Rice with chicken pepper and soy sauce. Recipe for chicken with rice noodles in soy sauce

Adored by gourmets all over the world, Chinese cuisine is famous for its complex combinations of spices and a huge variety of delicious poultry dishes. But not only the chefs of the Celestial Empire can masterfully cook rice with chicken in soy sauce - each experienced housewife I have my own secret recipe for this luxurious dish. For those who have just begun the path of culinary improvement, we offer two options for treats with boiled white grains and pasta made from them.

Rice and sauce - making the right choice

Fans of Uzbek pilaf know that one of the secrets of its richness of flavor and external appetizing lies in the rice - it must certainly turn out crumbly.

This kind of rice is extremely inconvenient to eat with chopsticks, so to prepare a real Chinese delicacy, you need to choose unparboiled rice, which sticks together well.

It is not so important what shape the grains will be - in China you can find several hundred varieties of rice with a wide variety of grain shapes, including very elongated ones. The main thing is the stickiness of the finished porridge.

But when choosing soy sauce, you can and even need to be as critical as possible. Most best product– of course, natural. It should consist exclusively of soybeans, wheat, and water with added salt, rich in vegetable protein.

Any preservatives are excluded! True, finding a 100% natural product on store shelves is extremely difficult, but soy sauce is the main component of the many faces of Chinese cuisine and today's dishes, so you have to try. The incredibly appetizing aroma of chicken with soybean sauce and a nutritious rice side dish will be a worthy reward for your efforts!

Step-by-step recipe for rice with chicken and vegetables in soy sauce

The basis of this healthy treat in the proposed version is a competent combination of Asian and Italian spices. Their quantity is determined by taste, taking into account your own preferences.

The relatively low calorie content of the dish (slightly more than 400 kcal per 100 grams) allows you to enjoy it occasionally even as part of a strict diet.

Ingredients

• Chicken pulp (fillet) – 600 g;
• Medium-sharp onion – 1 pc.;
• Raw carrots – 1 medium root vegetable;
• Red pepper (paprika) – 1 small vegetable;
• Garlic – 3 medium-sized cloves;
• Tomato – 1 red fruit;
• Long white rice (cereal) – 200 g;
• Cream (from 20%) – 40 ml;
• Hot pepper (chili) – ½ piece;
• Natural soy sauce – 4 tbsp;
• Sunflower oil – 1-2 tbsp;
• Cow butter – 1 tbsp;
• Black pepper powder – ¼ tsp;
• White sesame (seeds) – 1 tsp;
• Italian spices (collection) – a pinch;
• Powdered ginger - on the tip of a knife;
• Salt - to taste.

Step-by-step preparation of rice with chicken and soy sauce at home

1. Let's take care of the vegetables: peel the onions and garlic, remove the top soil-stained layer from the carrots, and remove the seeds from both types of peppers.
2. To remove the tough, thin skin from a tomato, you need to generously pour boiling water over it and then immediately immerse it in cold water. Cut the tomato, stripped in this way, into fine cubes, the onion into thin half rings, the carrots and peppers into small strips.
3. Garlic can be crushed with a special hand crusher or chopped finely with a sharp knife.
4. We divide the meat into long pieces, like chops, only thinner, and then cut them crosswise into several pieces.
5. By the time we deal with the poultry, the rice should already be cooked. To do this, after washing it, fill it with water in a ratio of 1:2.5, add salt and put it on the fire. As soon as the contents in the pan boil, reduce the heat to almost a minimum and cook and simmer under the lid for 20 minutes, adding cow butter to the rice at the end.
6. Pour olive oil into a frying pan with high sides, heat it slightly, add chopped onion and garlic, season with ginger and fry with constant stirring until the onion is golden.
7. Next, add the chicken fillet and hide it under the lid.
8. After 5 minutes, pour in the cream (it will make the meat juicy), salt and pepper the meat in the onion.
9. Our chicken has turned white - it’s time to put in carrot sticks, peppers and tomatoes. We continue to cook everything under the lid, not forgetting to stir so that it doesn’t “stick.” After 20 minutes of stewing, add soy sauce and season the dish with spices.

