Rice with fillet soy sauce. Recipe Chicken with Rice in Soy Sauce

01.02.2022

Calories: Not specified
Cooking time: Not specified

This chicken and rice recipe is indirectly related to both Japanese and Chinese cuisine. Rice is cooked with fruit vinegar, soy sauce, sugar and salt, which is typical for Japanese cuisine. And chicken and vegetables are quickly fried in oil, a technique common in Chinese cuisine. As a result, we get a very tasty dish: fragrant rice, slightly spicy with an unusual taste, and tender chicken fillet fried with ginger, garlic and vegetables.
In order for the rice to turn out neither viscous nor crumbly, it is prepared in a special way. Pour in water, bring to a boil over high heat and cook until all the water is absorbed. Without salt and spices. The fire is turned off, the rice is left in the pan under the lid to steam for 15-20 minutes. At this time, a hot filling is prepared from vinegar, salt and sugar. It is poured into steamed rice, mixed, but not with a spoon, but with a wooden spatula, as if drawing lines from one wall of the pan to another. Rice with this mixing remains crumbly, but is well saturated with filling. Rice with vegetables and soy sauce is fully cooked, the recipe with fried chicken fillet is brought in a pan along with chicken and vegetables. And I use this when I need to cook something for the festive table.

Ingredients:

- rice (dry cereal) - 200 gr.;
- water - 250 ml;
- apple cider vinegar 6% (or rice) - 20 ml;
- sugar - 15 gr.;
- salt - 1 tsp;
- thick soy sauce - 2-3 tbsp. l. (taste);
- chicken fillet - 250 gr.;
- black pepper, red pepper - 0.5 tsp each. (taste);
- carrots - 1 piece (small or 0.5 medium);
- onion - 1 small onion;
- ginger root - 2 tsp in sliced form;
- garlic - 2 cloves;
- vegetable oil - 3 tbsp. l.

Recipe with photo step by step:

Rinse rice several times with cold water (it is more convenient to use a colander), transfer to a saucepan or cauldron, pour 250 ml. pure water. Bring to a boil over high heat, cover with a lid. Cook over low heat for 10-12 minutes until the water is completely absorbed.

Without opening the lid, leave the rice on the switched off burner to steam for 15 minutes.

In the meantime, chop the vegetables: onion into small cubes, carrots into thin strips or small pieces.

Peel a piece of ginger root, remove the garlic from the husk. Cut into small pieces.

Chicken fillet cut into cubes, not large, with the expectation of one bite. The size of the pieces is approximately 2x2 or 3x3 cm. If you don’t have time to cook, you can do it.

Heat oil in a deep frying pan or wok. Put the chicken fillet, fry until the color changes (the meat will brighten), sprinkle with spices and continue to fry until a thin golden crust appears.

Transfer the meat to a plate. Pour the onion into the remaining oil, sauté over low heat until transparent.

Add ginger, garlic. Reduce the heat so that the spices do not burn, fry for about a minute.

Pour carrots, mix with vegetables, cover and simmer over low heat until soft and fully cooked (or leave dense - to your taste).

While the carrots are simmering, prepare the rice filling. Measure out 20 ml. apple or rice vinegar (6% apple cider vinegar in the recipe).

Pour salt, sugar and vinegar into a bowl. Put on a quiet fire, stirring, bring to a boil and dissolve the salt with sugar.

Transfer the rice to a non-metallic bowl. Pour hot marinade over. Stir with a spatula, drawing lines from one side of the dish to the other. With this mixing, the rice does not stick together and is well saturated with filling. Cover the bowl with rice and leave for 5-10 minutes.

When the carrots become soft or reach the desired degree of readiness, put the pieces of chicken fillet into the pan, warm up, you can still lightly fry.

Put the rice, it will be like lumps, but not sticky. Mix rice with the rest of the ingredients, fry a little.

Add soy sauce, pour in half a glass of water (if the rice is harsh for your taste) and mix thoroughly. Taste for salt, adjust. It always turns out very tasty.

