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Preparing the Chicken:

Rice Preparation:

The Sauce:

  • Chili, paste 50 g
  • Soya Sauce 100 ml
  • Rice Vinegar 40 ml
  • Brown Sugar 70 g
  • Pomegranate, juice 100 ml

Finishing off the Dish:

  • Broccoli, pieces 500 g
  • Fresh mushrooms, sliced 700 g
  • Pomegranate seeds 300 g
  • Sesame seeds, toasted 150 g
  • Ginger julienne 100 g
  1. Preparing the Chicken:

    • Slice the chicken into bite size cubes and marinate with a little sesame oil, Rafhan Corn Oil and Knorr chicken Stock Powder for up to 12 hours.
    • After marinating dust with Knorr Batter Mix.
    • In a wok sear off the chicken pieces in a little oil mix, keep aside for later.
  2. Rice Preparation:

    • In a large pot add a little oil, onions and washed rice to the pot, toast the rice along with the onions for 2 minutes.
    • Add the ginger and garlic, sauté for a few minutes longer.
    • Dissolve Knorr Chicken Stock Cube in water and add to the rice.
    • Cook and steam rice for about 15 minutes.
  3. The Sauce:

    • Whisk all the ingredients together and keep until finishing off the dish.
  4. Finishing off the Dish:

    • In a wok stir-fry the broccoli and mushrooms in a little oil mix.
    • Add the chicken and cooked rice.
    • Add the sauce and combine all the stir-fry ingredients.
    • Before serving mix in sesame seeds and pomegranate seeds.
    • Garnish with julienne ginger.
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