Monmouthshire-style Qai Ci

Ingredients

In this Monmouthshire adaptation of Qai Ci, we incorporate locally sourced ingredients and Welsh flavors to create a unique fusion dish. The addition of Welsh mustard adds a distinctive tangy kick to the marinade, while the use of leeks, a staple vegetable in Welsh cuisine, adds a subtle sweetness to the stir-fry. These adaptations infuse the dish with the essence of Monmouthshire, making it a delightful blend of Chinese and Welsh culinary traditions. We alse have the original recipe for Qai ci, so you can check it out.

• 500g (1.1 lb) chicken breast, thinly sliced 500g (1.1 lb) chicken breast, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Welsh honey 2 tablespoons Welsh honey
• 1 tablespoon Welsh mustard 1 tablespoon Welsh mustard
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 leek, sliced 1 leek, sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• Salt and pepper, to taste Salt and pepper, to taste
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, Welsh honey, and Welsh mustard. Add the sliced chicken breast and marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and stir-fry for 1 minute.
3. 3.
   Add the marinated chicken to the wok and stir-fry until cooked through, about 5-6 minutes.
4. 4.
   Add the sliced leek, julienned carrots, and sliced bell peppers to the wok. Stir-fry for an additional 3-4 minutes, until the vegetables are tender-crisp.
5. 5.
   Sprinkle the Chinese five-spice powder over the stir-fry and season with salt and pepper to taste. Stir well to combine.
6. 6.
   Remove from heat and serve the Monmouthshire-style Qai Ci over steamed rice.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is thinly sliced to ensure quick and even cooking.
• Welsh honey — Use locally sourced Welsh honey for an authentic flavor.
• Welsh mustard — Opt for a smooth and tangy Welsh mustard to add a unique kick to the marinade.
• Leek — Rinse the leek thoroughly to remove any dirt or grit before slicing.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can create your own blend using equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• For an extra kick of heat, add a pinch of dried chili flakes to the stir-fry.
• Customize the vegetable selection based on seasonal availability and personal preference.
• To save time, prepare the marinade and slice the chicken in advance.
• Add a splash of rice vinegar or lime juice for a tangy twist.
• Garnish with freshly chopped cilantro or spring onions for added freshness.

Serving advice

Serve the Monmouthshire-style Qai Ci over a bed of fluffy steamed rice. Garnish with sliced spring onions or cilantro for a pop of color and freshness. Accompany the dish with a side of pickled vegetables or a simple green salad to complement the flavors.

Presentation advice

Present the Monmouthshire-style Qai Ci in a vibrant serving dish to showcase the colorful stir-fried vegetables. Arrange the sliced chicken and vegetables attractively on top of the steamed rice. Drizzle a little extra sauce from the stir-fry over the dish for added flavor and visual appeal.