Give the almost finished treat another 10 minutes to soak in the sauce, place it in a deep porcelain bowl, sprinkle with sesame seeds and serve. In another bowl there is warm boiled rice, which can be decorated with chopped cilantro or basil.

Chicken in soy sauce with rice noodles

Ingredients

• - 1 PC + -
• Rice noodles – 200 g + -
• - 1 PC. + -
• - 2 pcs. + -
• - 3-4 cloves + -
• - 3 tbsp. + -
• - 2 tbsp. + -
• - 1/3 tsp. + -
• - pinch + -
• - taste + -

How to cook delicious rice noodles with chicken in soy sauce

1. Chicken meat needs to be washed thoroughly and checked to see if there are any bones left in it. Having finished the “revision”, cut the fillet into pieces measuring approximately 2x3 cm with a sharp knife, season them with a mixture of crushed fresh garlic (before this, of course, you need to peel it) and sauce.
2. After mixing the meat and marinade, we hide the container with the main component of the future treat under the lid and leave to soak for 20 minutes.
3. The next step is boiling the noodles. It is prepared almost the same as regular one, only much faster. So, let the water in the pan boil, add some salt (less than usual!) and put the noodles in it. After stirring, reduce the heat to medium intensity and cook the side dish for the meat for 5 minutes if the noodles are thin, or 7 minutes if the noodles are wide. Then drain into a colander and rinse under running tap water.
4. Pour oil into a high-sided frying pan. When it warms up a little, add the marinated chicken, stir and simmer over medium heat. At the moment when the pale pink chicken turns white, add to it finely chopped Bell pepper and carrots.
5. Simmer the contents of the pan with a lid on for at least 15 minutes, remembering to stir everything with a wooden spatula.
6. After the time has passed, add noodles to the meat and vegetables, pour soy sauce over everything, season with spices and keep covered over low heat for another 10 minutes.

If you add beans in pods fried in olive oil to the dish along with sweet peppers and carrot sticks, it will become more nutritious. Dry crushed ginger (a pinch) and sesame seeds (1 tsp) will also add a special piquancy to the treat. These spices are added at the same time as the rest, that is, 10 minutes before removing the pan from the heat.

This treat looks especially appetizing on flat plates. It should be served only warm, with wasabi, chili or any other hot sauces. Overall, rice with chicken stewed in soy sauce is a treat that becomes a favorite from the moment you taste it. In the simplicity, which easily satisfies, but never becomes boring, lies all the mystery of Asia, and that is why you want to cook and try such a dish again and again.

Fried rice with chicken soy sauce- this is a dish that is indirectly related to both Chinese and Japanese cuisine. It is very popular in the Land of the Rising Sun. Thanks to soy sauce, the rice acquires an unusual flavor, and the chicken turns out tender and aromatic. In the article we will consider step by step preparation dishes. We will present two more to choose from interesting recipes chicken with rice in soy sauce: in a frying pan with an egg and in the oven.

Nuances of cooking

Rice with chicken and soy sauce will turn out tastier if you follow the following recommendations when working with products:

1. Traditionally, this dish is prepared in a special frying pan called a wok. A distinctive feature of such dishes is the convex bottom of a small diameter. Meat and other products are cooked in it very quickly, at the highest heating temperature, maintaining juiciness and pleasant taste inside.
2. The rice for the dish is prepared in a special way. It is cooked for just a few minutes without salt, and then steamed under the lid. As a result, the cereal is neither crumbly nor viscous. Thanks to a special filling, steamed rice acquires a special taste.
3. It is important to pay attention to the quality of soy sauce. This product, unlike a chemical surrogate, contains only natural ingredients: wheat, soybeans, salt and water. Original soy sauce contains approximately 8 g of protein.

List of ingredients

The entire process of preparing a dish can be divided into three stages: cooking rice, frying meat and vegetables, mixing the ingredients. That is why it is advisable to list the ingredients separately.

