When I lived in the states (many moons ago), I was introduced to a world of Chinese take out. Complete like you see in the movies with the little boxes you open and the works! It was such an exciting food experience for this old Free State chick – not quite used to anything outlandish really! (In my defense, it was before sushi – belts hit South Africa.)
Soon the chinese experience sent my body more in the direction of Pre – Sumo Wrestler size. Yup, the sugar content in every dish was astronomical! Commercial chinese foods are VERY high in carbs!
I guess I should have known that when a chicken nugget tastes more like a “koeksister” it spelled trouble for the hips!
Another problem with commercial Chinese food is that you get a small mountain of preservatives that will stick around in your cells for a good few dynasties and really badly influence gut health!
Lastly, we need to talk about SOY. Not really so innocent and healthy after all.
It is one of the most extensively GMO modified crops on planet earth.
In short, it is quite high in estrogen like properties, and could even give a macho guy like Chuck Norris, man boobs, if you know what I mean.
It can impact the thyroid in a very negative manner and create hormonal havoc in women.
Fermented soy is good for you, if you can get your hands on organic soy sauce for instance. Simply read the labels, most soy sauces even contain gluten.
So I simply created a recipe with enough oriental flavour and less cell damaging properties.
SWEET AND SOUR SESAME CHICKEN ON EGG FRIED CAULI RICE
1 large caulflower head (made into cauli rice in a food processor)
2 Tbsp coconut oil/lard
4 eggs (Whisked briefly)
4-5 deboned free range chicken breasts (Skin on chopped into bite size pieces)
4 Tbsp coconut oil/lard
Salt and pepper to taste
4-5 spring onions, chopped roughly
1 small punnet of mushrooms, sliced
1 redbepper, chopped
350g broccoli florrets, sliced in half
1 tsp crushed garlic
1 heaped tsp Thai seven spice mix
1/2 tsp cinnamon powder
1/2 tsp ginger powder
1/4 tsp chili flakes (Optional)
1/2 Cup water
4 Tbsp Vinegar of choice
4 Tbsp Xylitol
3 Tbsp Sesame seeds (Regular and or black sesame seeds)
1. In a pan on medium to high heat, brown the chicken pieces in 2 Tbsp coconut oil for a few minutes. Add salt and pepper to taste. Then stir in the rest of the spices, garlic, vinegar and xylitol. Lastly add the water and allow to simmer and reduce a bit. (Add a bit more water if required)
2. In a separate pan on medium heat. Brown the onions and the rest of the chopped veggies for a minute or three in 2 T. Veggies should remain crunchy. Add to the simmering chicken pieces and sprinkle and stir the sesame seeds into the dish.
3.Put al the cauli – rice in a warm pan after melting the coconut oil or lard.
Add a pinch of salt.
Stir fry briefly before adding the whisked eggs into the centre of the pan. Allow the egg mixture to cook a bit before stirring gently without overworking the rice mix.
Remove from heat as soon as the egg is cooked through the cauli rice.
Dish up and enjoy! Yields 4-5 servings
You will so not want to go back to the BLC (before low carb) days with this one in your recipe line up. It is so incredibly filling and flavourful. Invest in some Thai seven spices, you won’t regret it. It will bring some much needed whimsy and oriental delight to your dinner table.