Calories
718 kcal
Protein
66.2 g
Fat
14.4 g
Carbohydrates
74 g
Soak rice in water for 20 minutes. Then rinse 2 times.
Place each breast between 2 pieces of plastic wrap. Use a meat tenderizer to make chicken softens, about 0.39 in. thick.
Peel and grate the ginger.
Make marinade. Combine the following ingredients in a bowl: soy sauce, rice wine, sugar, ginger (a half), sake. Mix well until sugar dissolves. Then add the chicken pieces, mix and refrigerate for an hour.
Fill a pot with water, bring to a boil. Then add rice and cook for about 12 minutes, stirring constantly. Drain water, add chopped chives and the rest of the ginger. Close with lid.
Heat the frying pan, add vegetable oil. Brown the chicken (without marinade) over medium heat for about 5 minutes. Then turn the other side and brown again for 4 minutes. Transfer to a plate.
Heat the frying pan again. Pour the marinade and 3 tbsp. of water. Bring to a boil over high heat, then transfer the fried chicken to the pan. Simmer for about 6 minutes, turn once.
Cut the chicken into strips or whatever you like. Serve with rice.
If you don’t have brown sugar, use white one.
Use Wok pan or a heavy-bottomed frying pan for cooking chicken.
2 cups water to 1 cup long-grain rice.
Bon Appetit!
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