To prepare the cereal part of the dish you will need:

• rice - 200 g;
• water - 250 ml;
• rice (apple cider vinegar) - 20 ml;
• sugar - 15 g;
• salt - 1 tsp.

To fry chicken with vegetables, you need to prepare the following products:

• fillet - 250 g;
• frozen vegetables - 100 g;
• ginger root - 2 tsp;
• garlic in cloves - 2 pcs.;
• vegetable oil- 3 tbsp. l.;
• black pepper - ½ tsp;
• red pepper - ½ tsp.

To give the dish a piquant taste, thick soy sauce (3 tbsp.) is used. Rice should be served with green onions.

Step by step recipe

When preparing a dish, you should follow a certain sequence of actions:

1. Rinse the rice well, changing the water several times until it becomes clear.
2. Transfer the rice to a thick-bottomed saucepan. Pour over the cereal hot water.
3. Bring rice to a boil over high heat. Cover the pan with a lid, then reduce the heat to low. Cook rice for 10 minutes.
4. Remove the pan from the heat. Without opening the lid, leave the rice to steam for 15 minutes.
5. Cut the chicken fillet into small pieces. Grind ginger and garlic.
6. Heat oil in a deep frying pan or wok. Place fillet pieces in it and fry them until they change color.
7. Add spices and vegetables to the meat. After five minutes, add garlic and ginger to the pan.
8. Prepare the rice filling. To do this, mix vinegar, salt and sugar. Heat the mixture until the dry ingredients dissolve. In a non-metallic bowl, pour the prepared solution over the rice, stir with a wooden spatula and leave covered for 8 minutes. Transfer the cereal to the frying pan.
9. Add soy sauce to chicken and rice. The recipe uses a thick sauce that is both sweet and tangy. Additionally, you should add a little hot water(½ tbsp.) and stir the dish.
10. Cook for another 5 minutes until all the liquid is absorbed into the rice. Turn off the stove and let the dish sit for 10 minutes, after which you can serve it to the table, sprinkled with green onions.

Rice with egg and chicken in soy sauce

In Japan, this dish is known as Oyakodon. This is chicken fried in soy sauce with onions and eggs. Traditionally it is served with rice.

The dish is prepared as follows:

1. Chicken fillet (500 g) is cut into fairly large pieces, and the onion is chopped into half rings.
2. Soy sauce (2 tbsp) and the same amount of water are poured into a deep frying pan. Sugar (2 tsp) and a pinch of salt are also added here.
3. Place the onion in the heated sauce and fry for 5 minutes.
4. Next the fillet is placed in the pan. It should be fried for 4 minutes on each side.
5. After the specified time, pour the egg beaten with a fork into the pan. As soon as it sets, the dish can be considered ready.
6. When serving in a deep plate, first pour pre-cooked rice, and then lay out the chicken and egg. Sprinkle with herbs on top.

Chicken with rice in soy sauce in the oven

The recipe for the following dish consists of just a few steps:

1. Chicken thighs or drumsticks (600 g) are marinated in a mixture of soy sauce (35 ml), sugar (1 tsp), vegetable oil (2 tbsp) and chopped garlic.
2. Diced onions and grated carrots are fried in a frying pan. If desired, add to the frying bell pepper.
3. The rice is washed several times under running water, after which it is transferred to the frying pan with the vegetables. At this stage, add salt and pepper to taste.
4. Vegetables with uncooked rice are laid out on the bottom of the baking dish, and marinated chicken is placed on top. After this, the form is covered with foil on all sides.
5. Rice and chicken in soy sauce are baked for 70 minutes at 190°. Then the foil can be removed and the meat can be further browned using the “Grill” function.

Rice with soy sauce, vegetables and chicken is a universal dish that contains everything you need for health: healthy slow carbohydrates, fiber, vitamins, minerals, calcium and protein. In this recipe, it is extremely important not to overcook the broccoli, otherwise it will lose color and shape, and the nutrients will be destroyed due to excessive heat.

