Chicken Vegetable Ragout with Rice

Ingredients

• 300 g long‑grain rice
• 600 g chicken breast fillet (ready to cook, skinless)
• 100 g pickled baby corn (jar)
• 2 red bell pepper halves
• 150 g broccoli florets
• Salt
• 3 cm fresh ginger
• 150 g sugar snap peas
• 2 tbsp soy oil
• 1 Garlic clove
• 3 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 100 ml poultry broth
• 1 tsp starch
• 0.5 tsp Chili flakes

Instructions

1. 1.

   Cook the rice in 600 ml boiling salted water.

2. 2.

   Wash, pat dry and slice the chicken into strips. Drain the corn and cut into pieces. Wash the bell pepper halves, quarter them, remove seeds and white membranes, and cut into bite‑sized pieces. Rinse the broccoli, trim, and blanch in boiling salted water for 4 minutes. Remove, shock in cold water, and drain well.

3. 3.

   Peel the ginger and slice thinly. Wash and trim the snap peas, cutting them into 2 cm long pieces.

4. 4.

   Heat the oil in a wok and sear the chicken on all sides until golden. Set aside and add the vegetables, stir‑frying occasionally. Return the chicken, squeeze in the garlic, and deglaze with soy sauce, oyster sauce, and broth. Thicken with starch mixed in cold water and season with chili flakes.

5. 5.

   Distribute the rice onto a plate, arrange the chicken ragout on top, and serve immediately.