John Myers
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Chicken Wok with Yellow Rice
The perfect chicken wok with yellow rice recipe with a picture and simple step-by-step instructions.
Rice:
- 100 g Rice (here: Thai fragrant rice)
- 150 ml Water
- 0,5 tsp Salt
- 0,5 tsp Turmeric
Chicken wok:
- 250 g Chicken breast fillet (½ pack frozen)
- 1 Carrot approx. 20 g
- 1 Yellow pepper approx. 200 g
- 2 Spring onions approx. 50 g
- 1 Red chilli pepper
- 1 piece Ginger approx. 20 g
- 100 g Sugar snap
- 2 tbsp Peanut oil
- 2 Coriander stalks
- 3 tbsp Soy sauce
- 3 tbsp Sweet soy sauce
- 1 tsp Food starch
- 3 tbsp Water
- 0,5 tsp Salt
- 0,25 tsp Pepper
Boil rice
- (See my recipe: Cooking rice) Cook rice using the spring rice method in salted water with turmeric.
Chicken wok:
- Let the chicken breast fillet thaw a little and cut into strips. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean and wash yellow peppers and cut into small diamonds. Clean and wash the spring onions and cut diagonally into rings. Clean, wash and finely dice the chilli pepper. Peel and finely dice the ginger. Clean / unthread the sugar snap peas and cut diagonally into diamonds. Clean the coriander, wash it, shake it dry and cut / chop it. Heat peanut oil (2 tbsp) in a wok and fry the ginger cubes and chilli pepper cubes with the chicken breast fillet strips / stir-fry. Add vegetables (carrot blossoms, spring onion rings, sugar snap peas) and stir-fry for 2 – 3 minutes. Deglaze with the soy sauce (3 tablespoons), sweet soy sauce (3 tablespoons) and water (3 tablespoons) and season with salt (½ l) and pepper (¼ teaspoon). Mix the cornstarch (1 teaspoon) in a little cold water and add to the wok, stir briefly until everything thickens. Fold in the coriander and serve with the rice.
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