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

Ingredients

150 gr Grana Padano

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100 gr Provolone

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100 ml extra virgin olive oil from Garda

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200 gr Carnaroli rice

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200 gr chicken breast

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20 gr cornstarch

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9 gr rice wine

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8 gr soy sauce

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250 ml chicken broth

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5 gr sesame oil

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5 dried chestnuts

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2 fresh chili pepper

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3 gr fresh ginger

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25 gr chopped shallot

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10 gr onion

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3 gr garlic

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2 gr glutamate

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Salt to taste

Preparation

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.