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
Crumb coating
Chicken breasts
Sauce
To serve
How it's done
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Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 20 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.
Crumb coating
Empty the cornflour into a dish, beat the eggs in a deep dish. Season the chicken breasts, toss the meat in the cornflour and then dip in the egg.
Chicken breasts
Heat the clarified butter in a wide, non-stick frying pan. Fry the chicken for approx. 5 mins. on each side.
Sauce
Mix the cornflour with the water. Stir in the soy sauce along with all the other ingredients up to and including the garlic. Pour the sauce in with the chicken breasts, continue to simmer for approx. 5 mins., occasionally turning the chicken breasts.
To serve
Plate up the chicken breasts with the sauce, sprinkle with the sesame seeds and coriander. Serve with the rice.
How-tos
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