Oriental chicken recipe
Oriental chicken: Italian meat meets spices
Chicken cooked in this way truly has a very particular aroma and taste. It is a second course but can also be served as a main course if combined with boiled basmati rice, some stewed vegetables and oriental sauces as an accompaniment. A chicken-based dish with a low calorie and low fat intake: suitable for everyone!
If you particularly love the cuisine of the rising sun, this is the perfect recipe for an Asian themed dinner, if we add rice, miso soup and a themed mise en place the result will be amazing.
Oriental chicken recipe
Ingredients for 4 people
- 800 g of half a free-range chicken cut into 4 portions
- 200 g of basmati rice
- 140 g of leek
- 120 g of red pepper
- 1 hot red chilli pepper
- soy sauce to taste
- cornflour to taste
- worcester sauce to taste
- red wine like Barbera d'Asti
- rice or white wine vinegar to taste
- extra virgin olive oil to taste
- Salt to taste
Method
Place a pan with plenty of unsalted water on the heat, when it reaches the boil, add the basmati rice, add salt, mix and drain al dente. If you don't have half a chicken already divided into portions, proceed with cleaning: wash it, cut it and bone it. Now dip the chicken pieces in the cornstarch and shake them to remove the excess.
Peel the pepper and leek (also using the green part), cut them into not too thin strips. In a pan, heat 3 tablespoons of extra virgin olive oil with the chilli pepper, add the chicken and vegetables; let everything flavor on high heat, stirring with a wooden ladle.
As soon as the chicken appears golden brown, sprinkle it with 2 tablespoons of rice vinegar, allowing it to evaporate. Lower the heat, add 4 tablespoons of soy sauce and the same amount of red wine; season with the worcester sauce to taste and continue cooking until the wine has completely evaporated and a sauce has formed.
Take the rice, place it in a small serving bowl, place the chicken with all the sauce in a large serving bowl and sprinkle with sesame seeds. Serve everything piping hot with oriental sauces to accompany.
