Asian chicken stir-fry with chilli eggs
0
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ever have trouble poaching eggs? Try this simple method of enclosing the eggs in plastic wrap for fuss-free poaching and great results.
Ingredients
Egg(s)
4 medium
Fresh red chilli
1 whole, deseeded, finely chopped
Onion
1 medium, halved, thinly sliced
Red capsicum
1 medium, thinly sliced
Broccolini
1 bunch(es), cut into 4cm lengths
Garlic
1 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Chicken breast mince
500 g
Kecap manis
1 tbs
Fish sauce
1 tsp
Fresh coriander
¼ cup(s), chopped, plus extra leaves to serve
Lime juice
1 tbs
Baby spinach
6 cup(s), (120g)
Lime(s)
1 medium, cut into cheeks, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Bring a large saucepan of water to a simmer. Line a small bowl with a large sheet of plastic wrap, overhanging the side of bowl. Crack an egg into the plastic-lined bowl. Sprinkle with a quarter of the chilli. Gather ends of plastic together to enclose egg, making sure to expel any air. Twist firmly just above egg, then tie a knot or secure with a rubber band. Repeat with remaining eggs.
2
Place plastic-wrapped eggs into simmering water. Simmer for 5 minutes or until egg white has set. Lift eggs out of pan and transfer to a plate. Use scissors to snip plastic below knot. Carefully peel away plastic and discard (see tip).
3
Meanwhile, lightly spray a large wok with oil and heat over high heat. Stir-fry onion, capsicum and broccolini for 2 minutes. Add garlic and ginger, stir-fry for 30 seconds or until fragrant. Add mince and stir-fry, breaking up any lumps, for 5 minutes or until mince is no longer pink. Stir in kecap manis, fish sauce, coriander, lime juice and spinach. Stir-fry until spinach is just wilted. Season with pepper.
4
Divide stir-fry among 4 shallow bowls. Top each serving with a poached egg. Sprinkle with extra coriander leaves and serve with lime cheeks.
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