Quantity: 2 pers.
Preparation time: 50 min
Ingredients:
- 2 / 3 slices of chicken breast, diced
- grated ginger, 1 teaspoon sugar
- ,
- 1 tablespoon soy sauce, half cup coffee
- brandy pink (or your choice a little water)
- soybean oil, a tablespoon
- basmati rice, 5 tablespoons salt
for rice Preparation: In a bowl combine
grated ginger, sugar, soy sauce and a splash of brandy or rose water.
Add the diced chicken, mix well with the sauce and allow to stand for half an hour Marimar.
Meanwhile, prepare a pot of boiling salted water for rice, toss the rice just before the end of half an hour for marinating. The rice is cooked us that we used in about 10/12 min.
In a pan large enough to hold the chicken pieces, heat a tablespoon of soybean oil.
When the oil is hot, brown the diced chicken drained from the marinade (which must be kept in the bowl to be used in cooking). Turn frequently (to avoid the soy sauce from burning) until cooked when they are golden brown. They are usually about 10 minutes cooking.
do not need to salt the chicken, because it is marinated in soy sauce, this perfectly accomplishes the task.
Drain the rice at the end of cooking time.
Serve piping hot all the dishes prepared with rice and chicken pieces separately, you can use the sauce in the marinade to baste the chicken and rice, making the dish even more tasty.
A good friend of mine recently did a course in Japanese cuisine and home made me taste his pork with ginger. I created this recipe based on his own, but simplified and using ingredients easily found.
