INGREDIENTS
• 3 chicken breasts
• 200 gr. basmati rice
• 3 tablespoons soy sauce
• 1 spoon of sugar
• 2 tablespoon vinegar
• 1 piece of ginger
• 1 glass poultry broth
• Water
• extra virgin oil
• Salt
• Pepper
PREPARATION
- Put the rice to cook in a saucepan with water (same amount of water as
rice) and a pinch of salt. Cover the casserole and cook for 10-12 min. - Fillet the chicken breast and salt and pepper them.
- Grate the ginger and put it in a bowl. Add the soy sauce and sugar. Enter the
chicken, mix well and marinate for 15 minutes. - Drain the chicken and sauté it over high heat in a pan with a little oil.
Remove the chicken and pour the sauce that remains from the maceration, along with the
vinegar and the glass of broth. Cook over high heat to reduce the sauce. - Serve the rice on one side of a platter and place the chicken on one side. Pour the
hot sauce over the fillets and garnish with a sprig of parsley.
