John Myers
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Poultry: Spicy Schnitzel with Black Thai Sticky Rice
The perfect poultry: spicy schnitzel with black thai sticky rice recipe with a picture and simple step-by-step instructions.
The sour meat:
- 1 Turkey schnitzel
The basic marinade:
- Light Japanese Soy Sauce
- Thai chili sauce extra hot
- Garlic from the mill
- Steak seasoning from the mill
- Chilli oil for frying, see m. KB
The slightly sour rice:
- 1 small cup Black Thai sticky rice
- Water and 2 meat stock cubes
The basic tomato sauce:
- 0,25 L Water
- 0,5 pole Leek, cut into rings and halved
- Tomato paste
- Mustard medium hot
- Clear broth, powdered
- Colorful pepper from the mill
- Coriander salt from the mill
- Pimenton de la vera
- Let the rice soak in enough water. Preferably overnight.
- Make the marinade and put the meat with the marinade in a bag and knot it. Let marinate for about 4 hours.
- Prepare the pressure cooker and cook the rice in it under pressure. Let cool down.
- Make the tomato sauce at the same time. Heat the water and dissolve the tomato paste, mustard, leek and the spices in it and let it cook. It should be a slightly creamy sauce. Simmer.
- Then heat the chilli oil and fry the schnitzel on both sides in a grill pan.
- At the end of the cooking time, serve everything together on a large plate. It tastes great! It’s a little “sour” – meaning a bit protein-heavy – but I don’t eat rice as a side dish every day … Have fun with my single kitchen!
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