy leaves on the serving plates. Top with rice and Three Cup chicken. Sprinkle with remaining basil leaves, spring onion greens and peanut and sesame mix.

 

VEGETARIAN METHOD:

1. Cook the rice: Bring a medium saucepan of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water, boil 8 minutes or until cooked through. Stir halfway through to stop rice from sticking. When cooked strain rice through a sieve. Fluff with a fork and set aside.

2. Prepare the vegetables: Wash all the vegetables. Peel the garlic and slice thickly. Peel the ginger and slice into quarters. Remove the leaves from the bok choy and cut the base into quarters. Remove the outside leaves from the spring onions. Slice the whites into 5cm pieces and slice the green parts thinly on the diagonal. Remove leaves from the basil.

3. Cook the Three Cup eggplant and mushrooms: Chop the mushrooms and eggplant into bite size pieces. Heat a splash of your preferred oil in a large frying pan. Add garlic and ginger, cook for one minute. Add the mushrooms, eggplant and spring onion whites, cook 5 minutes or until the mushrooms are brown. Add Three Cups sauce and simmer, uncovered, until  the vegetables have cooked through and the sauce has thickened slightly. Add the bok choy bases to the frying pan, cook a further 3 minutes. Stir through some of the basil leaves and some of the spring onion tops.

4. To serve up: Place bok choy leaves on the serving plates, top with rice and Three Cup vegetables. Sprinkle with remaining basil leaves, spring onion greens and peanut and sesame mix.

For downloadable pdf version, click here.