Product composition

• brown rice - 1 cup
• vegetable oil - 1 tbsp. spoon
• sweet red salad pepper - 2 pcs.
• broccoli - 350 gr.

for chicken in soy sauce:

• chicken meat (fillet, thighs or drumsticks without bones) - 1 kg.
• vegetable oil - 2 tbsp. spoons
• soy sauce - 60 ml.
• corn starch - 1 tbsp. spoon
• garlic - 3 cloves
• honey - 1 tbsp. spoon
• fresh ginger - 3 cm (can be replaced with 2 teaspoons dried)
• sesame seeds - 1 teaspoon, optional
• green onions - a few feathers.

How to cook rice with soy sauce, vegetables and chicken

1. First, prepare thick soy sauce. In a small bowl, combine the cornstarch and 60ml cold water and set aside for now. In a small saucepan, combine soy sauce, honey, pressed garlic, 1 cup water and bring to a boil over medium heat. Pour in the starch in a small stream and cook for 2 minutes, stirring continuously, until the sauce thickens. Set aside and let cool to room temperature. Separate 1/4 of the sauce and set aside.

2. Cut the chicken into 2 cm cubes and place in a suitable sized bowl. Add the remaining thick soy sauce, stir, cover with a tight lid or cling film, and then put in the refrigerator to marinate for 30-60 minutes. You can leave it overnight.[

3. Remove the chicken from the refrigerator. Drain the marinade. Heat the vegetable oil in a large frying pan, add the meat in a single layer and fry until cooked through on all sides, about 3-4 minutes per side.

4. Boil brown rice: put the grain in a saucepan, add two glasses of cold water and cook for 30-40 minutes until fully cooked

5. Heat vegetable oil in a frying pan. Peel the red sweet salad pepper from seeds and cut into small rectangular slices, place in a frying pan and fry until soft for 7-8 minutes.

6. Boil broccoli in boiling water or steam until tender.

7. Now you can start assembling the finished dish. Place a portion of rice on a plate, top with some broccoli, fried peppers and chicken, then pour over thick soy sauce (remember, we set aside 1/4 of it), sprinkle with sesame seeds and finely chopped green onions.

The absence of complex culinary manipulations associated with obtaining a tasty dish often indicates that the creation of the dish has been brought to perfection. This is how rice with chicken is cooked in a frying pan. From two starting products you can create a whole series of perfectly selected culinary variations. Everything is done brilliantly simply, quickly, pleasantly!

The presented dish can become a successful debut even for an inexperienced housewife. We learn the basics, and then it’s not far from perfection!

Ingredients:

• tomato paste - 40 g;
• carrots - 2 pcs.;
• vegetable oil - 100 ml;
• chicken fillet - 600 g;
• onion - 2 pcs.;
• rice (any variety) - 300 g;
• herbs and spices, herbs.

Cooking method:

1. Heat vegetable fat in a non-stick pan. In such a frying pan, food does not burn or stick to the walls or bottom..
2. Wash the chicken fillet. You can use meat from any part of the bird, but it is better to use meat from the breast or legs. Cutting the product in small portions, fry until lightly browned. Don't dry out the tender pieces, turn them over often!
3. Peel vegetables, chop onion, chop sweet carrots on a grater with large cells. Add the slices to the golden meat and cook for another 5 minutes.
4. Wash the rice thoroughly. It is best to do this in a sieve. We leave the cereal in it to remove excess moisture and send it to the rest of the products. Pepper and salt the mixture, add tomato paste diluted in half a glass of drinking water.
5. Mix everything well, pour in enough boiling water so that its level exceeds the contents of the frying pan by three centimeters. Close the roasting pan and simmer the food for up to 25 minutes over very low heat. At the end of the process, grind allspice into the components of the dish.

Cooking is complete!

A simple recipe for rice with chicken in a frying pan

Cooking a simple dish quickly is a doable task, without compromising the quality and taste of the food.

Grocery list:

• rice of any kind - 230 g;
• vegetable oil - 50 ml;
• carrot;
• onion;
• chicken breast - 700 g;
• garlic cloves - 3 pcs.;
• herbs, spices.

