Kumquat Chicken Food

KUMQUAT CHICKEN

Steps:

• Marinade chicken with soy sauce, Szechuan pepper, and salt for 20 minutes.
• Combine all sauce ingredients in a small bowl.
• Heat up wok or large fry pan. Add 2 tablespoon of vegetable oil. Place chicken thighs in a single layer in the pan. Fry 3 to 4 minutes on each side until golden brown and cook through.
• Remove and arrange on a plate. When cool enough to handle, slice into ½-inch strips, if desired. Cover with aluminum foil to keep it warm.
• Heat the remaining 1 tablespoon vegetable oil in the same wok or in a small saucepan. Sauté mince garlic for 20 seconds. Pour in sauce mixture. The sauce will become thick and bubbly very quickly.
• Stir in sliced kumquats and immediately turn off heat. Add sesame oil.
• Pour sauce over cooked chicken. Sprinkle sesame seeds and sliced green onions on the top.
• Serve immediately with steamed rice.

CHICKEN & KUMQUAT SALAD

Steps:

• Bring two pans of water to the boil. Add the chicken breasts to one and cook for 2 mins. Turn off the heat, put a lid on top and leave to sit for 30 mins. Put the broccoli pieces in the other pan, cook for 2 mins, then drain and transfer immediately to a bowl of cold water. This will help it to retain its colour and bite.
• While the chicken is poaching, heat oven to 200C/180C fan/gas 6. Put the bread cubes on a baking tray and cook for 10-12 mins until golden, then remove and leave to cool. Can be made a day ahead and stored in a container.
• Put the dressing ingredients with 1 tsp salt in a jar with a lid. Shake well and set aside. Can be made a day ahead. Put the kumquats, broccoli, radishes, onion, feta, almonds and chives into a serving bowl.
• When the chicken is done, remove from the water, leave to cool for 5 mins, then shred into chunky pieces and add to the salad. Just before serving, pour the dressing over and mix well.