Cover with a lid, steam over low heat for about five minutes, until all the liquid is absorbed into the rice. Turn off, leave covered for a few minutes.

Fill bowls with rice, invert onto serving plates. It will turn out a rounded hill of rice with vegetables and chicken meat. Sprinkle with finely chopped green onions and serve rice with vegetables and soy sauce, a recipe with fried chicken fillet to the table. Bon Appetit!

In many culinary recipes, soy sauce is often included in the ingredients. What is this product? This is the most popular product found in Asian cuisine.

Soybeans are affected by special fungi. As a result of such fermentation, this product appears. It is a liquid that has a dark color, with a characteristic pungent odor.

This sauce in Japan is considered the king of national cuisine. After all, there it is used for the manufacture of almost all dishes. Thanks to this, the dishes become exquisite. By the way, in the same land of the rising sun, each of its inhabitants daily consumes about 25 grams of soy sauce.

This product has become popular all over the world. In our country, too, he won appreciation from the hostesses. It is used for cooking second courses, sauces and dressings. The dishes are truly delicious. Chicken in soy sauce turns out very tasty - tender, juicy and with a peculiar taste. It can be cooked, for example, with rice. This is the recipe I want to offer you.

To prepare this delicious dish, you need these ingredients:
about 400 g chicken fillet,
150 g of rice (I take Kuban, but you can take long-grain),
7 art. spoons of soy sauce,
four garlic cloves
1.5 st. butter spoons,
2 medium onions,
1.5 st. tablespoons of vegetable oil
ground black pepper to taste
salt.

1. First you need to prepare the marinade for the chicken fillet. We take a bowl and mix vegetable oil in it, garlic cloves, which need to be grated on a fine grater, 4 tbsp. spoons of soy sauce and ground black pepper. Mix all ingredients thoroughly.

2. After washing the chicken fillet under running water, cut it into medium-sized pieces, put it in a saucepan or other dish and add the finished marinade to it. Stir and leave it like this for about half an hour, covering the dishes with a lid.

3. After the time has elapsed, fry the marinated chicken fillet pieces in a deep frying pan in vegetable oil. The fire must be strong. Fry until golden brown.

4. When the meat is browned, add onion to it, cut into thin half rings.

5. Boil rice, rinse under hot water and add butter to it. Stir until it is completely dissolved.

6. To cook chicken in soy sauce with rice, add the prepared rice to the pan and pour in the remaining soy sauce - 4 tbsp. spoons. Mix thoroughly and simmer for about five more minutes.

Allow the dish to cool slightly and then arrange on plates. Must be served hot. Bon Appetit!

Fried rice with chicken with soy sauce is a dish that is indirectly related to both Chinese and Japanese cuisine. In the Land of the Rising Sun, it is very popular. Thanks to soy sauce, rice acquires an unusual flavor, and the chicken is tender and fragrant. In the article, we will consider the step-by-step preparation of the dish. We will present two more interesting recipes for chicken with rice in soy sauce to choose from: in a pan with an egg and in the oven.

The nuances of cooking

Rice with chicken and soy sauce will turn out tastier if you follow the following recommendations in the process of working with products:

Traditionally, this dish is cooked in a special frying pan called a wok. A distinctive feature of such dishes is the convex bottom of a small diameter. Meat and other products are cooked in it very quickly, at the highest possible heating temperature, while maintaining juiciness and a pleasant taste inside.
Rice for the dish is prepared in a special way. It is cooked for only a few minutes without salt, and then steamed under the lid. As a result, the groats are neither crumbly nor viscous. Thanks to a special filling, steamed rice acquires a special taste.
It is important to pay attention to the quality of soy sauce. A real product, unlike a chemical surrogate, contains only natural ingredients: wheat, soybeans, salt and water. The original soy sauce contains approximately 8 g of protein.

