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Fidel Castro - Stir Fry Chicken with ginger and chillie
and Fried Rice -
serves 4

Always a favourite, and pretty healthy as it goes. You will need a large Wok (or two).

If you can, get the bottled ingredients from a Chinese supermarket, where they will be much cheaper and proobably better than ones from an everyday supermarket. If you have never been to a Chinese supermarket it makes a great outing - so many new things to try!

What to do with them
  • basmati rice sufficient for 4
    (300 ml or 1/2 pint) - other rice will do
  • Cook the rice in your normal way (or try Fidel's "Pretty Damn Foolproof Rice") method.
  • When the rice is cooked, set it aside to dry for 15 minutes (or longer) - spread it out on a large plate - it's important to let the rice dry a bit before stir frying
  • 2 lb (1kg) boned chicken thigh meat, fat removed, cut in small pieces.
  • You can use any boned chicken, but thigh meat is the tastiest. My local asian store sells boned chicken thigh meat for only 99p a pound!
  • Stir fry the chicken in 4 batches until it is cooked through, then set aside.
It's best to prepare the following ingredients in advance and put them in little dishes ready - it all gets a bit busy at the end.
  • some fresh green chillies
  • 1/4 cup of shaohsing wine
  • chop the chillies and soak them in the cup with the wine for as long as you can (up to 1 hour).
    - you could use sherry if you have no shaohsing.
  • I use about 1 chillie per person. WARNING! - this much chillie is pretty hot and can cause complaints of overheating from people who like their food bland.
  • You can use less (or more) chillies if you don't (or do) like your food spicy hot.
  • 1" cube of fresh ginger
  • peel the ginger with a potato peeler and chop into thin pieces about half the size and thickness of a matchstick.
  • 2 bunches spring onions
  • chop the onions into thin roundels and put them in a dish. I tend not to use the very green bits.
  • 4 eggs
  • beat them in a cup
When your guests are all seated and ready, do the last bit.
It will taste nicer if you can make some gutteral shrieks while stir-frying.


  • sesame oil (if you can)
  • 600g of pre-prepared stir fry veg from the supermarket
  • the ginger and chillies and shaohsing wine (from above)
  • the cooked chicken


  • 1 or 2 tblsp light soy sauce
  • 1 tblsp oyster sauce (preferably not oyster "flavour" sauce)
  • heat some oil in the wok.
    - a mixture of corn oil and sesame oil is good.
  • put in all the ingredients and stir around at medium heat.
  • include any juice that has drained off the chicken
  • cook until the veg is starting to go soft and there is some liquid in the bottom of the pan.


  • Add a good dash each of light soy sauce and oyster sauce and stir them in.
  • taste some, and add more soy sauce or oyster sauce if you want.
  • Leave to simmer gently while you stir fry the rice.
Lastly, the rice
  • the cooked rice
  • spring onions (from above)
  • eggs (from above)
  • dark soy sauce
  • heat some oil in your other wok
    (if you only have one wok, put the other stuff in another pan to keep warm).
  • fry the spring onions for about a minute
  • add the beaten egg and stir like crazy so that it doesen't turn into one large omelette. A proper chinese wok stirring tool is great for this.
    Gutteral shrieks are appropriate here.
  • when the egg is nearly solid but still runny, add the cooked rice and stir briskly to mix in the egg.
  • Continue stirring for for a minute or two to warm it through.
  • splash on some dark soy sauce and stir briefly so the soy sauce is mixed through a bit, but don't stir too much or the rice will become uniformly brown.
  • Serve the rice and veg/meat direct from the woks.

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