Ingredients:

• 10 Sutton Hoo Chicken Breasts
• Sunflower oil for deep frying
• 600g Wild and/ or brown rice (60g per person)
• Large bunch Spring onions chopped 
• Large bunch fresh coriander chopped
• 60g flaked almonds

Marinade:

• ½ cup soya sauce
• ½ brown sherry
• 1 tbsp finely chopped fresh ginger 
• 4 cloves garlic 

Coating:

• ½ cup cornflower
• ½ cup flour
• ½ tsp salt 

Dressing:

• ¾ cup oil
• ½ cup Aspall White Wine Vinegar
• 1/3 cup sugar
• 1 ½ soya sauce 
• ½ tbsp mustard powder 
• Black pepper to season

1. Flatten the chicken breasts with the rolling pin before marinading. Marinade the breasts overnight or for at least 2 hours before cooking. (This marinade is enough to marinade between 10-15 breasts)
2. Coat the chicken breasts in the cornflower, flour, and salt. Deep fry them in a shallow pan with 10cm of oil for 2-4 minutes. Deep fry 2-3 breasts at a time. Place the cooked breasts on some kitchen towel to drain. Once cooked cut them diagonally into thick strips. 
3. Cook the rice as per pack instructions. Transfer to a bowl and allow to cool, fluffing the rice with a fork occasionally so it does not stick.
4. Place the flaked almonds on a baking tray and lightly toast for 1 minute.
5. Combine the dressing ingredients together in a blender.
6. Using a large serving platter, place the chicken on a bed of rice. Sprinkle over the chopped spring onions, coriander, and flaked almonds. Finally, pour the dressing over the dish, mix and then serve.

Thank you to Sutton Hoo chicken for sharing this family recipe originating from South Africa.