Directions
- 1Add basmati rice in a pan.
- 2Add some ginger and sauce Maggi.
- 3Add the chicken stock and chicken breast.
- 4In a bowl, mix honey, soy sauce, garlic, vinegar, and oyster sauce.
- 5Add the sauce to the rice and chicken and cook covered for 25 minutes.
- 6Garnish with scallions and peanuts.
Ingredients
- 250 g riz basmati cru
- 15 g gingembre cru
- 1 c.a.s sauce Maggi
- 500 ml bouillon de volaille
- 800 g blanc de poulet
- 1 c.a.c miel
- 4 c.a.s sauce soja
- 1 c.a.s vinaigre de cidre
- 4 gousses d'ail
- 1 c.a.s sauce huître
- 2 tiges cébette
- 1 poignée cacahuètes
Equipment
sauteusebol
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