Japanese chicken

Ingredients for 2 servings:

• 120 g chicken breast fillet(s)
• 50 g mushrooms
• 1 clove(s) garlic
• 300 ml beef broth
• 2 cl soy sauce
• ½ tsp sambal oelek
• 150 g vegetables (Asian vegetables, frozen)
• 125 g risotto rice
• 150 ml water
• salt and pepper
• some chili flakes
• chives or chili threads for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

For the Japanese-style rice, rinse the risotto several times until the water runs clear. Drain and place in a pot with fresh water and a little salt. Cover, bring the water to a boil, and then simmer the rice on low heat for 12 minutes. Remove the pot from the heat and let the rice simmer with the lid closed for another 10 minutes. For the chicken in broth, cut the chicken breast fillet into 1 x 1 cm cubes and bring to a boil in the beef broth with the soy sauce. Thickly slice the mushrooms, roughly chop the garlic clove, and add everything to the broth along with the frozen Asian vegetables and sambal oelek. Bring to a boil again. Season to taste with salt, pepper, and a few chili flakes. Serve in rice bowls and garnish with chives or chili threads.