List of ingredients

The whole process of cooking the dish can be conditionally divided into three stages: cooking rice, frying meat and vegetables, mixing the ingredients. That is why it is advisable to list the ingredients separately.

To prepare the cereal part of the dish you will need:

rice - 200 g;
water - 250 ml;
rice (apple vinegar) - 20 ml;
sugar - 15 g;
salt - 1 tsp

To fry chicken with vegetables, you need to prepare the following products:

fillet - 250 g;
frozen vegetables - 100 g;
ginger root - 2 tsp;
garlic in slices - 2 pcs.;
vegetable oil - 3 tbsp. l.;
black pepper - ½ tsp;
red pepper - ½ tsp

To give the dish a piquant taste, thick soy sauce (3 tablespoons) is used. Rice should be served with green onions.

Step by step recipe

When preparing a dish, you should follow a certain sequence of actions:

Rinse the rice well, changing the water several times until it becomes clear.
Transfer the rice to a heavy bottomed saucepan. Pour the cereal with hot water.
Bring the rice to a boil over high heat. Cover the pot with a lid, then reduce heat to low. Cook rice for 10 minutes.
Remove saucepan from heat. Without opening the lid, leave the rice to steam for 15 minutes.
Cut the chicken fillet into small pieces. Grind ginger and garlic.
Heat oil in a deep frying pan or wok. Put the fillet pieces in it and fry them until the color changes.
Add spices and vegetables to the meat. After five minutes, put the garlic and ginger into the pan.
Prepare the filling for the rice. To do this, mix vinegar, salt and sugar. Heat the filling to dissolve the dry ingredients. In a non-metallic bowl, pour rice with the prepared solution, mix with a wooden spatula and leave under the lid for 8 minutes. Transfer the cereal to the pan.
Add soy sauce to chicken and rice. The recipe uses a thick sauce that is both sweet and spicy. Additionally, add a little hot water (½ cup) and mix the dish.
Cook for another 5 minutes until all the liquid is absorbed by the rice. After turning off the stove, let the dish brew for 10 minutes, after which you can serve it to the table, sprinkled with green onions.

Rice with egg and chicken in soy sauce

In Japan, this dish is known as Oyakodon. This is chicken fried in soy sauce with onions and eggs. Traditionally, it is served with rice at the table.

The dish is prepared as follows:

Chicken fillet (500 g) is cut into fairly large pieces, and the onion is chopped into half rings.
Soy sauce (2 tablespoons) and the same amount of water are poured into a deep frying pan. Sugar (2 tsp) and a pinch of salt are also added here.
Onion is laid out in the heated sauce and fried for 5 minutes.
Next, the fillet is laid out in the pan. It should be fried for 4 minutes on each side.
After the specified time, a beaten egg is poured into the pan. As soon as it seizes, the dish can be considered ready.
When serving in a deep plate, first pour the pre-cooked rice, and then lay out the chicken with the egg. Sprinkle with herbs on top.

Chicken with rice in soy sauce in the oven

The recipe for the following dish consists of just a few steps:

Chicken thighs or drumsticks (600 g) are marinated in a mixture of soy sauce (35 ml), sugar (1 tsp), vegetable oil (2 tbsp) and minced garlic.
Diced onions and grated carrots are fried in a pan. Bulgarian pepper is added to the fry if desired.
Rice is washed several times under running water, after which it is transferred to the pan with vegetables. At this point, salt and pepper are added to taste.
Vegetables with raw rice are laid out at the bottom of the baking dish, and marinated chicken is on top. After that, the form is tightened with foil from all sides.
Rice and chicken in soy sauce are baked for 70 minutes at a temperature of 190 °. Then the foil can be removed, and the meat can be additionally browned using the "Grill" function.

The absence of complex culinary manipulations associated with obtaining a delicious meal often indicates that the creation of the dish has been brought to perfection. This is how rice with chicken is cooked in a pan. From two starting products, you can create a whole series of perfectly matched culinary variations. Everything is done ingeniously simply, quickly, pleasantly!

