Saiprojects

• 12 ounces of boneless chicken breast cut into strips
• 4 tbsp of honey
• 2 tbsp of light soy sauce
• 2 tbsp of ketchup
• 1 tbsp of Malt vinegar
• 3 tbsp of sweet chilli sauce
• 1 tsp crushed garlic & ginger
• 2 tbsp of Siracha sauce ***note-spicy***
• Chopped red & green chillies
• 2 tbsp of water
• Thai jasmine rice- about 2 cups depending on how many people
• 2 tbsp of sesame oil
• 1 white onion
• 1 big red bell pepper
• 1 big green bell pepper
• handful of Mangetout
• A sprinkle of spring onion
• A sprinkle of shichimi powder, Black & white sesame seeds ***very important to give that wagamama look*
• Big bowl to make the marinade
• Thai Jasmine rice- Measure to your desire

Cut the chicken into strips and add into a bowl, add the honey, soy sauce, ketchup, malt vinegar, sweet chilli, garlic, ginger, and mix well.

Now add the Siracha sauce, mix and add the red/green chillies (chopped) and add to the chicken marinade plus a bit of water, drop the whole red/green chillies in and cover with a cling film to marinate for few hours or overnight.

Rice- Rinse the rice in cold water, place in a saucepan, add water salt and leave to boil for 20 minutes

Now add 2 tbsp of sesame oil in a wok or pan & leave on high heat. Add the chicken pcs without the marinade; leave to fry until nicely done by turning occasionally.

Cut onions, red & green bell peppers into big chunks

Now add the peppers above to the chicken, ***remember to add once chicken is done as this needs to be crunchy***, add the marinade, chuck in some mangetouts, leave to simmer for a few minutes.

Add rice in a small bowl & place in the middle of a flat plate as shown below:-

Place chicken around the plate

Carefully lift the bowl

Drop in some spring onions and sprinkle shichimi powder, black & white sesame seeds on top **really important*** and drop quarter of a lime on top (optional).

The taste is amazingly devine guys, thank me later :-)

• It is said that the brownie was created at the Palmer House Hotel during the 1893 Columbian Exposition when the owner Bertha Palmer asked the chef to make a ‘ladies dessert’.
• The word ‘brownie’ became so popular that soon after the Expedition even Kodak named one of it’s first hand held cameras after them, the little ‘brownie.’
• Brownies were one of the very first prepackaged food ‘mixes’ ever sold. First appearing in the Sears, Roebuck catalogue in 1897.
• Fannie Farmer, the First Lady of American Cookery, published the first written recipe for brownies in 1896
• A popular turn of the century alternative was considered of equal importance, the ‘blondie‘, which used many of the same ingredients except chocolate. Many believed chocolate to be a ‘vice’ on the same level as alcohol and even coffee. source-foodimentary.com

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