Happy Chinese New Year: Chinese Chicken with Mushroom and Peppers

Kung Hei Fat Choy to all, or Happy Chinese New Year as we welcome in the year of the Monkey. In honour of the new year, I'd like to share a couple of my favourite Chinese-inspired dishes - the first being a diet-friendly option (as regular readers will know I'm on a fat-fighting, healthy eating quest at the moment), and the second a more gluttonous dumpling recipe.

This dish ticks the comfort food box and is a nod towards the type of dish I might order from a takeaway but is stripped right back to include only a teaspoon of sesame oil, 1 tbsp Shaohsing wine and everything is weighed and measured to adhere to my current 1200 calorie-a-day regime. These smart tweaks have been instrumental in my diet and so far, since 1st January I've managed to shed 10lbs from following this diet (with treats at weekends) and with some yoga, HIIT and general cardio thrown in as and when I can fit it in.

A portion of the below (which serves 2) comes in at 530 calories when served with a 75g portion of cauliflower rice (fried with garlic, ginger, chilli and with fresh chives stirred in before serving) and a 50g serving of Tung Ho or Chinese greens. 

Chinese Chicken with Mushroom & Peppers

Here's how:

• X2 100g chicken breasts or pieces
• 1 heaped tbsp Chinese five spice
• 1 garlic clove
• 1 red chilli
• 40g fresh grated ginger
• 4 tsp sesame oil
• 1 tbsp shaohsing wine
• 20ml light soy sauce
• 1 green pepper
• 100g mushrooms
• 500ml chicken stock (I used Knorr) 
• 1 tsp corn flour

Firstly prepare the chicken by slicing the chicken into bite-sized pieces and placing into a bowl. Now add the Chinese five spice and turn each piece of chicken until it is well coated.

Now for the vegetables - crush the garlic and grate the ginger and add to a wok on a medium heat with the sesame oil. Slice the chilli and add to the wok.

Cut the green pepper into bite sized pieces and slice the mushrooms then set aside for a minute.

If you need to make up the stock do so now.

Once the garlic, ginger and chilli has started to soften, add the chicken and sear each side of every piece. Now add the pepper and mushrooms and allow to stir fry for a minute or two.

Now pour over most of the stock retaining a good couple of spoonfuls. 

Chinese Chicken with Mushroom & Peppers

Add the cornflour to this retained stock and mix well - it will form a thick gluey paste, add to the wok and stir well. This will help to thicken the sauce and create a really lovely thick and aromatic gravy. Cook on low for ten minutes. Enjoy!

Asian-inspired Fish

This is a healthy and frankly delicious way of preparing white fish. Sea bass is usually used when making this dish, bit recently I have taken to buying River Cobbler, it's an economical choice and I've picked up two fillets for £2.00 before, not only is it a frugal choice, it picks up the flavours beautifully.

Serve with some steamed or stir fried vegetables for a nourishing and tasty meal.

Here's how:

2x white fish fillets
3x spring onions
50g fresh ginger
1 red chilli
Small bunch fresh coriander
2 cloves garlic
1 tbsp dark soy sauce
Juice of 1/2 lime

Firstly place the fish fillets on some tin foil in an ovenproof dish on top of some foil. 

Drizzle over the soy sauce and rotate the fish so both sides are coated. Cut the spring onions in half then place on top of each fillet. 

Peel and slice the garlic and ginger and place on top of each. Then slice the chilli and do the same (if you don't like it too hot remove the seeds). Finally squeeze over the lime juice and add the coriander then pull the foil up and around the fish to protect it.

Place into the oven at 180 degrees for about 10 to 12 minutes, or until the fish is cooked through and enjoy!

Sticky Lemon Chicken

Serve this with some plain boiled rice and steamed broccoli for a really tasty, yet nutritious meal that will leave you wanting more.

I've used this with bone-in chicken breasts as they serve as the perfect 1-person portion with no faff, but this marinade could be used with any pieces of chickens and is really good with wings for a party or gathering.

Allow to marinate for at least three hours, but overnight is best and will leave you delicious, zesty and fragrantly juicy chicken.

Here's how:

2 chicken breasts with bone left in
2 tbsp dark soy sauce
Zest of 3 lemons and the juice of 2
3 tbsp clear honey
2 cloves of garlic crushed
2 tbsp olive oil
Salt & pepper

Simply put the marinade together by combining all of the above then place into a bowl or jug.

Make two or three 1cm incisions into each chicken breast, making sure this gets into the flesh as it will help to ensure the meat stays nice and moist during cooking.

Cover the chicken with the marinade, cover and place in the fridge overnight or for a few hours.

Cook in a hot oven at about 180 degrees for approx 35 minutes (depending on the size).

Sticky, Saucy Baby Back Ribs

Overnight marinated ribs are one of the most moreish and delicious dishes and can be served with a variety of accompaniments to make an incredibly satisfying meal. The marinade uses only store cupboard essentials, so it's also a cheap supper and when I made it here it was a frugal part of the month just before pay day so I served it with a little rice and some frozen mixed veg. One rack is enough for two people and this marinade is enough for a couple of racks (you can always freeze one in the marinade ready for next time).
1 rack of baby back ribs
Tin of tomatoes
2 tbsp dark soy sauce
3 tbsp honey
2 chillies, sliced with the seeds left in
3 cloves garlic sliced finely
2 tbsp chipotle paste (can be bought in most supermarkets now)
Generous pinch of salt and pepper

Here's how:
Mix all of the marinade ingredients together in a bowl and then completely immerse the ribs in the sauce, ensuring every part is covered so the flavours permeate the meat. Cover with foil and then place in the fridge overnight or for at least 4 hours.
Pre-heat the oven to about 160-170 degrees and once up to heat slow-roast the ribs for 1.5-2 hours depending on the size of them.
To crisp up the edges remove the foil for the last twenty minutes of cooking.
Spoon out the remaining sauce in the dish and drizzle over the ribs when serving - it's too good to waste.