This recipe is from the local Western Australian Newspaper. Am hoping to make this myself soon but I will use spring onion (scallions) instead of the shallots (for dietary reason) and omit the coriander (cilantro) because we don't like it. Times at this point are an estimate, if you should try please let me know if they are correct.
- 2 teaspoons sesame oil
- 125 g shallots (golden, 4 small, peeled and thinly sliced)
- 20 g gingerroot (grated)
- 2 garlic cloves (finely chopped)
- 400 g chicken breasts (boneless, skinless)
- salt and pepper
- 250 g orzo pasta
- 1 1⁄2 teaspoons smoked paprika
- 600 ml chicken stock (homemade or low salt)
- 225 -250 g prawns (cooked small)
- 1⁄4 cup lemon juice (fresh)
- 3 teaspoons soy sauce
- 1⁄3 cup coriander leaves (chopped plus extra to garnish)
- Cut chicken into 2cm-3cm dice.
- Heat sesame oil in deep frying pan over medium heat.
- Gently fry shallots and, ginger and garlic for a few minutes until softened and lightly coloured.
- Add cubed chicken to pan, season lightly with salt and pepper and fry until browned on all sides but not cooked through.
- Add orzo and stir to coat with oil and let it start to absorb flavours.
- Season with paprika and cover ingredients with stock (you may not need all at once).
- Allow to simmer for about 15 minutes, adding more stock when necessary and stirring occasionally.
- When orzo is just cooked, add the prawns, lemon juice and soy, stir and taste for seasoning, adjust if necessary.
- Rest for 3 to 5 minutes in pan with lid on to allow chicken to tenderise.
- Stir through the chopped coriander and serve scattered with extra leaves.