Chicken and Brussel Sprout Sir Fry

Something a little different, a truly modern blend of assorted ingredients and different cooking styles. What is known, I think, as fusion cooking. Thanks to Lucy Corry and her article in the Christchurch ‘Press’ of 24th June 2015 for the inspiration behind this very successful meal.

4 cloves of garlic, peeled and thinly sliced.
1 tblsp freshly grated ginger.
2 tblsp maple syrup.
2 tblsp dark soy sauce.
Freshly ground black pepper.
Salt to taste.
16 Brussels sprouts.
250g thinly sliced lean chicken meat.
¼ cup cooking oil.
2 tblsp cornflour.
1 ½ cups chicken stock.
Salt to taste.
2 spring onions, finely chopped, or ¼ cup chopped celery leaves for garnish.

Mix the garlic, ginger, syrup, soy and pepper together in a bowl. Shred the sprouts by cutting off the stem ends so that they sit vertically on a chopping board and slice thinly. Remove and discard the thick pieces of stem and add the slices to the garlic mixture. Set aside and leave to marinate for an hour or so. Slice the meat and set aside. In a separate bowl, slake the cornflour in a little cold water and add the stock and the salt. Beat well to incorporate.

Heat the oil in a wide pan or wok over a hot flame. Stir fry the meat until browned and remove from the pan. Add the shredded sprouts and marinade to the pan and quickly stir fry for 2-3 minutes, then add the meat and the stock. Bring to the boil, stirring until the sauce thickens, then reduce the heat to a simmer, cover and cook for another 5-6 minutes then serve over noodles garnished with the spring onion and/or the celery leaves.

Serves: 2.

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