All S2 students will carry out their Practical Assessment – week beginning 10th November. A copy of the recipe will be available for them to practise at home in advance.

Chicken Chow Mein with Cous Cous

The focus shall be on :- following the recipe, knife skills, cooker control, safety & hygiene plus organisational skills throughout the task.

Chow Mein

100g chicken                                                   1 spring onion

Small piece red and green pepper                2 mushrooms

2 x 15ml sp beansprouts                                1x 15ml vegetable oil

1 x 15ml soy sauce                                          2 x 15ml water

1 x 1.25ml Chinese seasoning

Couscous

50g couscous                                                  85ml boiling water

½ chicken stock cube

Method

1. Collect ingredients:

Red board: chicken.

Plate: spring onion, peppers, mushrooms, beansprouts and couscous

Small bowl: soy sauce, water and Chinese seasoning

Small saucepan: vegetable oil

1. Wash spring onion. Cut off root and excess green shoots. Chop into slices.
2. Deseed peppers and cut into thin strips.
3. Wipe mushrooms and slice.
4. Cut chicken into bite sized pieces.
5. Heat oil in saucepan and fry chicken for 5 minutes
6. Add onion, peppers and mushrooms and cook for a further 3 minutes
7. Meanwhile, place couscous in a glass bowl,
8. Add stock cube to boiling water and stir. Add to couscous and cover with cling film.
9. Add beansprouts, Chinese seasoning, soy sauce and water to chicken and simmer for 3 minutes
10. Remove cling film from couscous and stir.
11. Serve couscous and chicken chow mein neatly in a deep tin foil dish