Chicken Rice

Ingredients

• 1 onion
• 4 tbsp ghee
• 1 small piece cinnamon stick
• 0.5 tsp Coriander seeds
• 1 tsp cumin seeds
• 0.5 tsp Sichuan peppercorns
• 250 g long-grain rice
• 500 ml poultry broth
• 1 bay leaf
• 100 g shiitake mushrooms
• 400 g chicken breast fillet
• Salt
• Pepper
• 1 tbsp lime juice
• cilantro leaves (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion. In 2 tbsp of ghee lightly brown it until pale golden. Add the cinnamon stick, coriander seeds, cumin seeds, and Sichuan peppercorns; sauté for 1–2 minutes. Add the rice and stir until translucent. Pour in the broth, add the bay leaf, and let simmer gently for about 20 minutes.

2. 2.

   Clean the mushrooms and slice them thinly. After about 10 minutes of cooking, add them to the rice. Rinse the chicken, pat dry, cube it, and brown it in the remaining ghee for about 5 minutes on all sides. Season with salt, pepper, and lime juice.

3. 3.

   Taste the finished rice, fold in the cooked chicken, plate, and garnish with cilantro leaves before serving.