Chicken Pan Rice. Cooked in an old pan that almost blackened inside out, the smoky flavor from the old pan really different with the new one. Just simple as usual.
Ingredients : for three, or for two if you are hungry
For chicken :
- 500 g chicken breast, boneless, skinless
- 1 tsp ginger powder
- 1 tsp coriander powder
- 1 tsp or more salt
- 1 tbsp olive oil
Rinse and pat dry chicken breast. Mix all seasoning and rub all over the chicken. Set aside for a while.
Pan fried in a little olive oil until both sides brown and cooked, no more pink liquid when you prick it. Keep warm.
For rice :
- 1 1/2 cup uncooked rice (I use Basmati rice),
- 2 cup of chicken/vegetable stock for cooking
- 1 tsp turmeric powder
- 1 tsp margarine/butter
- white pepper powder
Some crispy shallot and chopped coriander or parsley for sprinkles.
In a saucepan/small pot, rinse rice and cook with the stock, add more if necessary. Adjust to the right texture of the rice. Add all seasoning and stir well to cook. When rice almost cooked, transfer into a pan, spread well.
Lower the heat and put pan-fried chicken over the rice, together with vegetables of your choice. The rice should be well cooked, fluffy and not mushy. Sprinkle chopped coriander/parsley and crispy shallot over them, and continue to cooked in low heat until vegetables cooked.
I added medium boiled egg slices too.
Enjoy while still warm.
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