materials (2 servings)
• 150 grams chicken breast
• 150 grams of spinach
• 150 ml lemon juice freskosteimmeno
• 1 tablespoon soy sauce
• 2 tablespoons chopped herbs
• 1 tablespoon cornstarch
• 1 / 2 cup basmati rice
• 1 / 2 onion
• 1 / 2 tablespoon olive oil
• 1 pinch of nutmeg
• Salt and pepper
• 150 grams of spinach
• 150 ml lemon juice freskosteimmeno
• 1 tablespoon soy sauce
• 2 tablespoons chopped herbs
• 1 tablespoon cornstarch
• 1 / 2 cup basmati rice
• 1 / 2 onion
• 1 / 2 tablespoon olive oil
• 1 pinch of nutmeg
• Salt and pepper
preparation
In a saucepan heat the olive oil and saute the rice. Clean half the onion and put in saucepan with rice. Add to saucepan one cup of water, close with a lid and cook the rice until the rice absorb all the water. Blanch the spinach and cook as directed, if frozen. Sprinkle with salt, pepper and a pinch of nutmeg. Stir the rice with spinach.
Add the lemon juice with soy sauce. Put the cornstarch in a bowl and add the mixture of lemon juice slowly, stirring. Cut chicken breasts into cubes and place in a bowl. Pour the chicken with the lemon mixture, cover with plastic wrap and refrigerate for 15 minutes. Then, put the chicken in a pot that you heat and cook for 10 minutes, stirring. The chicken should be cooked thoroughly. Serve with rice and sprinkle with herbs.
Add the lemon juice with soy sauce. Put the cornstarch in a bowl and add the mixture of lemon juice slowly, stirring. Cut chicken breasts into cubes and place in a bowl. Pour the chicken with the lemon mixture, cover with plastic wrap and refrigerate for 15 minutes. Then, put the chicken in a pot that you heat and cook for 10 minutes, stirring. The chicken should be cooked thoroughly. Serve with rice and sprinkle with herbs.
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