Broiled rice with chicken and vegetables in Chinese, light, easy to prepare and delicious – so we will describe the perfect spring meal.
Broiled rice with chicken and vegetables in Chinese Recipe
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!
Video
Cooking Tips
- Precook Ingredients Separately: The key to making a good broiled rice dish is to ensure all the components are adequately cooked before broiling. Begin by boiling or steaming the rice until it’s just cooked, as it will get a bit more cooking under the broiler. Stir-fry the chicken and vegetables separately, ensuring they are fully cooked but still firm because they will continue to cook a little under the broiler.
- High Heat and Quick Cooking: The broiler should be preheated to a high temperature. Arrange your precooked rice, chicken, and vegetables in a thin layer on a broiler-safe pan or sheet to ensure even broiling and caramelization. Since broiling is a fast process, watch your dish closely to prevent burning and ensure that the top develops a nice browned crust without drying out the ingredients.
- Flavor Layering: In Chinese cooking, the flavor comes from layering a variety of seasonings and sauces. For broiled rice, consider marinating the chicken beforehand in a mix of soy sauce, oyster sauce, sesame oil, and a hint of five-spice powder for an authentic taste. Vegetables can be tossed with a bit of soy sauce and garlic for added flavor before broiling as well.
- Oil for Texture and Flavor: A common practice in Chinese cooking is to ensure that ingredients are lightly coated with oil. This not only adds flavor but prevents sticking and helps achieve a crisp texture under the broiler. You can use an oil with a high smoke point like peanut or vegetable oil to coat the chicken and vegetables before combining them with the rice. This also encourages the development of a satisfying crust on the rice.
- Garnishing and Aromatic Touches: After the broiling process, garnishing your dish correctly can vastly improve its appeal and taste. Sprinkle the finished dish with fresh, chopped green onions, a drizzle of sesame oil, and toasted sesame seeds for texture. For a hit of fresh aromatics, consider adding a small amount of finely chopped cilantro or parsley.
Serving suggestions
To create a serving suggestion for this dish, one could start by considering the presentation elements that are important in traditional Chinese cuisine, which often emphasizes color, flavor, and nutrition. Vegetables commonly used might include bell peppers, carrots, peas, and broccoli, which not only provide a nutritious balance but also a vibrant array of colors that are visually appealing.
The dish could be aesthetically arranged with the broiled rice as a foundation in a wide bowl or on a plate. The chicken, which would be marinated in traditional Chinese seasonings such as soy sauce, garlic, ginger, and perhaps a touch of five-spice powder, would be cooked – either integrated with the rice before broiling or broiled separately and then laid atop the rice. The vegetables might be quickly blanched or stir-fried to maintain crunchy texture and bright color and then scattered over or around the chicken and rice mixture.
For an extra umami boost, a drizzle of a sauce made with oyster sauce, a splash of sesame oil, and soy sauce could be added just before serving. Garnishes might include green onions, cilantro, or sesame seeds, which would contribute additional flavor and a contrasting texture.
Top 5 FAQs about Broiled rice with chicken and vegetables in Chinese
- What are the key ingredients and seasonings for Chinese-style broiled rice with chicken and vegetables? A typical recipe would include a base of long-grain rice, chicken (often thigh meat for tenderness and flavor), and a colorful array of vegetables such as bell peppers, peas, carrots, and onions. Seasonings might include soy sauce for umami flavor, sesame oil for fragrance, ginger, and garlic for aromatic depth, and possibly a touch of five-spice powder or hoisin sauce for sweetness and additional complexity.
- How to prep the dish for broiling so that all components cook evenly? Even cooking is achieved by par-cooking ingredients before broiling. The rice should be cooked until it’s almost done since it will continue to cook under the broiler. Chicken pieces should be cut uniformly and marinated for flavor. Vegetables must be sliced or diced into bite-sized pieces for quick and even broiling. Layer the nearly-cooked rice in a broiler-proof pan or dish, spread the marinated chicken and vegetables on top, and then broil until the chicken is fully cooked and the top is nicely browned.
- What type of broiler or equipment should be used? A standard kitchen oven with a broiling function is typically used. The dish should be placed on a rack positioned so that the surface of the food is a few inches from the broiler element to promote even crisping without burning. It is important to use a broiler-safe pan or dish that can withstand high temperatures.
- How can one achieve the signature smoky flavor associated with Chinese broiled dishes? In restaurants, a high-heat flame is used, giving dishes a distinct “wok hei” — the breath of the wok flavor. At home, using the broiler at its highest setting can help mimic this effect, creating a subtle char on the rice and ingredients that contributes smokiness. Additionally, a drop of sesame oil or smoke-flavored sauce can enhance the smoky profile.
- Are there any considerations for making the dish healthier or accommodating dietary restrictions? For a healthier version, one could use brown rice or quinoa as the grain, replace the chicken with tofu or another plant-based protein for vegetarians, and incorporate a larger variety of vegetables. Using low-sodium soy sauce and controlling the amount of oil used in marinating and cooking can also make the dish more health-conscious.