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General tao tofu and coliflower, pineapple sweet and sour sauce, kaffir lime flavored rice |

Vegetarian, Tofu, Vegetables and Fruits, Risotto, Pasta and Rice

Everything's in there! Crispy deep fried chicken with an amazing sweet and sour sauce. Rice and sauteed vegetables.

Ingredients

Recipe for 4 portions / 12 tapas

Cauliflower and tofu

250 Gr

Cauliflower

250 Ml

Tempura mix

160 Ml

Cold water

150 Gr

Tofu firm

20 Leaf(ves)

Coriander

1 Tbsp

Sesame seeds

Sweet & sour sauce

10 Gr

Fresh ginger

2 Clove(s)

Garlic

1 Pinch(es)

Chili flakes

1 Tsp

Roasted sesame oil

50 Gr

Brown sugar

40 Ml

Hoisin sauce

40 Ml

Soy sauce

40 Ml

Rice vinegar

65 Ml

Pineapple juice

100 Ml

Vegetable stock

125 Gr

Pineapple

1 Tbsp

Cornstarch

Rice

250 Ml

Basmati rice

375 Ml

Vegetable stock

4 Unit(s)

Kefir lime leaves

Vegetables

4 Unit(s)

Green onion

200 Gr

Red pepper

150 Gr

Carrot

Preparation time: 50 min

Preheat your Fried at 375 °F

Mise-en-place

Chop the garlic and the ginger.

Cut the chicken into half an inch cubes.

Cut the peppers and the carrots into juliennes.

Cut the spring onions into 2 batches; the green part for dressing and decoration (bevel) the other one, the white part very finely as we'll be using it for the sauteed part in the wok.

Make cubes out of the pineapple.
Rice

Bring to a boil the kaffir leaves and the broth. Rinse the rice 2 times under cold water.

Add the rice to the broth and bring to a boil. Once that is set, lower down the heat to medium, cover, and let it cook for a good 15mins. Cover off, clean and dry rag on top, cover back on it and let the rice rest for 5mins.
Sweet & sour sauce

In a sauce pan, heat up the garlic and the ginger in the sesame oil a couple minutes on medium-high heat. Add in the vinegar, the brown sugar and the chilli flakes. Once a nice a smooth paste is made out of it, put all the remaining ingredients and put the heat back to low. Delay the cornstarch into a little bit of water and then pour it into the sauce. Bring the heat back up until everything thickens up.
Chicken

Start off by seasoning the chicken properly. Bread everything and deep fry the chicken until golden brown. Make sure the internal temperature reaches 72C, into the thickest part. You can finish it slowly in the oven at 350F for 12-15mins if in doubts.
Vegetable wok & montage

Heat up the wok on high heat for 5 mins, then add the vegetable oil. Sautee the carrots and the pepper until al dente and then add the spring onions and keep on cooking everything. Serve directly on the rice. Flip the pieces of chicken into the sauce and the very last moment.
Plating