Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Chicken hearts and mushrooms
To serve
How it's done
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the clarified butter in a pan. Mix the garlic, ginger and sesame over a medium heat for approx. 5 mins. until golden brown. Add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.
Chicken hearts and mushrooms
Heat the clarified butter in a non-stick frying pan. Brown the chicken hearts for approx. 5 mins. Add the ginger and garlic, cook for approx. 2 mins., season with salt. Remove the chicken hearts, heat a little clarified butter in the same pan. Add the mushrooms and onions in batches, fry for approx. 3 mins. Return the chicken hearts to the pan, season with salt. Add the soy sauce and cider vinegar, simmer briefly.
To serve
Plate up the chicken and shiitake mushrooms with the rice, sprinkle the peanuts on top.
| Tip: | Garnish with ½ bunch of roughly torn coriander. |
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