Description
The roots of this dish are in colonial Indonesia, but over time it has been domesticated in Holland, and it can rightly be attributed to the Dutch kitchen. Variants of the recipe is the same as options of borscht in Ukraine, I offer You one that I think is most successful and doesn't require outlandish ingredients. The dish is fragrant, spicy and soul.
Ingredients
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Figure
500 g
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Chicken breast
300 g
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Bacon
100 g
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Cabbage
100 g
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Carrots
1 piece
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Soy sprouts
100 g
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Soy sauce
4 Tbsp
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Garlic
3 tooth
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Green onions
3 piece
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Ginger
1 piece
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Peppers red hot chilli
1 piece
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Zira
1 tsp
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Coriander
2 tsp
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Turmeric
2 tsp
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Vegetable oil
2 Tbsp
Cooking
Chicken breast cut into small pieces and pickle in soy sauce. Half an hour will be enough.
Prepare the vegetables: thinly shinkuem cabbage, finely chop the green onions, carrots cut into strips.
Ginger and garlic clean and chop as is possible smaller. Red pepper remove seeds and grind it too. Measure out the dry spices during cooking time.
Wok or large frying pan heats and the fire is not out. All the food is prepared very quickly and at a high temperature, so it is very important to interfere with. In vegetable oil fry the chopped bacon.
Add the ginger, garlic, pepper and dried spices. Fry for 15 seconds.
Add the chicken together with the sauce. Fry until Golden brown.
Now the vegetables and fry for 3 minutes, they should remain crunchy.
Last add the rice (obazatelno cold) all mix well and fry until rice is warmed. If all is correctly done, the rice will be fluffy and beautiful yellow color. Bon appetit!
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