Really tasty delicacy. Serve with rice, sprinkled with fresh eventually dried chives.
No. of servings
|ground black pepper||0.25||tsp||¼||teaspoon|
|ground red paprika||0.5||tsp||½||teaspoon|
|parboiled long grain rice||7||oz||200||grams|
1. Prearation of meat
Cut the chicken breasts into the smaller pieces. Heat the oil in a wok, add meat and sauté until shrunken. Add salt and spices, pour in a water and steam under the lid for 25 minutes.
white radish 1.1 lb (500 g)
Trim the daikon and grate through a coarse grinder into the strips.
Add into the meat and steam all together under the lid for further 10-15 minutes.
chicken egg 4 pcs
Whisk the egg and pour into the daikon with meat.
Blend until the eggs shrink.
6. Saffron rice
You can serve the chicken breasts and daikon with different kind of rice. However it tastes best with saffron rice. Prepare it as follow. Rinse the rice under the running water. Put the oil into a saucepan (pumpkin oil - rice will gain darker color), slightly heat up, add rice and saute for 2-3 minutes. Add saffron and salt, blend and pour in a hot water about 1,5 cm above the rice (you can mix the water with white wine). Cook under the lid until soften. Rice is slightly spicy.