John Myers
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Chicken Breast Fillet Cubes in Beer Batter with Mixed Vegetables and Rice
The perfect chicken breast fillet cubes in beer batter with mixed vegetables and rice recipe with a picture and simple step-by-step instructions.
Chicken breast fillet cubes in beer batter:
- 600 g Fresh chicken breast fillet
- 1 tbsp Sweet soy sauce
- 1 tbsp Soy sauce
- 125 g Flour
- 125 ml Light beer
- 1 Egg
- 1 pinch Salt
- 250 ml Oil
Mixed vegetables:
- 400 g Mixed vegetables (carrots, celery, kohlrabi, onions, savoy cabbage, spring
- 2 tbsp Oil
- 2 cups Chicken broth
- 1 tbsp Sweet soy sauce
- 1 tbsp Soy sauce
- 1 tbsp Maggi wort
- 1 tsp Salt
- 1 tbsp Food starch
Rice:
- 250 g Rice
- 1 tsp Salt
Serve:
- 4 Parsley stalks for garnish
Chicken breast fillet cubes in beer batter:
- Clean / strip the chicken breast fillets, wash, cut into cubes (approx. 5 – 2 cm) and marinate with sweet soy sauce (1 tbsp) and soy sauce (1 tbsp) for 15 minutes. Mix flour (125 g) with light beer (125 ml) and 1 gelbei. Beat the white egg firmly with a pinch of salt and carefully fold into the batter. The dough should also rest for 10-15 minutes. Pull the chicken breast fillet cubes through the batter and fry in a pan (or wok) in hot oil (250 ml) golden-yellow in portions.
- Serve cubed chicken breast fillet in beer batter with mixed vegetables and rice, garnished with parsley.
- Clean, wash, cut the vegetables, stir-fry in oil (2 tbsp), deglaze with the chicken stock and season with sweet soy sauce (1 tbsp), soy sauce (1 tbsp), Maggi seasoning (1 tbsp) and salt (1 tsp). Let everything simmer / boil for about 10 minutes. Finally, stir the cornstarch (1 tbsp) into a little cold water and add to the vegetables. As soon as everything has thickened, take it off the stove.
Rice:
- Boil rice in salted water (1 teaspoon salt / 450 ml water) for about 20 minutes and allow to evaporate.
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