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Black rice with mushrooms and chicken. Rice with mushrooms and chicken: Chinese cuisine recipe

I bring to your attention another option for cooking rice with chicken in the oven. In this recipe, I supplemented it with mushrooms and tell you .... It turned out even delicious!

Very saturated delicious fragrant dish. Full dinner or dinner !! I recommend cooking it, you sure will like it !!

Let's start with chicken marinations, it can be any part of the chicken, I have a hip.

Chicken thighs graze salt and pepper and lubricate with olive oil. To postpone aside until we deal with the rest of the ingredients.

Onions cut into cubes, grape and fry them together until soft on 2 tbsp. vegetable oil.

Cut the champignons to the plates and separately fry on 1 tbsp. vegetable oil on high heat 4-6 min to rosy.

Roasted vegetables and mushrooms put in a deep form for baking, salt, delivered to taste.

On top to fall asleep rice and spices.

Pour boiling water to cover with 2-3 cm rice and vegetables.

On top to lay out the pickled chicken thighs. Cover the shape with a lid or foil and put in advance preheated oven for 1 hour.

Then remove the cover (foil) and also bake for about 10 minutes. If necessary, add more boiling water so that the rice does not work dry.

Preparation instructions

30 minutes print

    1. For this dish, we will need ready for fig. Well, if it is yesterday, already a little bitty. Well, if not ready, then it's not a misfortune - weld fresh. Rice boils in a 2: 3 ratio and not salt. It is better to do it in advance so that he is cooled. Cheat sheet how to cook rice

    2. Champignons (it is better to take small dense mushrooms) cut into quarters and fry to a golden crust on 2-3 spoons of vegetable oil.
    Crib How to prepare champignons

    3. Roasted champignons will be laid out in a cup and fatigue, so that they do not interfere.

    4. Now chicken fillet with medium sized cubes. You can even large, with frying they will scorch a little.
    Crib How to prepare chicken fillet

    5. The onions can be cleaned and apply half rings, and peeled garlic with a knife and finely ordain.
    Crib How to prepare garlic

    6. In the wok, where the mushrooms were roasted before, on the remaining oil, instantly fried garlic and immediately throw onions so that the garlic began to burn. Now, the same, it is worth adding sesame oil. Tool wok. The classic Chinese wok is a round steel frying pan, in which they are preparing rapidly, throwing the contents with across the street juggler. If you really want to cook in a classic wok with a round bottom in an apartment where there is no gas stove, you can buy a special burner in the form of a ceramic funnel into the working surface. It costs several times the most expensive ink, but the bottom, and the sides. The best choice for those who want to do not only fry noodles and vegetables, but also use it as a deep saucepan, - cast iron wok with enamel coating Le Creuset. This is a universal kitchen tool. In it, one power can be frying vegetables, meat and noodles or boil fast, almost like a bag, soups. The focus of this appeal is in its form, which mostly distributes heat and allows you to prepare on a negligible amount of oil for a negligible number of minutes. At the same time in the wok, there are better small amounts of food in the wok, so that the products are not prefigible and did not boil in a big, vague pile.

Hi friends! As one familiar fellow comrade from the Chinese People's Republic of the People's Republic of Rice with mushrooms and chicken has assured me, is a bright representative of National Kitchen.

I will not refute the words of the representative of the culture, which gave the world such wonderful discoveries like powder, silk, paper, compass, duck in Beijing, meat in sour sweet. He taught how to live a creature and a lot more - a lot of interesting and not understandable for the average European.

I personally this dish something very reminds me of pilaf. You can read about all the intricacies of the preparation of this dish from rice by the published a little earlier.

In rice with mushrooms, my gaze fell and immediately remembered me to the republics of fraternal republics. But who tell me, is to blame for this, where to go from the Asian peaks?

True, there is one significant difference in the preparation of rice with mushrooms on the prescription. In this, of course, a very tasty dish, as it turned out, cottage cheese is added. It's more interesting! Truth? The Chinese are generally concerning the cooking of Mastaka for different fiction and non-standard solutions.

