Wash and dab the chicken fillet, parry a little if necessary and cut into strips. Peel and finely dice the onion and clove of garlic. Clean the spring onions and cut into rings. Heat a large pan with a little oil. Add the chicken strips and fry them. Add onions. Dust with the Chinese spice and curry powder and let fry briefly. Add the garlic. Deglaze with the chicken stock and bring to the boil. Add the cooking cream and simmer for about 15 minutes on a low to medium flame.
In the meantime, finely dice the other onions. Heat some oil in a saucepan and let the onion sweat lightly. Add curry powder and let fry briefly. Add rice and salt and stir well. Then add the water. Bring to the boil and then simmer on very low heat with the lid closed for about 20 minutes. If there is too much liquid left shortly before the end of the cooking time, remove the lid.
Refine the chicken pan with Sambal Oelek to taste and season with salt. You can serve the rice and the chicken pan separately or you can then add the rice to the pan and mix everything together. (The information on curry powder or Sambal Oelek is always a matter of taste and can of course be adjusted individually!)
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.