In episode 2 of our new culinary series, Charlie Simpson from Fightstar joins Chef Dale of Cavorts to rustle up some Jägermeisrer Chinese chicken and Jäger fried rice.
Daring stunts, wild festivals, hot bartenders: you'll never be short of a good story with Jägermeister! Read all about the crazy stuff your favourite drink has been up to.
Cooking with Jägermeister 2 feat. Charlie Simpson
Cooking with Jägermeister
feat. Charlie Simpson
Jägermeister Chinese chicken and Jäger fried rice
8 Chicken Drumsticks & 8 Chicken Thighs
75ml Groundnut Oil
Two thumb sized pieces of ginger
6 Garlic Cloves, finely chopped
75ml Light Soy Sauce
75ml Clear Honey
4 Tsp Five Spice
8 Shots Jägermeister
Blend together all the marinade ingredients using a hand blender or food processor. Using about a third of the liquid pour over the chicken in a dish or roasting tin and massage into the chicken pieces. Leave to marinate for at least 20 minutes but preferably overnight in the fridge. The chicken must be covered and refrigerated.
Put the marinated chicken into a roasting tin and into preheated oven at 180°C / 160°C fan assisted or Gas Mark 5. Roast for 30 mins.
Meanwhile prepare the ingredients for the fried rice
1 finely diced medium white onion
3 spring onions
2 cloves garlic (finely chopped)
1 cm diced carrot
1 cup frozen peas
4 medium free range eggs lightly beaten
140 ml (4 shots) Jägermeister
50 ml Sesame Oil
50ml Light Soy Sauce
400g cooked and cooled long grain white rice
Remove the chicken from the oven and pour over the remaining marinade. Make sure to loosen any chicken from the roasting tin to ensure the marinade flavours all the meat. This should be cooked for a further 10 minutes or until the marinade becomes dark and sticky.
Meanwhile par-cook the carrots in a small pan of boiling water for 3 - 4 minutes until starting to soften. remove from heat and drain. Put 2/3 of the sesame oil into a hot wok and add the white onion and spring onion. Cook for 3 - 4 minutes until translucent. At this point add the Jägermeister and soy sauce cook and for a further 2 minutes. Add the garlic, carrots and peas and cook until the peas and carrots are fairly soft.
At this point you should push all the ingredients to one side of the wok and add the lightly beaten egg to the other side. Allow to cook until starting to lightly scramble just the egg. When the egg is nice and cooked combine all the ingredients and add the remaining sesame oil. You can also add more Soy sauce to taste if you want.
Place a good spoonful of the rice on the plate and serve a chicken thigh and a drumstick on top. Drizzle over any of the cooking juices from the roasting pan.