Preparation procedure:

1. Pour fresh oil into a deep, thick-walled frying pan and begin heating it. At this time, wash the breast, blot it with napkins, and separate the fillet from the bones. We cut the layers into small cubes, add salt and pepper, sprinkle with seasonings, lightly rubbing them into the poultry meat. Fry the chicken until golden brown, turning portions occasionally.
2. Chop the vegetables in any shape, but not very finely. Add the slices to the pinked meat, add salt and pepper, and mix well. We continue the process until the carrots and onions acquire a golden hue. This will take no more than 7 minutes.
3. Now wash the rice well. When the water becomes clear, place the cereal in a sieve to remove liquid, then spread it in an even layer into a container with food. Add chopped garlic and chopped herbs.
4. Pour in purified water, covering the placed components of the dish with it. Add a little salt and close the container. In the first minutes, simmer the food over high heat, then reduce the heat to low. Simmer the food until the rice is ready.

In 20 minutes we get a simple, nutritious, tasty dish from chicken and rice.

With added mushrooms

We are expanding the range of products we use: we are preparing rice with chicken and mushrooms based on oriental cuisine. They do this especially wonderfully in the Middle Kingdom!

Set of components:

• fresh cottage cheese - 60 g;
• oil (sunflower or olive);
• soy sauce - 25 ml;
• a bag of long grain rice;
• chicken fillet - 150 g;
• sesame - 10 g;
• champignons (can also be frozen) - 200 g;
• seasonings and spices.

Cooking process:

1. Place a bag of rice in a container of boiling water. Boil the cereal for up to 10 minutes, then remove from the pan and leave in a colander.
2. Chop the mushrooms into plates. Cut the chicken fillet into pieces or strips. Turn on high heat, stirring constantly, fry the slices together with the champignons in hot oil until half cooked.
3. Add cottage cheese, sesame seeds, soy mixture, and cooled rice to the products. We adjust the composition of the salt. Don't forget that Chinese sauce contains a sufficient amount of it.. We simmer the food until done.

Ideally, this deliciously tasty dish is best “created” in a wok using the stir-fry technique (fry with continuous stirring). However, our food is worthy of the highest praise!

Cooking with corn

By adding yellow grains to the recipe for cooking chicken and rice, we not only create new flavors of the dish, but also its magnificent appearance.

List of products:

• vegetable oil;
• onion - 2 pcs.;
• rice (in bags or round grains) -250 g;
• chicken legs - 3 pcs.;
• corn - a can of canned food;
• carrot;
• spices (pilaf mixtures are suitable) - 5 g;
• salt, seasonings.

Step-by-step preparation:

1. For the presented dish, we take any parts of the bird, which we thoroughly wash, treat with spices, and keep for a quarter of an hour in a closed container.
2. Dilute a spoonful of salt in 500 ml of drinking water, heat the solution to a boil, put rice in it and boil until tender. If the product is not completely soft, don’t worry - the cereal will “get through” with further heat treatment.
3. Well, we will prepare the rest of the products. Peel the vegetables, rinse, cut: chop the onion into cubes, carrots into strips.
4. Let's return to the legs. Place them in a frying pan and fry until golden brown. Add chopped vegetables and canned corn (drain off the liquid).
5. Continue the process for 4 minutes, then add the rice and season the food with salt and pepper. We do not need a water composition, since the fat and juicy components of the dish are quite enough to obtain tasty and tender food. Simmer it over low heat, covered, until cooked.

We add light accents to the food by sprinkling plates of food with aromatic dill.

With green peas

The combination of rice, pieces of chicken and green peas is not pilaf yet, but it’s not porridge with meat either!

List of ingredients:

• purified water or broth - 500 ml;
• onion;
• tomato;
• garlic cloves - 3 pcs.;
• rice - 230 g;
• chicken meat - 1 kg;
• vegetable oil;
• pickled green peas (can be frozen) - 1 jar;
• laurel leaves, spices, herbs, Provençal herbs.

