Equipment
Ingredients
Main
- 100 g basmati rice
- 15 ml vegetable oil
- 150 g chicken breast, sliced into strips
- 1 garlic, crushed
- 100 g raisins
- 1 beefsteak tomatoes, chopped
- 1 g salt
- 1 g black pepper
- 30 g cilantro, leaves only
Nutrition (per serving)
Method
Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear.
Place rice in a saucepan and add cold water until it sits 2.5 cm (1 inch) above the rice line.
Bring the water to a boil at 100°C (212°F) over moderate heat.
Stir once, cover with a lid, and simmer on the lowest heat setting for 10 minutes until tender.
Heat the vegetable oil in a wok or frying pan over medium-high heat.
Add the sliced chicken and crushed garlic to the wok and fry for 4 minutes.
Add the raisins and chopped tomatoes, then fry for 3 minutes until chicken reaches 74°C (165°F).
Season the mixture with salt and freshly ground black pepper to taste.
Spread the cooked rice on a plate, top with the chicken stir-fry, and garnish with cilantro leaves.
Chef's Notes
- For a deeper flavor, marinate the chicken strips in a little soy sauce and a pinch of cornstarch for 15-20 minutes before stir-frying.
- Don't overcrowd the wok when cooking the chicken. Cook in batches if necessary to ensure even browning and prevent steaming.
- To achieve perfectly fluffy basmati rice, ensure the lid is tightly sealed during simmering and avoid lifting it. The steam is crucial for even cooking.
- Taste and adjust seasoning at the end. The sweetness of the raisins and the acidity of the tomatoes will influence the need for salt and pepper.
- For a touch of heat, add a pinch of red pepper flakes along with the garlic in step 6.
Storage
Refrigerator: 48 hours — Store rice and chicken in separate airtight containers.
Reheating: Microwave on high until chicken reaches 74°C (165°F).
