Low Calorie Chicken and Sweetcorn

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut chicken breast into pieces and mix with salt, MSG, bicarbonate of soda, garlic powder, potato starch, and seasoning sauce to velvet it. Let it rest (in the fridge) for about 20 minutes.
   ▶ ≈0:38
2. 2
   While the chicken marinates, cook the Thai fragrant rice.
   ▶ ≈0:52
3. 3
   Heat the wok with just a couple of sprays of oil, keeping the heat moderate rather than very hot. Add the marinated chicken and cook until lightly browned — it's normal for it to stick slightly to the pan.
   ▶ ≈1:10
4. 4
   Add the onion with a pinch of salt and MSG, and stir-fry until the onion starts to brown.
   ▶ ≈1:22
5. 5
   Add the garlic with another small pinch of salt and MSG, and stir-fry briefly to cook off its rawness.
   ▶ ≈1:48
6. 6
   Pour in the water, sweetcorn, seasoning sauce, white pepper, and sesame oil. Bring to a boil, then reduce to medium heat and simmer for about 5 minutes.
   ▶ ≈2:00
7. 7
   Bring the sauce back up to a high heat and gradually stir in the potato starch slurry a little at a time until the sauce thickens.
   ▶ ≈2:13
8. 8
   Serve a bowl of Thai fragrant rice topped with the chicken and sweetcorn, garnished with chopped spring onion.
   ▶ ≈2:20