Catalan version of "Chicken Beijing" Chinese restaurants. Delicious, as usual with occasional exotic taste.
- Chicken (boneless by contracuixa just been a person)
- 2 lemons.
- Farina (d’arròs si en tenim [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][jo sí que en tenia el dia de la foto]).
- Baking powder
- 1 will have primed.
- Rice (Thai rice flavored better if ... the photo was pumped [Our rice])
- Salt, oil, pepper and if we give it an exotic touch, a little ginger.
Rice (rice because we start with is what it takes to become):
On the photo I fry some onion, I add the rice, lightly salted water, and I boil 20 minutes. Once cooked, drain and I I booked it to the flames.
The fried chicken:
As if we nugets. Cut the chicken in pieces the size that fit well and plastered with a paste made of flour, water, a little baking powder and salt. The consistency should be doughy. Nugets the gilded sides, and reserve on a paper towel to drain excess oil.
In the same pan where we have fried chicken, there we remove excess oil there, add a spoonful of flour, we roasted a bit, add the juice of two lemons and a teaspoon of sugar. We love to stir the sauce (about 2 to 3 minutes). If you have ginger powder, now is the time to put it, if you do not have lumps happens res.Si sauce, just to put it on the plate pass through a sieve. We can finish the tie in a food processor.
We can correct the acid lemon varying the amount of sugar.
The consistency of the sauce can be corrected with longer fire (water evaporates) and adding more lemon or a little water (if it is too thick).
In a bowl put the bits of chicken and rice pudding. We water them with the sauce. We decorate with bits of onion tender.
That's it! Less than half an hour and is a delicious dish that loves children.