200 g Basmati Rice.
1 tablespoon olive oil (for the rice).
Quarter teaspoon salt.
1 tablespoon olive oil (for the sweet and sour chicken).
5 slices water melon (this can be bought prepacked from the supermarket, you don't need an entire watermelon!)
20 spring onions.
1 red pepper sliced.
16 Piccolo tomatoes halved.
1 tablespoon honey.
1 tablespoon Soy Sauce.
1 tablespoon Chinese Five Spice.
1 400g tin of chopped tomatoes.
Squirt of tomato puree.
Quarter teaspoon salt (for the chicken).
One teaspoon black pepper.
1. Weigh the rice and empty into a bowl of cold water and cover, leaving for 30 minutes.
2. After 30 minutes, using a colander, rince the Basmati Rice thoroughly, until the water is clear. Place in a saucepan, cover with cold water. Drizzle over the olive oil, season with rock salt, stir the rice to coat the grains and bring to the boil. Once boiling, drop to a very low heat and simmer for 10 minutes.
3. In a frying pan, drizzle the olive oil and let it warm through on a low heat for 2-3 minutes.
4. Fry the sliced melon for five minutes on a low heat, half-way through add the spring onions, red pepper, cherry tomatoes, honey, Soy Sauce and Chinese Five Spice. Stir well to draw the fusion together.
5. Add the tin of tomatoes and tomato puree, stirring the mixture regularly.
5. Drizzle olive oil into a frying pan, let the pan warm through for 2-3 minutes. Season the oil with black pepper and the rock salt. Then add the chicken breasts quickly frying until they are brown on both sides, transferring to the sweet and sour sauce once fried.
6. Drain the rice water away. Wrap the rice in a tea towel to dry then use a fork to fluff up the rice. Serve with the sweet and sour chicken.