The presented dish can be a successful debut even for an inexperienced hostess. We learn the basics, and there it’s not far from perfection!

Composition of ingredients:

tomato paste - 40 g;
carrots - 2 pcs.;
vegetable oil - 100 ml;
chicken fillet - 600 g;
onion turnip - 2 pcs.;
rice (any variety) - 300 g;
spices and spices, herbs.

Cooking method:

Heat vegetable fat in a non-stick pan. In such a pan, burning or sticking of food to the walls or bottom is excluded..
We wash the chicken fillet. You can use meat from any part of the bird, but better - from the breast or legs. Cut the product into small portions, fry until lightly browned. Do not overdry tender pieces, turn them over more often!
We clean the vegetables, chop the onion, chop the sweet carrots on a grater with large cells. Add sliced meat to golden meat, cook for another 5 minutes.
Wash the rice thoroughly. It is best to do this in a sieve. We leave the cereal in it so that the glass has excess moisture, and send it to the rest of the products. Pepper and salt the composition, add tomato paste diluted in half a glass of drinking water.
We mix everything well, pour in such an amount of boiling water that its level exceeds the contents of the pan by three centimeters. We close the brazier, simmer the food for up to 25 minutes on very low heat. At the end of the process, grind allspice into the components of the dish.

Food preparation is complete!

Easy Chicken Rice Recipe

Cooking a simple dish in a quick way is a feasible task, and without compromising the quality and taste of food.

Grocery list:

rice of any variety - 230 g;
vegetable oil - 50 ml;
carrot;
turnip onion;
chicken breast - 700 g;
garlic cloves - 3 pcs.;
spices, spices.

Cooking order:

Pour fresh oil into a deep thick-walled pan, start heating it. At this time, we wash the breast, get wet with napkins, separate the fillet from the bones. We cut the layers into small cubes, salt and pepper, sprinkle with seasonings, lightly rubbing them into the poultry meat. Fry the chicken until golden brown, turning portions occasionally.
We chop vegetables in any shape, but not very finely. We attach the sliced \u200b\u200bto the pinkish meat, provide the composition with salt and pepper, mix well. We continue the process until the carrots and onions acquire a golden hue. This will take no more than 7 minutes.
Now rinse the rice well. When the water becomes clear, put the cereal in a sieve to remove the liquid, then spread it in an even layer in a container with food. Add chopped garlic, chopped herbs.
Pour in purified water, covering the placed components of the dish with it. Add a little salt, close the container. In the first minutes, we extinguish the food on a strong flame, then reduce the heat to a minimum. We simmer the food until the rice is ready.

In 20 minutes, we have a simple, nutritious, delicious chicken and rice dish.

With the addition of mushrooms

We are expanding the range of products we use: we cook rice with chicken and mushrooms based on oriental cuisine. They do it especially wonderfully in the Middle Kingdom!

Component set:

fresh cottage cheese - 60 g;
oil (sunflower or olive);
soy sauce - 25 ml;
bag of long grain rice;
chicken fillet - 150 g;
sesame - 10 g;
champignons (you can also use a frozen product) - 200 g;
seasonings and spices.

Cooking process:

Place a bag of rice in a bowl of boiling water. Boil the cereal for up to 10 minutes, then remove from the pan and leave in a colander.
Shred the mushrooms with plates. Cut the chicken fillet into pieces or strips. We turn on a strong fire, constantly stirring, fry the slices together with the mushrooms in hot oil until half cooked.
We add cottage cheese, sesame, soy composition, cooled rice to the products. We adjust the composition of the salt. Do not forget that Chinese sauce contains a sufficient amount of it.. Stew food until cooked.

Ideally, this deliciously delicious dish is best "created" in a wok pan using the stir-fry technique (frying with continuous stirring). However, our food is worthy of the highest praise!

Cooking with corn

By adding yellow grains to a chicken and rice recipe, we not only create new flavors in the dish, but also make it look great.

