Longans
Affectionately known as the 'Dragon's Eye', the Longan is so named because of its appearance. When shelled, its black seed shows through the translucent flesh, resembling the Dragon's Eye.
Stir-Fried Chicken with Longan | Chicken with Longan and Macadamia Salad |
Stir-Fried Chicken with Longan
What you'll need:
- 400g chicken breast cut into pieces
- 1 red capsicum
- 10 fresh longans, pitted and diced
- 200g jasmine rice
Marinade:
- 2 tsp soy sauce
- 1 tbsp cornflour
- 1/4 tsp salt
Sauce:
- 2 tsp sweet soy sauce
- 4 tbsp water
- 2 tbsp sugar
- 1 tbsp white vinegar
- 1/2 tsp cornflour
Method:
- Marinade chicken for several hours. Boil rice and stir-fry chicken in oil until done. Add red capsicum, longan and sauce.
- Simmer for about 1 minute until sauce thickens.
- Serve with jasmine rice.
Chicken with Longan & Macadamia Salad
What you'll need:
- 45g raw macadamia nuts
- 2 single chicken breast fillets, trimmed
- 1 red coral lettuce, washed, dried, torn
- 200g longans, peeled, halved, stone removed
- 200g snow pea sprouts, trimmed
- 2 tbsp macadamia, or light olive oil
- 1 tbsp fresh lemon juice
- 3 tsp finely shredded fresh mint leaves
- Pinch sugar
Method:
Preheat the oven to 180°C. Spread the macadamias on a baking tray and bake for 3 - 5 minutes until light golden. Cool and chop. Set aside.
Bring a large frying pan of water to the boil. Add the chicken, reduce heat to medium-low and simmer the chicken for twelve minutes. Transfer to a plate to cool.
Combine the lettuce, longans and snow pea sprouts. Place the oil, juice, mint and sugar into a screwtop jar. Shake until well combined.
Drizzle the dressing over the salad and toss to combine. Slice the chicken and serve with the salad. Sprinkle with macadamias to serve.