Chicken Mango with Fried Rice
2 hours 15 minutes
Slices of roasted chicken spread over a bed of fried rice, with a mango sauce poured over the top. I have included my recipe for fried rice here, but any would be suitable. The better quality the mango the better the dish. I have not tried this with fresh mangoes as you need the juice from the tin, however I'm sure it would add to the flavour to use fresh mango and a mango nectar or juice.
1 person made this
Ingredients
Serves: 4
- 1 roast chicken - Determine size by number of diners
- vegetable or peanut oil
- 1 cup jasmine rice
- 2 cups boiling water
- 4 spring onions - chopped
- 1 egg
- cracked pepper
- 4 rashers of bacon - chopped
- 1 tbsp light soy sauce
- 1 tin mangoes in syrup
- 1/4 cup chicken stock. Or if roasting a chicken yourself use the cooking juices.
Directions
Preparation:15min ›
Cook:2hours ›
Ready in:2hours15min
- Roast chicken according to weight/size until fully cooked (a pre cooked chicken is an easy substitute).
- To cook the rice by the absorption method: Heat 1 tablespoon of oil in a small pan on high on your smallest cooking ring. Add 1 cup of rice once oil is hot. Stir the rice well until grains start turning vivid white. Add the two cups of boiling water (it will splatter), put lid on, and turn heat to low. Leave for 20 minutes. Check that small holes have started to appear in the top of the rice which indicates it is done. Remove from heat and let stand for 5 minutes with the lid on.
- To make the fried rice: Crack egg into cup and add cracked pepper to season. Whisk well. Heat small fry pan or crepe pan over high heat and pour in egg mix to make a small omelette. Cook for approximately 1 minute either side and once done remove to cool. Once cooled roll the omelette and slice horizontally to create strips.
- Heat 2 tablespoons oil on high in a large deep based fry pan. Once hot add the chopped bacon and spring onions and stir until fragrant (approx 2 mins). Add omelette strips and stir fry for another minute.
- Add cooked rice and mix through. Add 1 tablespoon of light soy sauce and cracked pepper for seasoning and stir well. (note - a chinese implement known as a 'Tsan' is great for this. Cheap and available from Chinese Grocery stores) Put to one side.
- Add contents of mango tin to small fry pan on high heat. Bring to the boil and add chicken stock or cooking juices. As the mangoes soften, slice them in the pan to create smaller pieces and cook to a preferred consistency*. Remove from heat.
- Carve chicken: breasts should be sliced. Legs and wings can be left intact, or jointed based on preference.
- Place fried rice on plate to create a bed. Place chicken pieces over the top, and then spoon over mango sauce.
- * I prefer them still in pieces with thickened juices, however it can be mashed to the consistency of apple sauce if preferred.
