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Indonesian rice dish

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Ingredients for 4 servings:

  • 2 cloves garlic
  • 2 chili peppers
  • 1 orange(s)
  • 1 tsp cumin
  • 125 ml soy sauce
  • 400 g chicken breast fillet(s)
  • 250 g rice
  • 250 g asparagus
  • 250 g carrot(s)
  • 1 bulb(s) fennel with greens
  • 1 bunch of coriander or parsley

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Deseed the chili peppers. Chop the garlic and chili. Cut the fillet into thick strips. Combine the garlic, chili, orange juice and zest, cumin, and soy sauce in a large bowl. Marinate the breast fillets for about 1 hour. Thinly slice the asparagus and fennel, and cut the carrots into sticks. Cook the rice and rinse. Remove the chicken from the marinade, drain, and stir-fry in a hot wok. Add the vegetables and cook everything thoroughly. Deglaze with the marinade and toss with the rice. Garnish with fennel leaves and coriander.

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Written by John Myers

Professional Chef with 29 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.

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