Here is another thing about me: I love to play around with ingredients and spices, to mix them together, and my kitchen’s flavor changes almost daily, now you feel the scent of garlic and basil, but tomorrow, chances to spread around the smell of a tasty curry are very high. So neighbors, be alert, good yummy food is being cooked!
This perfect honey soy chicken with wild basmati rice for me reached the top, such a simple and comfort dish that could easily pass by one of the perfect meals you could do at home, either it’s a hot summer day, or a chilly winter one. You can’t just beat simple stuff, even when you talk about cooking!
If you want and like to play around even more with this dish, you can flavor the rice with different mixes of spices or herbs. You can either add a small pitch of cardamon or turmeric, or just chop some fresh mint leaves with a mix of lemon peel.
- 1 whole boneless, skinless chicken breast
- 3 garlic cloves
- 2 tsp grated ginger
- 3 tsp soy sauce
- 2 tbsp sesame oil
- 1 tsp honey
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
- 1 spring onion
- 250 gr basmati rice
- 2 cups of water
- salt and pepper
- Heat a large wok pan over medium heat and once hot add the vegetable oil. Swirl to coat the bottom of the wok pan.
- Cut the chicken breast in bite sizes, season with salt and pepper and transfer it into the wok. Mind that the soy sauce is already salty, so just a small pinch of salt is enough, or maybe nothing at all.
- Let the chicken breast cook until well golden on each side and cooked through.
- Grate or mince the garlic and the ginger. Mix it with the soy sauce, honey and sesame oil. Add all the dressing onto the wok and reduce the heat. Cook for another 3-4 minutes, until the sauce thickens.
- Boil the basmati rice in a medium saucepan with 2 cups of water. Once the rice it’s done and set, fluff it with a fork to let any resident moisture evaporate out.
- Serve it with sesame seeds and diced spring onions.
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Pui in sos de soia cu miere si orez basmati
Pui in sos de soia cu miere si orez basmati – o masa usoara intr-o zi nebuna de vara. Imi place tare mult posibilitatea sa ma pot juca cu aromele, sa imbin diverse gusturi, iar bucataria mea se transforma zilnic, azi miroase a usturoi si-a busuioc, maine are sanse foarte mari sa imprastie miros de curry in toata casa, poate si pe la vecini, I don’t care.
Reteta asta este extrem de simpla si usor de facut, o sa-ti iasa excelent chiar daca nu prea iubesti sa stai in bucatarie dar ai manca totusi ceva cu iz asiatic.
INGREDIENTE – pentru 2 portii
1 piept mare de pui, dezosat si fara piele
3 catei de usturoi
2 lingurite de ghimbir ras
3 linguri sos de soia
2 linguri ulei de susan
1 lingurita de miere
1 lingura ulei vegetal
1 lingurita seminte de susan si ceapa verde tocata
250 gr orez basmati
2 cani apa
sare
Marunteste pieptul de pui si pune-l intr-o tigaie antiaderenta, impreuna cu uleiul vegetal, la foc mediu pentru a se patrunde putin. Intre timp, zdrobeste usturoiul, da prin razatoare ghimbirul si amesteca-le cu sosul de soia, mierea si uleiul de susan si adauga-le acum peste pieptul de pui. Acopera cu un capac si lasa sosul sa scada la foc mic.
Intr-o craticioara, pune la fiert orezul basmati (eu am folosit mix de orez basmati si orez salbatic) cu putina sare si lasa totul la foc mic. Cand deja s-a evaporat tot lichidul, aereaza orezul cu o furculita si mai lasa-l apoi 1 minut in craticioara acoperita. Poti aromatiza orezul in cate moduri vrei tu, ii poti adauga seminte de cardamon, turmeric, coaja de lamaie, sofran, curry, menta etc. Eu am ales sa-l pastrez simplu.
Cand sosul de soia si miere a scazut si a capatat o consistenta usor lipicioasa care imbraca frumos bucatile de piept de pui, poti opri focul.
Aseaza orezul pe o jumatate de castron, iar pieptul de pui in sos de soia si miere pe cealalta jumatate, presarand cateva seminte de susan si un fir de ceapa verde tocat marunt. Nu conteaza daca folosesti betisoare sau direct furculita, gustul e acelasi si s-ar putea sa-ti doresti sa fi dublat portia.
Pofta mare!
Cori Costache
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