rice wine vinegar Archives | National Dish https://www.nationaldish.co.uk/ingredient/rice-wine-vinegar Recipes and Restaurant Reviews Fri, 17 Jul 2020 09:36:54 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png rice wine vinegar Archives | National Dish https://www.nationaldish.co.uk/ingredient/rice-wine-vinegar 32 32 Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia…maybe https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken#respond Fri, 08 Dec 2017 14:05:11 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2590 – we’re not 100% sure where this dish might originate. I accidentally made it up, but that’s not to say it doesn’t exist. So in actual fact this could be a South East Asian ‘influenced’ English dish – Changlo food! You saw it here first. …

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]]> Sweet and Sour Chicken and Mango with sesame seeds National Dish Recipe
The colour alone of Sweet and Sour Chicken with Mango is enough. All pictures copyright of nationaldish.co.uk

United Kingdom of Great Britain and Northern Ireland China Thailand – we’re not 100% sure where this dish might originate.

I accidentally made it up, but that’s not to say it doesn’t exist. So in actual fact this could be a South East Asian ‘influenced’ English dish – Changlo food! You saw it here first.

Anyway, I fancied sweet and sour chicken, but wanted to add lots of chilli and forgot to buy pineapple, so used some mango I had – hence…

It’s really good – I also knocked up a cheats Mushroom Chow Mein on the side.

Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia
This recipe goes to show, that if you have some items in your fridge or pantry that don't quite fit the original recipe, you can make do and come up with something ace.
Servings2 People
Prep Time20 Minutes
Cook Time20 Minutes
Ingredients
Main bits
  • 2small skinless chickenbreasts, diced into large, as square as possible, bite sized chunks (big ones ok?)
  • 1/2 red peppercut the same size as the onion
  • 1large white onioncut in to 1 inch square pieces, look at the pic
Sauce
Marinade
Mushroom Chow Mein
Instructions
  1. First thing is to marinate the chicken. To do that, in a bowl add the diced chicken, soy, garlic powder and Chinese five spice - leave that whilst you do the rest - not long really.
  2. Chop everything up and get it ready - you want decent chunks. If you're doing a side, I did a cheats Mushroom Chow Mein, chop that stuff up too.
  3. In a hot wok, add a tiny dash of oil and seal the chicken on each side, don't cook it all the way through. When done, drain off any of the sauce you haven't cooked off and put the chicken aside and wipe clean the wok.
  4. Whilst you were doing that, in a separate non-stick pan, roast off the sesame seeds. Don't burn them, just add a little golden colour and then remove from the pan and set aside in a cold bowl.
  5. Back on the heat, add a little oil and add the onion, garlic, chopped coriander stalks, two thirds of the chilli and the salt. Gently fry until the onion starts to clarify (not completely though) - try to avoid any charring, you almost want things looking raw.
  6. Next add the chicken back in along with the red pepper, paprika, rice wine vinegar, ketchup, sugar and half the sesame seeds - heat and stir for a minute. Then pour in all of the mango juice (oh yeah) - bring to the boil and sprinkle the corn flour avoiding lumpage - stir. If you feel that a little more sauce is required, carefully add some water - it will reduce and thicken moving forward.
  7. After 10-15 minutes, you should be pretty much done, throw in the diced mango and gently stir in to the sauce, it's ready when the mango is hot.
  8. You can do the chow mein real quick. Fry off the mushrooms with the garlic and a good glug of dark soy sauce. After a few minutes add the noodles and toss and mix everything until it's a lovely soy sauce colour and hot.
  9. Serve it up in to something that you can keep it warm in.
  10. The chicken will now be ready. Serve it in a bowl and sprinkle with the remaining raw chilli, sesame seeds and coriander leaves.
  11. Thank you South East Asia stroke England...maybe... United Kingdom of Great Britain and Northern Ireland China Thailand

