for 4 person

Rice

300 g	jasmine rice
1 tbsp	clarified butter
2	garlic cloves, finely chopped
2 cm	ginger, finely chopped
3 tsp	sesame seeds
1 tsp	salt
5 dl	water

Chicken hearts and mushrooms

	clarified butter
300 g	chicken hearts
2 cm	ginger, finely chopped
1	garlic clove, finely chopped
¼ tsp	salt
300 g	shiitake mushrooms, cut into pieces
2	red onions, cut into thin slices
2 tbsp	soy sauce
1 tbsp	apple vinegar

To serve

2 tbsp

salted peanuts, coarsely chopped

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.

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