Fried broccoli florets and chicken nuggets with yoghurt dip and basmati rice

Name: Fried broccoli florets and chicken nuggets with yoghurt dip and basmati rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Cornstarch; 200 g Flour; 7-10 Tbsp Salt; 1/2 TEASPOON Baking Powder; 1 TABLESPOON Wine vinegar; 800 g Broccoli; 400 g Chicken filet; 7-10 Tbsp Pepper; 200 g Long grain rice; 1 l Sunflower oil; 200 g Whole milk yoghurt; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Coriander

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Cornstarch
200 g Flour
7-10 Tbsp Salt
1/2 TEASPOON Baking Powder
1 TABLESPOON Wine vinegar
800 g Broccoli
400 g Chicken filet
7-10 Tbsp Pepper
200 g Long grain rice
1 l Sunflower oil
200 g Whole milk yoghurt
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Coriander

Directions

1
For the baking dough mix starch, flour, 1 teaspoon salt, baking powder, vinegar and 300 ml water to a smooth dough. Clean the broccoli, cut into florets from the stalk, wash and dry well.
2
Wash the meat, pat dry, dice coarsely and season with salt and pepper. Prepare rice in boiling salted water according to package instructions. Heat oil to approx. 180 °C. Pull broccoli in portions through the baking dough and deep-fry for about 4 minutes each time.
3
Drain the finished broccoli florets on kitchen paper and keep warm. Repeat the process with meat cubes. Season yoghurt with salt, pepper, paprika and lemon juice. Arrange rice, broccoli florets, chicken nuggets and dip.
4
Garnish with coriander.