How to cook rice and peas:

1. Boil thoroughly washed rice until semi-soft. Don't forget to lightly salt the liquid.
2. If we have meat on the bones, separate the pulp and cut into small pieces. Sprinkle them with a selected amount of salt, pepper, and French herbs. Fry the product in oil, turning portions as light browning forms.
3. Wash and peel the vegetables, chop finely. Sauté the onion cubes together with pressed garlic in a saucepan with heated oil.
4. Add chopped tomato, chopped herbs, pour in broth or bottled water. Salt and pepper the mixture. We do not overdo it with spices, since we have already used them with meat.
5. Pour in the rice and simmer the ingredients until done. Add chicken slices and laurel leaves. Mix the whole mass and heat it for another 5 minutes. Lastly, add the green peas because they are so small and tender!

Serving the dish light salad, enjoying the taste and bright colors of the appetizing dish.

With soy sauce and egg

The components present in the name of the recipe immediately hint at the oriental subtleties of Chinese cuisine. And this always sounds tempting and very appetizing!

Product composition:

• butter - 60 g;
• onion;
• boiled rice - 360 g;
• egg;
• Chinese soy sauce - 20 ml;
• chicken breasts - 2 pcs.;
• seasonings, spices.

Cooking method:

1. We peel the onion, finely chop it, sauté in fresh oil until transparent.
2. Cut the chicken fillet into pieces and send it to the vegetable along with the already boiled rice. Immediately pour in the Chinese sauce, treat the food with pepper and desired seasonings. Fry the ingredients of the dish for up to seven minutes.
3. Combine the egg and water (1/4 cup) in a bowl, mix the mixture, and carefully add it to the food being prepared. Heat the food for another 10 minutes over low heat.

Serve the dish hot, garnish with chopped green onion.

Pilaf with chicken fillet

You can’t ignore the classic of Asian cuisine - the favorite pilaf made with rice and chicken fillet. We are preparing an Uzbek dish.

Required components:

• chili pepper;
• vegetable oil;
• poultry meat - 600 g;
• rice - 2 tbsp.;
• garlic - 2 heads;
• sweet carrots, onions - 4 pcs.;
• oriental spices, salt and seasonings.

Cooking:

1. We thoroughly wash the chicken fillet, remove the films and veins, and chop into small pieces.
2. Finely chop the peeled onion. We arrange the carrots into cubes. To get really tasty Uzbek pilaf, we use a cast iron or thick-walled ceramic (Teflon) frying pan with high sides.
3. Heat up a layer of oil up to 1 cm thick in a selected container. Fry the onion (remove the top layer of husk from it) until blackened, after which we discard the head.
4. Now add finely chopped onion and fry the vegetable pieces until pink. Add chicken fillet and carrots. Cook the mixture until the pieces of meat turn bright golden brown.
5. Next, pour in a liter of boiling water, add salt, pepper, spices and seasonings. We use mixtures that contain cumin (jeera), saffron, barberry, coriander, turmeric and paprika. Add a whole chili pod and a head of garlic, freed from the top layer of husk. We continue cooking and get the so-called zirvak. This is the main component of Uzbek pilaf!
6. At this time, wash the rice, let all the liquid drain, and place the product in the cauldron. The amount of water should cover the cereal layer by 2 cm. If the liquid component is not enough, add to the required volume.
7. Simmer the food until its components absorb all the water. Periodically stir the food and make punctures in it with a wooden stick. When the rice becomes soft, place a head of garlic in the middle, close the dish, and leave to steep for 10 minutes.

Pilaf with poultry fillet is ready, its seductive aromas have been in the air for a long time, urging you to start the long-awaited meal as soon as possible.

Rice with chicken in a frying pan is a dish that can be prepared in a wide variety of variations, harmoniously combining the tastes and aromas of the products. Culinary courage has always been the companion of the most talented masters who gave us their best gastronomic masterpieces.

