Photo de JENNIFER
Remove the green top from the chilli. Cut in half lengthwise, scrape out the seeds -if desired- and chop finely.
Cut the root off the garlic cloves, peel and finely chop. Alternatively, you can grate the garlic cloves.
Whisk all the dressing ingredients together, and set aside until needed.
This vinaigrette will keep for up to a week in the refrigerator.
Remove the root end of the Chinese cabbage. Wash and spin dry, if necessary. Finely shred the cabbage.
Top and tail the carrot, peel. Cut into thin slices, then shred into a fine julienne.
Remove the tail from the red pepper, scoop out the seeds, and cut into thin matchsticks.
Trim and clean the spring onions, then cut into thin slivers.
Mix all the vegetables together. Drizzle with the dressing, and serve.
Flatten the thigh between two sheets of cling film. Set up three bowls. One with plain flour, one with the breadcrumbs and one with the eggs (beaten). Dip the chicken into the plain flour, then the egg and then the panko breadcrumbs.
To cook the chicken, add the oil to a large frying pan, heat on medium to 170'C. Test the heat of the oil by frying few breadcrumbs. They should go golden brown.
Cook the chicken for 3 minutes on either side. Remove and dry on kitchen paper.
Peel and finely dice the onion.
Put a saucepan onto a medium heat and dry fry the curry powder for 1 minute. Add two tablespoons of the oil to the pan and then the onion, honey and soy. Cook for a further 2 minutes.
Mix the rice flour and water together and add to the sauce. Cook until the sauce has thickened. Add more water if the sauce is too thick.
«This is a dish introduced to Japan by the British navy and now part of everyday life. Usually made with instant mixes readily available so don't be afraid to use these yourself. »
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