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]]> https://www.nationaldish.co.uk/recipe/sweet-and-sour-chilli-mango-chicken/feed 0 Japanese Ramen Noodles with Roast Lamb | ラーメン | What is the national dish of Japan? https://www.nationaldish.co.uk/recipe/japanese-ramen-with-roast-lamb https://www.nationaldish.co.uk/recipe/japanese-ramen-with-roast-lamb#respond Thu, 02 Mar 2017 15:49:45 +0000 http://nationaldish.co.uk/recipe/demo-recipe Is this the national dish of Japan, probably not – and whilst sushi is not simply rice and seafood, far from it, Ramen makes for a great cooking experience? Plenty of ingredients and rather simple to make. I’ve replaced the wheat noodles with a low …

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]]> What is the national dish of Japan? | Low Carb Lamb Ramen
Japanese Ramen with roast lamb and zoodles
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Japan

Is this the national dish of Japan, probably not – and whilst sushi is not simply rice and seafood, far from it, Ramen makes for a great cooking experience? Plenty of ingredients and rather simple to make.

I’ve replaced the wheat noodles with a low carb substitute…and so should you.

ラーメン | Japanese Ramen with roast lamb and courgette noodles (zoodles)
Ramen is one of those things that when asked, 'what do you wanna eat'? and someone says 'let's go out for Ramen' - it leads to an instant 'good shout' and probably a cuddle or better... This version uses left over roast lamb and for good reason.
Servings2 people
Prep Time15 minutes
Cook Time30 minutes
Ingredients
Main stuff
  • 400g lambideally yesterdays roast and cut in to decent sized strips - I used leg
  • 500ml lamb stockbest do this first so you have it to hand (remember to use gluten free)
  • 2 spring onionsslice them up at an angle around 1cm
  • 2boiled eggstry to boil them so that the yolk runs ever so slighty
  • 2tbsp sesame oil
  • 3heads pak choiremove the root stalk, cut the leaves off whole and slice longways. Take the main stalk layers apart.
  • 1handfull closed cup mushroomssliced
  • 1small white onionchopped
Spices and stuff
Noodles or Zoodles
  • 2 green courgettes (zucchini)spiralized in to noodles or, if you must
  • 250g noodlesthese should be ramen noodles made from wheat (gluten warning if you use these)
  • 1medium carrotspiralize these or chop in to very thin strips. they won't be cooking for long
  • 1 finger chillithinly sliced, I used two, best to apply your preference (normal chilli's are fine too)
Instructions
  1. If you are using zoodles, have them spiralized and to hand, do the carrots too - keep separate and you will not be cooking them. If you simply can't do without the carb and have opted for ramen noodles, follow the cooking instructions and slightly under cook, strain and leave to the side - as they steam they'll finish cooking.
  2. A quick note about the lamb, it's better to use pre-roasted as you're not going to cook it for very long. Let's assume you've roasted it properly and not hammered it, you should have nice pink strips. Now, I wouldn't blame you for not being overly happy with that blood, but, if you are lucky enough to have it, spoon it in just after you add the stock...oh yeah.
  3. Pop the sesame oil in to a pan on a medium heat. Keep an eye on the heat, you don't want to add lots of colour to things, it will tarnish the broth.
  4. Add the sliced garlic, ginger, coriander stalks, onion and soy to the pan and cook gently for a couple of minutes, then add the chilli powder, five spice and a small splash of the rice vinegar, stir and then add all of the stock.
  5. Bring it to the boil and turn down to a simmer - now's the time to check and season to taste - you can use some salt if you like, but soy would be better - and be careful, don't over season.
  6. Put your eggs on to boil, from cold. When they reach a rolling bubble, in this order - add the lamb, carrot, mushrooms, pak choi stems, spring onions and then the leaves to the stock pot (not the egg water - shakes head and rolls eyes). Let your eggs boil for about 6 and no more than 7 minutes, to get hard whites and the yolk just on the almost runny side.
  7. Whilst your eggs are on the go, get two decent sized bowls and put a pile of the zoodles (or carb heavy noodles) in the middle. You're about to cover them in the hot broth, that will be more than enough to heat them through. Cooking zoodles will just turn them to mush.
  8. Whip your eggs out, pop them in to cold water and peel as soon as possible, and put aside.
  9. Then, using some tongs, grab equal amounts of all the gubbins and layer in to the bowls with the zoodles. Then, with a ladle, cover with plenty of the broth. Throw the coriander leaves on top, slice your eggs in half and place them on too.
  10. Thank you Japan Japan


    ありがとうございました

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