2 chicken breasts
3 tbsp soy sauce
1 tsp chopped ginger
4 spring onions
1 tbsp of tomato ketchup
1 ½ tbsp of red wine vinegar
1 tsp of brown sugar
1 heaped tsp of cornflour
150g rice
handful of beansprouts
shot of veg oil



soak the rice in cold water.
cut away any sinew from the chicken and slice into thin strips.
toss the chicken in the soy sauce and leave to marinate for as long as possible.
drain the rice, put into a pan with cold salted water and then boil until plump and fluffy (about 8 minutes from simmering point).
slice all of the spring onions as finely as possible and cut the ginger small as well.
fry the soy chicken in the shot of oil until very nearly cooked through.
toss in the ginger and the white ends of the chopped spring onions into the pan.
stir together the ketchup, sugar, vinegar, about 100ml of water and the cornflour in a small bowl.
pour into the pan and bring to a simmer, stirring all the time.
mix the cornflour in a small bowl with two tablespoons of cold water and then stir into the pan.
let the mixture bubble for 2-3 minutes, stirring all the time to prevent burning around the edges, then stir through the beansprouts at the last moment.
drain the rice once cooked.
serve a mound of the rice in a bowl with the sweet and sour chicken on top.
garnish with the finely sliced green part of the spring onion and then grab your chopsticks.

serves 2