Product List:

vegetable oil;
onion turnip - 2 pcs.;
rice (in bags or round grain) -250 g;
chicken legs - 3 pcs.;
corn - canned food;
carrot;
spices (mixtures for pilaf are suitable) - 5 g;
salt, spices.

Step by step preparation:

For the presented dish, we take any parts of the bird, which we thoroughly wash, process with spices, and keep a quarter of an hour in a sealed container.
Dilute a spoonful of salt in 500 ml of drinking water, heat the solution to a boil, dip rice into it and boil until tender. If the product is not quite soft, we don’t worry - the cereal will “reach” during further heat treatment.
Well, we will prepare the rest of the products. We clean the vegetables, rinse, cut: chop the onion in the form of cubes, carrots - into strips.
We return to the legs. Put them in a frying pan, fry until golden brown. Add vegetable slices and canned corn (drain the liquid).
We continue the process for 4 minutes, then add the rice, season the food with salt and pepper. We do not need a water composition, since the fat and juicy components of the dish are enough to get tasty and tender food. We simmer it on a quiet fire in a closed form until cooked.

We give light accents to the food by sprinkling dishes with fragrant dill.

With green peas

The combination of rice, chicken pieces and green peas is not yet pilaf, but it’s not even porridge with meat!

List of ingredients:

purified water or broth - 500 ml;
turnip onion;
tomato;
garlic cloves - 3 pcs.;
rice - 230 g;
chicken meat - 1 kg;
vegetable oil;
pickled green peas (can be frozen) - 1 can;
laurel leaves, spices, herbs, Provence herbs.

How to cook rice with peas:

Boil thoroughly washed rice until semi-soft. Do not forget to slightly salt the liquid.
If we have meat on the bones, we separate the pulp and cut into small pieces. Sprinkle them with the selected amount of salt, pepper, French herbs. We fry the product in oil, turning portions as a light ruddy is formed.
We wash and clean the vegetables, finely chop. We sauté the onion cubes in a saucepan with heated oil along with the garlic squeezed out by the press.
Add chopped tomato, chopped greens, pour in broth or bottled water. Salt and pepper composition. Do not overdo it with spices, as we have already used them with meat.
Pour the rice, simmer the components of the dish until cooked. We attach chicken slices, laurel leaves. Mix the whole mass and heat it for another 5 minutes. Lastly, add green peas, because they are so small and tender!

We serve the dish with a light salad, enjoy the taste and bright colors of an appetizing dish.

With soy sauce and egg

The components present in the name of the recipe immediately hint at the oriental subtleties of Chinese cuisine. And it always sounds tempting and very appetizing!

Composition of products:

butter - 60 g;
turnip onion;
boiled rice - 360 g;
egg;
Chinese soy sauce - 20 ml;
chicken breasts - 2 pcs.;
seasonings, spices.

Cooking method:

We free the onion from the husk, chop it finely, sauté in fresh oil until transparent.
Cut the chicken fillet into pieces, send to the vegetable along with the already boiled rice. Immediately pour in the Chinese sauce, process the products with pepper and the desired seasonings. Fry the ingredients of the dish for up to seven minutes.
We combine the egg and water (1/4 cup) in a bowl, mix the composition, carefully add it to the food being prepared. We heat the food for another 10 minutes on low heat.

Serve hot, garnish with chopped green onion.

Pilaf with chicken fillet

It is impossible to ignore the classics of Asian cuisine - the favorite pilaf, cooked on the basis of rice and chicken fillet. Cooking Uzbek dish.

Required components:

chili pepper pod;
vegetable oil;
poultry meat - 600 g;
rice - 2 tbsp.;
garlic - 2 heads;
sweet carrots, turnip onions - 4 pcs.;
oriental spices, salt and seasonings.

