Well I have one doozy of a cold going on here, as (it seems) does most of the UK right now. The cure? Plenty of ginger, chilli and chicken, and whatever healthy veg you can get your hands on! This is the recipe for my cold-curing stir fry. It’s a vague recipe, but I feel terrible so unless you want me to keep moaning, I suggest you get on with it!
- A big tablespoon of minced ginger
- A standard tablespoon of minced chilli
- A teaspoon of minced garlic
- A heavy slosh of dark soy sauce
- A gentle pour of sesame oil
- A good squeeze of honey
- A fine chicken breast
Stick all of the above in a container of some kind and leave for a couple of hours.
- Red Onion
And, of course
It’s easy! If you’re using dried noodles, cook them now so they’re ready to go in. Get a small amount of oil in a wok, put on medium high heat then dice up your chicken breast and chuck it in. When it’s white, add your chillies, mushrooms, red onion and the remaining liquid from your marinade. 3 minutes later, add the pepper and the noodles. Cook for just two minutes then remove from the heat. Add the spinach leaves and, using a veg peeler, shave in the carrot- raw. Dish up a generous portion and crawl back into bed.