. Difficulty: Medium
. Serves: 4 people
. Preparation time: 1 hour and 20 minutes
. Variety: Rice
DescriptionThis recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Ingredients150 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
PreparationClean 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.
Blanch the chestnuts and peel them. Boil gently till thoroughly cooked.
Cut the chili pepper into small pieces.
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.
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. When the rice is cooked “al dente” pour it in a mould greased with oil, then un-mould it and serve.