Meal preparation:

We thoroughly wash the chicken fillet, remove the films and veins, chop into small pieces.
Finely chop the peeled onion. We decorate the carrots with sticks. To get a really tasty Uzbek pilaf, we use a cast-iron or thick-walled ceramic (Teflon) frying pan with high sides.
We strongly heat a layer of oil up to 1 cm thick in a selected container. Fry the onion (remove the top layer of the husk from it) until blackened, after which we discard the head.
Now we put finely chopped onion, fry the pieces of vegetable until a pink tint. Add chicken fillet and carrots. We cook the composition until the pieces of meat become bright golden.
Next, pour a liter of boiling water, add salt, pepper, spices and seasonings. We use mixtures that contain cumin (zira), saffron, barberry, coriander, turmeric and paprika. Add a whole chili pod, a head of garlic, freed from the top layer of the husk. We continue cooking and get the so-called zirvak. This is the main component of the Uzbek pilaf!
At this time, we wash the rice, let all the liquid drain, send the product to the cauldron. The amount of water should cover a layer of cereal by 2 cm. If the liquid component was not enough, add to the required volume.
We simmer food until its components absorb all the water. Periodically mix the food, make punctures in it with a wooden stick. When the rice becomes soft, put a head of garlic in the middle, close the dishes, leave to infuse for 10 minutes.

Pilaf with poultry fillet is ready, its seductive aromas have been in the air for a long time, urging you to start the long-awaited meal as soon as possible.

Rice with chicken in a pan is a dish that can be cooked in a wide variety of variations, harmoniously combining the tastes and aromas of products. Culinary courage has always been a companion of the most talented masters who gave us their best gastronomic masterpieces.

Adored by gourmets all over the world, Chinese cuisine is famous for its complex combinations of spices and a huge variety of delicious poultry dishes. But not only the chefs of the Middle Kingdom are able to skillfully cook rice with chicken in soy sauce - every experienced housewife has her own secret recipe for this luxurious dish. For those who have just started the path of culinary improvement, we offer two options for treats with boiled white grains and pasta made from them.

Rice and sauce - making the right choice

Fans of Uzbek pilaf know that one of the secrets of its richness and outward appetizing lies in rice - it must certainly turn out crumbly.

Such rice is extremely inconvenient to eat with chopsticks, so to cook a real Chinese delicacy, you need to choose unsteamed rice that sticks together well.

It is not so important what shape the grains will be - in China you can find several hundred varieties of rice with a wide variety of cheese grain shapes, including very elongated ones. The main thing is the stickiness of the finished porridge.

But when choosing soy sauce, you can and even need to be as critical as possible. The best product is, of course, natural. It should consist exclusively of vegetable protein-rich soybeans, wheat and water with the addition of salt.

Any of the preservatives is excluded! True, finding a 100% natural product on store shelves is extremely difficult, but soy sauce is the main component of the many-sided Chinese cuisine and today's dish, so you have to try. Incredibly appetizing chicken flavor with soy bean sauce and a nutritious rice side dish will be a worthy reward for your hard work!

Step by step recipe for rice with chicken and vegetables in soy sauce

The basis of this healthy treat in the proposed version is a competent combination of Asian and Italian spices. Their quantity is determined by taste, taking into account your own preferences.

The relatively low calorie content of the dish (a little more than 400 kcal per 100 grams) allows you to occasionally enjoy it even as part of a strict diet.

Ingredients

Chicken pulp (fillet) - 600 g;
Medium-spicy onion - 1 pc.;
Raw carrots - 1 medium root vegetable;
Red pepper (paprika) - 1 small vegetable;
Garlic - 3 medium-sized cloves;
Tomato - 1 red fruit;
Long white rice (groats) - 200 g;
Cream (from 20%) - 40 ml;
Hot pepper (chili) - ½ pc.;
Natural soy sauce - 4 tablespoons;
Sunflower oil - 1-2 tablespoons;
Cow butter - 1 tbsp;
Black pepper powder - ¼ tsp;
White sesame (seeds) - 1 tsp;
Italian spices (collection) - a pinch;
Powdered ginger - on the tip of a knife;
Salt - to taste.

