For the Sauce
• 1kg of chicken skinned and chopped into small pieces
• 2 teaspoons corn flour
• 8 medium garlic cloves grated
• 5cm/2inches ginger grated
• 2 pairs of Knorr cubes
• 1 teaspoon of salt
• 1 tablespoon of brown sugar
• 1 teaspoon vinegar
• 1 teaspoon Cameroun pepper
• 1 medium green pepper, seeded and cut into big cubes
• 2 tablespoons tomato puree
• ½ medium onion chopped finely
• 3 cups of water
• 4 tablespoons vegetable oil
Marinate the chicken with the ginger, garlic, a pair of knorr cubes and Cameroun pepper. Add 1 teaspoon of corn flour, mix well and marinate for 10 minutes. If possible leave overnight.
Next combine the vinegar, water, sugar, salt, remaining corn flour and knorr. Mix well and keep aside.
Using a non-stick sauce pan that has cover, divide the chicken into three and sear a batch at a time in the hot oil. Remove each batch and keep aside. Next fry the onion till translucent, add the chicken, tomato puree and stir for a minute.
Then add the liquid mixture, stir well, cover, bring to boil, reduce heat and simmer for 30 minutes or till chicken is tender. Add the green pepper and turn off the heat. Cover to infuse.
For the rice
• 5 cups of rice (preferably Basmati)
• 2 tablespoons Chinese “5 spice powder”
• 3 pairs of knorr original
• 1 teaspoon of salt
• 4 tablespoons sesame oil
• 1 cup of Spring onions sliced diagonally
• 500g shrimps
• Water as needed
Thaw and drain the shrimps from all water if frozen. Season it with a cube of knorr and marinate until ready for stir-frying.
It is best to use basmati rice, but I used long grain rice because that was what I had. Wash and parboil rice, then drain. Place in a pot with a 3 cubes of knorr and salt, add water to just cover. Bring to boil, then reduce heat and simmer till just soft adding more water as needed along the way. Note don’t overcook rice or it will become mushy when stir-fried.
Next, working in batches, put a little sesame oil in a non-stick pan till hot, then add the shrimps and stir-fry till just right, add the rice, 5 spice powder and knorr to taste and stir fry for a bit. Remove from heat, Sprinkle the spring onion on top, stir and put in an open vessel. Continue till all the rice is finished. Just cover with cling film not to overcook the spring onion. Serve hot with the chicken sauce spooned on the side.