Ingredients (Chicken Nibbles):
1 kg Mick’s Meat Barn Chicken Nibbles
2 tbsp Soy Sauce
2 tbsp Oyster Sauce
¼ tsp Five Spice Powder
1 tbsp Honey
1 tbsp Rice Wine Vinegar
1 tsp Sesame Oil
¼ tsp Chilli Flakes
½ tsp Fresh Ginger, minced
2 Garlic Cloves, minced
Cracked Black Pepper, to taste
Ingredients (Green Fried Rice):
½ cup Long Grain Rice
2-3 tsp Sesame Oil
3 Green Shallots, finely chopped
2 tsp Fresh Ginger, finely grated
3 Garlic Cloves, finely grated
¼ tsp Dried Chilli Flakes, or to taste
1 tbsp Oyster Sauce
1 tbsp Soy Sauce
¼ cup Fresh Coriander, roughly chopped
3 Snake Beans, roughly chopped
2-3 Broccolini Sprouts, trimmed and roughly chopped
2 Shitake Mushrooms (or 3 large button mushrooms), finely chopped
Handful of Sugar Peas, trimmed and roughly chopped
Handful of Snow Peas, trimmed and roughly chopped
3-4 Stalks of Choy Sum, roughly chopped
½ Small Zucchini, halved length wise and finely chopped
Cracked Pepper, to taste
Water, if necessary
Method (Chicken Nibbles):
Step One – In a large bowl, whisk all the ingredients together before adding the chicken nibbles. Toss the chicken in the marinade and refrigerate for at least 3 hours, turning in the marinade to ensure that each piece is coated.
Step Two – Remove the chicken pieces from the refrigerator and bring to room temperature. Preheat the oven at 180c.
Step Three – Place the chicken pieces on a tray and bake for 35-40 minutes, turning occasionally. Remove from the oven and set aside to rest for 5 minutes covered in aluminium foil before serving.
Method (Green Fried Rice):
Step One – Prepare the rice according to the instructions on the packet. Drain and rinse under hot water. Allow to cool at room temperature on a dinner plate, spreading out to ensure the layer of rice is thin and even.
Step Two – Place the plate of rice in the refrigerator for at least one hour.
Step Three – Prepare all the vegetables and herbs.
Step Four - Over a medium – high heat, warm the sesame oil in a wok or large frying pan. Add the ginger and garlic, stir until aromatic.
Step Five – Add the vegetables to wok/pan along with a dash of water, stir until just cooked through. Remove from the wok/pan into a bowl and set aside.
Step Six – Add a dash more oil to the wok/pan, along with the soy sauce, oyster sauce and rice. Stir to ensure the rice is coated in the sauce and doesn’t stick to the bottom of the wok/pan.
Step Seven – Return the vegetables to the pan. Stir to combine. Serve.