Calories: Not specified
Cooking time: Not indicated

This chicken rice recipe is indirectly related to both Japanese and Chinese cuisine. Rice is cooked with the addition of fruit vinegar, soy sauce, sugar and salt, which is typical for Japanese cuisine. And chicken and vegetables are quickly fried in oil, a technique common in Chinese cuisine. As a result, we get a very tasty dish: aromatic rice, slightly spicy with unusual taste, and tender chicken fillet fried with ginger, garlic and vegetables.
To ensure that the rice is neither sticky nor crumbly, it is prepared in a special way. Pour in water, bring to a boil over high heat and cook until all the water is absorbed. Without salt and spices. Turn off the heat and leave the rice in the pan under the lid to steam for 15-20 minutes. At this time, prepare a hot filling of vinegar, salt and sugar. Pour it into the steamed rice, stir, not with a spoon, but with a wooden spatula, as if drawing lines from one wall of the pan to the other. With this stirring, the rice remains crumbly, but is well soaked in the filling. Until rice is fully cooked with vegetables and soy sauce, recipe with fried chicken fillet cooked in a frying pan along with chicken and vegetables. And I use this when I need to prepare something for the holiday table.

Ingredients:

- rice (dry cereal) – 200 gr.;
- water – 250 ml;
- apple cider vinegar 6% (or rice) – 20 ml;
- sugar – 15 g;
- salt – 1 tsp;
- thick soy sauce – 2-3 tbsp. l. (taste);
- chicken fillet – 250 gr.;
- black pepper, red pepper – 0.5 tsp each. (taste);
- carrots – 1 piece (small or 0.5 medium);
- onion – 1 small onion;
- ginger root – 2 tsp. chopped;
- garlic – 2 cloves;
- vegetable oil – 3 tbsp. l.

Recipe with photos step by step:

Rinse the rice several times with cold water (it’s more convenient to use a colander), transfer it to a saucepan or cauldron, pour in 250 ml. clean water. Bring to a boil over high heat, cover with a lid. Cook over low heat for 10-12 minutes until the water is completely absorbed.

Without opening the lid, leave the rice to steam on the switched off burner for 15 minutes.

Meanwhile, cut the vegetables: onion into small cubes, carrots into thin strips or small pieces.

Peel a piece of ginger root and remove the peel from the garlic. Cut into small pieces.

Cut the chicken fillet into cubes, not large, for one bite. The size of the pieces is approximately 2x2 or 3x3 cm. If you don’t have time to cook, you can make it.

Heat oil in a deep frying pan or wok. Place the chicken fillet, fry until the color changes (the meat will lighten), sprinkle with spices and continue frying until a thin golden crust appears.

Transfer the meat to a plate. Pour the onion into the remaining oil and sauté over low heat until translucent.

Add ginger, garlic. Turn down the heat so that the spices do not burn, fry for about a minute.

Pour in the carrots, mix with the vegetables, cover and simmer over low heat until soft and completely cooked (or leave a bit firm, depending on your taste).

While the carrots are stewing, prepare the filling for the rice. Measure out 20 ml. apple or rice vinegar (recipe calls for 6% apple cider vinegar).

Pour salt, sugar and vinegar into a bowl. Place over low heat, stirring, bring to a boil and dissolve the salt and sugar.

Place the rice in a non-metallic bowl. Pour over hot marinade. Mix with a spatula, drawing lines from one wall of the dish to the other. With this stirring, the rice will not stick together and will be well soaked in the filling. Cover the bowl with rice and leave for 5-10 minutes.

When the carrots become soft or reach the desired degree of readiness, transfer the pieces of chicken fillet to the frying pan, warm them up, and then lightly fry them.

Lay out the rice; it will look like lumps, but not sticky. Mix rice with remaining ingredients and fry slightly.

Add soy sauce, add half a glass of water (if the rice is too hard for your taste) and mix thoroughly. Taste for salt and adjust. It always turns out very tasty.

Cover with a lid and steam over low heat for about five minutes until all the liquid is absorbed into the rice. Turn off and leave covered for a few minutes.

Fill bowls with rice and invert onto serving plates. You will get a round mound of rice with vegetables and chicken. Sprinkle with finely chopped green onions and serve rice with vegetables and soy sauce, recipe with fried chicken fillet to the table. Bon appetit!