Combined, it would seem that is not compatible! Adhering to the principle still all in the stomach move. And today's dish from rice is not an exception to the rules. Chinese cuisine needs to taste, not on the ear. And only tasted their extravagant dishes, you begin to understand that they are not so right in their non-ordinary approach to cooking. Well, let's let us understand this issue.

Rice with mushrooms and chicken

  • two long-grain rice packages
  • 250 grams of mushrooms (in my case ice cream champignons)
  • 250 grams of chicken breast
  • 100 grams of cottage cheese
  • 50 grams of soy sauce
  • vegetable oil
  • salt if you are not enough soy sauce

The fact that it is bribed this dish because everything is just here to disgrace. Even, in fact, it is not particularly about what. Running rice in packages until half ready. To do this, omit them in boiling water for ten minutes.

Then pull rice from boiling water. I give him a drain and cool a little.

Mushrooms cut plastics.

Chicken fillet slices.

Heat vegetable oil in a pan, add mushrooms and chicken.

Fry to half-preparation on high heat.

I add rice, soy sauce and carcass with mushrooms and chicken to complete readiness. If necessary, if your taste does not suit this degree of salinity, you can additionally be salted.

Next, at the final stage of the preparation of rice with mushrooms, I spread the cottage cheese into the pan and you can still add sesame one tablespoon. I simply did not turn him at hand and I had to do without him, despite the fact that my yellow-hearted friend insisted on this when she shared rice recipe with mushrooms. "Nado-nadodly obscured Nado Cuengut." Needless, well, no, if I have it!

The satiety of the whole baked chicken, stuffed with a garnish of rice and mushrooms.

  • 1 chicken (≈1.5 kg)
  • 200 g of mushrooms (champignons)
  • 100 g rice (better long-grained)
  • 150 g Luka.
  • 1 tbsp. l. without a slide paprika
  • salt
  • pepper
  • vegetable oil

The delicious, saturated dish of chicken baked in the oven is a win-win version for a satiety dinner.
I used a wonderful spice - dried paprika (non-stitched) to grasp the chicken and get an appetizing and tanned crust. For the chicken filling used a mixture of long-grained rice (Basmatti), mushrooms and fried onions. Due to the fact that the filling comes to readiness inside the chicken, it is impregnated with all its juices, so it turns out very tender and crumbly.
I like the most like to bake the chicken in the oven in the sleeve. Chicken It turns out very soft, gentle inside, but it has an appetizing crust on top (for this, at the end of the baked, the sleeve is necessary to break or cut and put back in the oven). When baking in the sleeve there is no risk that the chicken will dry from above, not having time to get ready in (this is especially true for a large bird). If you do not have a sleeve, you can carefully close the bird on top of the foil (but still advise you to try to cook in the sleeve).

Cooking:

In a small capacity to mix paprika, salt, pepper and 1-2 art. l. vegetable oil.

The resulting mixture thoroughly graze the chicken outside and inside. Leave to pick up for 1-2 hours (you can and longer, but then it is better to put in the refrigerator).

Preparing filling.
Onions clean, cut into thin half rings.

Mushrooms cut into pieces.

Rice pour the glass of water (water twice as much as rice), salt, cook on low heat until half-ready (about 10 minutes after boiling).

In the pan, heat some vegetable oil.
Lay onions, fry 5-10 minutes to light goldenness.
Shoot onions on a plate.

Put mushrooms in the pan, frying 15-20 minutes or until the entire released liquid evaporates. At the end to salute, pepper.

Add to mushrooms roasted onions and boiled rice.

Shuffle, if necessary to overlook.

The chicken to fit into the resulting mixture is not very tight.
Slide with toothpicks.

Tie a chicken leg (I knitting a strip cut off from the edge of the sleeve, you can use a culinary thread or a common cotton).