Zazulete Ynn Anuca Romanta Ion
This is an easy fully-flavored recipe for a quick lunch, dinner or a magician's way to impress your surprise guests. You need (for 2 servings):
1 chicken breast
1 red bell pepper
1 medium tomato or 4 cherry tomatoes (or 1 tbsp tomato paste)
2 spring onions
1/2 tsp chili paste or 1 red chili ( you can play with quantities here, depending on how hot you want it to be or how hot your chilies are :D)
2 tsp soy sauce
1 tsp curry or curcuma (turmeric)
2 tbsp parmesan
300g Basmati rice (or other rice of your liking)
-Wash the rice in cold water and add it in a pot with 600 ml water. Bring it to boil with upper medium heat, cover the pot and turn to lower heat for about 8 minutes. My trick for perfect rice: after the 8 minutes pass, turn off the heat and add about 60 ml warm water in the rice, cover it again and let it sit.
-In the meantime, cut the chicken breast in small cubes (about 1,5 cm per side) and put it aside.
-Cut the bell pepper and the tomatoes in similarly sized chunks and the green onion in larger pieces (not minced). If you use fresh chili, mince it.
-Heat olive oil in a pan or a wok (preferably) and throw in the chicken cubes, browning them on each side under high heat, for about 4 minutes. Add 1 tsp soy sauce and 50 ml water and stir. When the water evaporates and the frying restarts, add the cut pepper, tomatoes (or tomato paste), spring onions and chili (or the chili paste).
-Stir fry them all for 3 minutes.
-Add the rest of the soy sauce (1 tsp), the curry or turmeric and 200 ml of water, turn down the heat to medium and let it boil and the gravy to thicken for 6 minutes. Continue to stir.
Serve on top of hot rice, with plenty of parmesan.
I love to eat it with my favorite salad, a simple lettuce-parsley-lemon juice and zest-olive oil salad.
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!