Step by step cooking rice with chicken with soy sauce at home

Let's take care of vegetables: peel the onion and garlic from the husk, remove the top layer soiled with earth from the carrot, remove the seeds from both types of pepper.
To remove a tough thin skin from a tomato, it must be generously poured with boiling water, and then immediately immersed in cold water. Cut the tomato undressed in this way into small cubes, onions into thin half rings, carrots and peppers into medium-sized strips.
Garlic can be crushed with a special hand crusher or chopped finely with a sharp knife.
We divide the meat into long pieces, like chops, only thinner, and then cut them even across into several parts.
By the time we are doing poultry, the rice should already be cooked. To do this, after washing it, fill it with water in a ratio of 1: 2.5, salt and send it to the fire. As soon as the contents in the pan boil, we reduce the fire almost to a minimum and cook and simmer under the lid for 20 minutes, adding cow butter to the rice at the end.
Pour olive oil into a frying pan with high sides, heat it up a little, put onion and garlic slices into it, season with ginger and fry with constant stirring until the onion is golden.
Next, add the chicken fillet and hide under the lid.
After 5 minutes, pour in the cream (they will make the meat juicy), salt and pepper the meat in the onion.
Our chicken turned white - it's time to put carrot straws, pepper and tomato. We continue to cook everything under the lid, not forgetting to interfere, so as not to "grab". After 20 minutes of stewing, add soy sauce and season the dish with spices.

Let's give the almost ready treat another 10 minutes to soak in the sauce, put it in a deep porcelain bowl, sprinkle with sesame seeds and serve. In another bowl there is warm boiled rice, which can be garnished with chopped cilantro or basil.

Chicken in soy sauce with rice noodles

Ingredients

- 1 PC + -
Rice noodles - 200 g + -
- 1 PC. + -
- 2 pcs. + -
- 3-4 cloves + -
- 3 tablespoons + -
- 2 tbsp. + -
- 1/3 tsp + -
- pinch + -
- taste + -

How to cook delicious rice noodles with chicken in soy sauce

Rinse the chicken meat thoroughly and check if there are any bones left in it. Having finished the “revision”, we cut the fillet into pieces about 2x3 cm in size with a sharp knife, season them with a mixture of crushed fresh garlic (before that, of course, it needs to be cleaned) and sauce.
After mixing the meat and marinade, we hide the container with the main component of the future treat under the lid and leave it to soak for 20 minutes.
The next step is cooking the noodles. It is prepared in almost the same way as the usual one, only much faster. So, let the water boil in a saucepan, add salt to it (less than usual!) And put the noodles there. After stirring, reduce the heat to medium intensity and cook the side dish for meat for 5 minutes if thin, or 7 minutes if the noodles are wide. Then drain into a colander and rinse under running tap water.
Pour oil into a high-sided frying pan. When it warms up a little, put the pickled chicken there, mix and simmer over medium heat. At the moment when the pale pink chicken turns white, add sweet peppers and carrots chopped into small strips.
Cover the contents of the pan with a lid for at least 15 minutes, remembering to mix everything with a wooden spatula.
After the time has passed, add noodles to the meat and vegetables, pour everything with soy sauce, season with spices and hold under the lid over low heat for another 10 minutes.

If you add beans in pods fried in olive oil to a dish along with sweet peppers and carrot sticks, it will become more nutritious. Also, dry crushed ginger (a pinch) and sesame seed (1 tsp) will add a special piquancy to the treat. These spices are added at the same time as the rest, that is, 10 minutes before removing the pan from the heat.

This treat looks especially appetizing on flat plates. It should be served only warm, offering wasabi, chili or any other spicy sauces to it. All in all, Rice with Soy Sauce Braised Chicken is a treat that becomes a favorite from the moment you taste it. In simplicity, which is easily satiating, but never boring, lies the whole mystery of Asia, and that is why such a dish makes you want to cook and try again and again.