Fine poultry ragout with ginger-rice

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel the carrots, leave a little green and wash them. Peel onion and ginger and dice them finely. Wash and drain the rice. Heat the fat in a saucepan. Fry ginger and half of the onions in it. Add rice, steam briefly and deglaze with 500 ml water.

2. 2

   Add approx. 1 teaspoon of salt, bring to the boil, cover and allow to swell over a low heat for approx. 15 minutes. Put carrots in boiling salted water and cook for 5-6 minutes. In the meantime wash chicken filet, dab dry and cut into cubes. Heat the oil in a large pan and fry the chicken well while turning. Finally add the remaining onion cubes, fry briefly and season with salt and pepper. Dust with flour, add chicken stock and cream and bring to the boil. Cover and simmer for 4-5 minutes. Put the carrots on a sieve and let them drain. Clean, wash and pat dry the watercress. Cut leaves into fine strips, except for a few stems for garnishing. Put the watercress and carrots into the hot ragout, bring to the boil again and season with salt and pepper.

3. 3

   Dust with flour, add chicken stock and cream and bring to the boil. Cover and simmer for 4-5 minutes. Put the carrots on a sieve and let them drain. Clean, wash and pat dry the watercress. Cut leaves into fine strips, except for a few stems for garnishing. Put the watercress and carrots into the hot ragout, bring to the boil again and season with salt and pepper. Place the ginger rice in greased ramekins or cups and turn out onto plates. Arrange the ragout around it and serve garnished with watercress and cress blossoms

Nutrition Facts

KCAL
580 kcal

CARBS
59 g

FATS
20 g

PROTEINS
43 g