Chinese Tamarind Chicken

Add the rice, 360ml (720ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce the heat to a simmer and cover for 15-20 min or until the water is absorbed

Check to prevent over-cooking and once done, set aside until step 7

Place the diced chicken in a bowl

Add the five spice and 1/4 tsp (1/2 tsp) of salt and 1/2 tsp (1 tsp) of pepper to taste

Mix well with a fork and set aside for step 6

Peel the onion(s) and ginger and chop both finely

Remove the pepper's stem(s) and seeds and slice thinly

Mix together the soy, sesame oil, tamarind paste, and 1 tsp (2 tsp) of sugar in a bowl for step 6

Add 1-2 tbsp of vegetable oil to a large pan or wok on a high heat

Once the oil is hot, add the chicken and sear for 1-2 min, or until browned all over

Remove with a slotted spoon, set aside and retain the pan with the oil for step 6

Return the pan to a high heat and cook the onion and ginger for 1 min, stiring to prevent burning

Add just enough water to the pan to add moisture and to lift the bits off of the bottom

Add the pepper and cook for 1-2 min, or until browned with a slight bite

Add the seared chicken and soy mixture

Add 100ml (150ml) of water to the pan and cook for 1 min

Reduce the heat and simmer gently for 3-4 min or until the chicken is cooked through

Fluff the rice with a fork and add to the chicken pan

Mix everything together quicky and remove from the heat

Tip: If the stir-fry is too dry gradually add a few tbsp of water

Roughly chop the coriander