SMBC #2 - Broccoli Lemon Chicken with Cashews; Chilli Tofu with Chicken

Here's the second edition of our SMBC series, this time courtesy of PC.

Ingredients:

General:	Seasoning:	Extras & Decoration:
450g deboned chicken thighs 300g tender stem broccoli 400g rice	1 tablespoon cornflour 1 tablespoon honey 2 tablespoons sesame oil 2 lemons (preferably organic) 1/8 cube of vegetable stock 1 tablespoon soy sauce 2 large garlic cloves pepper and salt	canola oil for frying fresh chilli if you like it hot thin strips of lemon zest handful of cashew nuts

• Start with roasting the cashew nuts in a non-stick pan at medium heat, flipping them over repeatedly so that they don’t get burnt. 

• Next, peel off a few pieces of zest from the lemon using a sharp knife or peeler. Avoid the white part of the rind, it just tastes bitter. Cut the zest into very thin strips, set aside some for decoration. 

• Chop the remaining lemon rind and put it into a bowl together with the finely chopped garlic, the juice from one lemon, honey, soy sauce, sesame oil and salt and pepper to taste. Mix the seasoning thoroughly and add the chicken meat, cut into lengthy chunks, give it a good stir and put it to rest for 10 minutes.

• In the meantime, wash and cut the broccoli if too large. To obtain a nice tasty sauce with the right consistency, dissolve the cornflour and the vegetable stock in a little water and add the juice from the second lemon. Cook the rice in a separate pot.

• Fry first the marinated chicken in a well heated pan with some oil until golden brown and set aside on a plate. Subsequently stir-fry the broccoli with the chilli in the same pan. If the broccoli starts to become brown, add some water. Don’t overcook, the broccoli should retain a nice green colour and remain crunchy.

• Finally combine the chicken meat, the broccoli, the cashew nuts and the corn flour-lemon juice mixture in the pan and heat gently till the sauce thickens.

• A nice way to present the dish is to press the rice into a scoop. With the help of a spoon, arrange the rice hemispheres on the plate and top them with the chicken and some sauce. Garnish with some more cashews and spice it up with the lemon rind strips. 

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Ingredients for the Tofu:
400g firm tofu 150g deboned chicken thighs 2 large cloves garlic 4 spring onions	oyster sauce fresh chilli sesame oil	light soy sauce dark soy sauce canola oil for frying

• Mince the chicken and mix it with the soy sauce and the oyster sauce and a few spoons of sesame oil in a bowl. Separately, mince garlic and chop the spring onions and chilli. 

• Drain the tofu and cut it into cubes of about 2cm edge length.  
  

• Fry the garlic in a pan with little oil, followed by the chicken mince. When cooked, add the tofu, followed by chilli and spring onion and fry for another 2-3 minutes. Serve in a bowl as garnish for the rice.  

And SMBC proudly presents the end result...

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Join us next week when we take on Greek cuisine, minus a grill or oven of any sort. And as always, let us know if you have a recipe suggestion! Have a good week =)

PS. No we did not have this for breakfast. 
PPS. We went to 3 different supermarkets in an attempt to find silken tofu without going to Mill Rd. We failed.