It has been a while since we cooked some Asian food. In Siena so far, the offer of eastern ingredients has been limited. The stockpile moved from Belgium and the local supermarket will have to be sufficient.
Marinate sliced chickenfilet (300 grams for 2) with 2 tablespoons of light soy sauce, ½ teaspoon of light sesame oil, 1 tablespoon of oyster sauce and 1 tablespoon of mirin for at least 30 mins and put in the fridge. Chop 3 garlic cloves, 5 cm of ginger and 1 small chili pepper. Fry in some groundnut oil in a wok on high heat. Add the chicken and bake until almost cooked. Add the vegetables, 400 grams of green asparagus in pieces of 5-7 cm and roughly chopped spring onion (2). Fry for another 2 mins and add some water. Close the wok and let it simmer for a few more mins. Add 200 grams of soy sprouts. Continue to bake until the chicken is ready and the vegetables are al dente. Serve with noodles or boiled rice.
!!!This is a super elegant way to boil white rice (for full rice it will not be that successful because of the longer cooking time). Take a casserole. For 2p add a small cup of rice and 1.5 times the amount of water. Put the casserole with lid on a medium fire for a few mins and watch closely. When the water starts boiling, turn off the fire. Take a sheet of kitchen paper, put it under the lid and close again. While preparing the wok dish, the rice will become perfectly cooked as all the water will be absorbed. I learned this trick from a former co-student. She was Dutch, which of course could explain 😉 and she even kept the rice warm in her bed!