Anna Mckay shares a recipe perfect for celebrating Chinese New Year
Laura Reynolds reviews the latest arrival to the York cafe scene
Just 4 days until Christmas..get in the mood with some festive nosh!
Anna Mckay adds a festive twist to this traditional Mexican food.
Serves 2
Ingredients:
Method:
1) I always think chicken breasts are too fat, so what I do is cut them in half. Place a breast on a chopping board, and lay your palm and fingers flat along the top. Take a reasonably long sharp knife and carefully slice the breast, lengthways into two pieces. It’s difficult the first time to cut the breast to equal thickness but you’ll get the hang of it. Repeat with the second breast.
2) In a frying pan large enough to fit all the ingredients, warm up the oil. While you wait for the pan to heat up, liberally sprinkle paprika over the four breast halves, about half a teaspoon per side.
3) When the pan is hot, fry the chicken breasts on a medium heat until they are cooked through, about seven minutes. Check they are cooked by cutting into the thickest part of the breast. Remove from the heat and put aside.
4) While the chicken is cooking, slice the mushrooms to your preferred thickness and snip the bacon into 2cm strips with scissors.
5) Fry in the empty chicken pan. When they are slightly browned, sprinkle over a dessertspoon of paprika and add the chicken back to the pan.
6) Pour over about a glass of white wine (or chicken stock if you don’t have any) and reduce the heat to a simmer and let the ingredients bubble away for about five minutes.
7) Check for seasoning, I find a little sprinkle of pepper is nice.
At this stage, I normally make sure my rice is all cooked and my vegetables are nearly done, because the recipe’s only got a few more minutes to go until it’s time to plate up.
8) When you’re sure everything’s ready to go, reduce the pan’s heat a little more and slowly stir in some cream. I normally add about the equivalent of 3 tablespoons. Let the sauce bubble slowly while you drain the rice and vegetables.
9) Take off the heat and sprinkle over the chopped parsley.
This goes nicely with white wine, so if you have any left over from cooking, you might as well pour yourself a glass!
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