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    Stir-fried and spicy diced chicken with Carnaroli rice timbale and cheeses

    Group 393Mittel
    Group 3824 per.
    T480 min

    Zutaten

    150 gr Grana Padano
    100 gr Provolone
    100 ml extra virgin olive oil from Garda
    200 gr Carnaroli rice
    200 gr chicken breast
    20 gr cornstarch
    9 gr rice wine
    8 gr soy sauce
    250 ml chicken broth
    5 gr sesame oil
    5 dried chestnuts
    2 fresh chili pepper
    3 gr fresh ginger
    25 gr chopped shallot
    10 gr onion
    3 gr garlic
    2 gr glutamate
    Salt to taste

    Zubereitung

    STEP 1

    Clean and small dice the chicken breast. Dissolve half the cornstarch in half the rice wine, mix with the diced chicken, salt and set aside. In another bowl, mix the soy sauce with the remaining rice wine, broth, the remaining dissolved starch, glutamate, sesame oil and set aside.

    STEP 2

    Blanch the chestnuts and peel them. Boil gently till thoroughly cooked. Cut the chili pepper into small pieces.

    STEP 3

    Heat up the oil in a wok on a medium heat, add chicken and chili pepper and fry till the chicken is golden brown. Add the sliced ginger, the cooked chestnuts, chopped scallion and sliced garlic; sauté till everything is crispy and mix the soy sauce in.

    STEP 4

    Simmer for a few seconds longer, arrange in a plate and serve with a rice and cheese timbale that you will prepare as follows: sweat some chopped scallion in extra virgin olive oil from Garda, toast the rice and cook while adding chicken broth. When cooked by ¾ stir in some grated Grana Padano and the diced Provolone.

    STEP 5

    When the rice is cooked “al dente” pour it in a mould greased with oil, then un-mould it and serve.