Rice cake with ginger chicken
Instructions
For chicken in ginger: Peel and grate the ginger, extract the juice into a bowl, cut the chicken breast into small pieces, put them in the bowl with the juice of ginger and a pinch of salt and leave them to marinate for 10 minutes.
Clean the mushrooms and cut them into wedges.
Cut broccoli florets and sliced carrots.
Blanch vegetables in boiling salted water for 3-4 minutes.
In a pan sauté the sliced onion with olive oil and a pinch of salt, add the chicken, let Cook for a few minutes and add the mushrooms.
Leave a little seasoning, pour the celery and broccoli, sprinkle with a little broth and cook covered for 10 minutes.
When cooked add the cashews, add salt and pepper and sprinkle with parsley.
For the rice: Rinse the rice and put it in a saucepan with 80 cl vegetable broth.
Cook covered for 15 minutes; the broth should be completely absorbed.
Transfer the rice into a rectangular mold brush with sesame oil and powdered with the seeds.
To serve: Cook in a hot oven at 190 degrees for 13 minutes.
Serve the sliced rice cake with ginger chicken stew.
Ingredients and dosing for 4 persons
- 300 g of basmati rice
- 250 g of chicken breast
- 150 g of mushrooms
- 150 g of broccoli
- 1 stalk of celery
- 1 onion
- 1 bit of fresh ginger (2 cm)
- 50 g of cashews
- 3 tablespoons of olive oil
- 100 cl of vegetable broth
- 1 teaspoon of sesame seed oil
- 20 g of sesame seeds
- Some leaves of parsley
- Salt
- Pepper