Broiled rice with chicken and vegetables in Chinese
Broiled rice with chicken and vegetables is a dish that suggests a combination of ingredients that are brought together to create a hearty, comforting meal. By broiling, the ingredients, presumably including rice, chicken, and a selection of vegetables, are cooked using direct radiant heat from above, akin to grilling. This method of cooking can afford the rice a crispy texture, the chicken a caramelized exterior, and the vegetables a roasted flavor, combining to deliver a unique taste experience.During preparation, one would generally season the chicken and possibly marinate it to infuse flavor, while the vegetables might be selected for their ability to withstand the high heat without losing texture, possibly including bell peppers, onions, or broccoli. The rice, which could be pre-cooked or parboiled, will crisp up under the broiler, absorbing flavors of the chicken and vegetables. Seasonings may include soy sauce, ginger, garlic, or other commonly used spices and herbs in Chinese cuisine.
Equipment
- 1 pan
Ingredients
- rice – 1 h. blanched
- chicken meat – 400 g
- carrots – 1 pc.
- zucchini – 1 small
- peppers – 1 pcs.
- Chinese cabbage – 1/4 pcs.
- mushrooms – 4 – 5 pcs. spicy marinated
- garlic – 3 cloves
- onion – 1 old head
- for the chicken marinade
- salt
- pepper
- soy sauce
- lemon juice
- proteins – 1 pc.
Instructions
- Cut the chicken meat of juliens and flavor with marinade of salt, pepper, lemon juice and soy sauce. Leave for an hour in the refrigerator. During this time, cook the milled rice in boiling salted water in a ratio of 1: 2.
- Drop into the water a pinch of nutmeg. Cook the rice for 10 minutes, stirring occasionally, then top up and let the rice take up all the water.
- Prepare the vegetables by peeling the zucchini and carrots with a peeler and chopping up sticks, bigger cubes onions, Chinese cabbage and strips, garlic and peanuts.
- Dip the meat into shredded protein and fry with olive oil in a suitable deep or wok pan. Remove the meat, drain and place in a clay pot to keep its heat.
- In the same pan, fry the carrots, zucchini, garlic, cabbage, pepper, mushrooms, and onion in succession. Do not fry the vegetables – they should be slightly crunchy!
- Make them with soy sauce. Add the rice, meat and stir until all products are mixed for a few minutes.
- Pour the white wine and mix again. Remove the finished dish from the hot plate and pepper with pepper.
- Serve with wild garlic and fresh onions, and for lovers of sweet and sour and more spicy meals fill with pomegranate sauce Good Appetite!