28 Sep Chicken Rice
Chicken rice/pulao is a nutritious dish, wit big protein and health benefits! It has all the ingredients needed to fill you up for a long time and it is quick to prepare!
Chicken Rice is for those who prefer rice soup over chicken noodle soup. Chick-bro is often used to fill the rice. It takes little time to make, though; you can cut the time in half by making it ahead of time. The chicken is easier to prepare when you have time to cook it ahead. If you prefer, you can use whole chicken, but my method always results in a better bite. This recipe only makes about 6 cups of chicken. Makes 2 cups or 6 servings.
- 1 cup rice, boiled/cooked with cumin(pulao)
- 2 cups chicken
- 3 tbsp soya sauce
- 2 tsp cornstarch
- 1/2 tsp sesame oil
- 2 carrots, peeled and diced
- 2 onions, chopped
- 1/2 cup baby corn kernels
- 6 cups water
- 1/4 tsp white pepper
- 1/4 tsp red crushed pepper
- 2 tbsp rice vinegar
- 1/2 cup shrimp, peeled, de veined and diced
- 1 spring onion, chopped
- 1/4 cup pickled carrots, drained
In a large skillet, cook chicken in cold water until no longer pink, about 6 minutes. Remove and drain.
Whisk together soya sauce, cornstarch ad sesame oil.. Add carrots, onions and corn and cook until the vegetables are soft, about 10 minutes. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 3 minutes. Increase heat to high and bring water to a boil. Reduce heat to medium low and simmer for 8 minutes.
In a medium bowl, combine chicken, shrimp, remaining vegetables, white pepper and vinegar. Stir well and simmer, uncovered, for 20 minutes or until chicken is tender.
To serve, spoon 1/2 cup of chicken mixture over rice. Top with pickled carrots and additional chicken.
Nutrition information per serving:
242 calories, 30% of calories from fat, 8grams total fat, 1 gram saturated fat, no cholesterol, 29 grams carbohydrates, 5 grams total fibre, 17 grams total sugars, 28 grams net carbs, 16 grams protein, 628 milligrams sodium.
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