Rice salad with chicken filet and sweet-sour asian sauce

Name: Rice salad with chicken filet and sweet-sour asian sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 fresh corn cobs (approx. 280 g each); 7-10 Tbsp Salt; 250 g Long grain rice; 1/2 (approx. 600 g) Pineapple; 500 g Chicken filet; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 ml Vegetable broth; 50 g Frisée salad; 6-8 Stem(s) Coriander; 6 TABLESPOONS sweet-hot chili sauce; 7-10 Tbsp pink pepper berries

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 fresh corn cobs (approx. 280 g each)
7-10 Tbsp Salt
250 g Long grain rice
1/2 (approx. 600 g) Pineapple
500 g Chicken filet
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 ml Vegetable broth
50 g Frisée salad
6-8 Stem(s) Coriander
6 TABLESPOONS sweet-hot chili sauce
7-10 Tbsp pink pepper berries

Directions

1
Remove leaves from the corn. Wash the corn and cut into slices of about 1 cm thickness. Halve slices and cook in boiling salted water for about 20 minutes. Prepare rice in boiling salted water according to package instructions
2
In the meantime, peel the pineapple, quarter it and cut out the stalk. Cut the flesh into pieces. Wash the flesh, dab dry and cut into strips. Season with salt and pepper. Heat oil in a pan. Fry the meat for 3-5 minutes while turning it. Remove from the pan. Fry the pineapple in the frying pan for about 2 minutes. Deglaze with broth. Remove from the pan
3
Clean the salad, wash and spin dry. Wash coriander, shake dry and chop finely, except for a few leaves for garnishing. Drain rice. Mix with meat, pineapple, chopped coriander and chili sauce. Season to taste with salt and pepper. Drain the corn, drain and fold in with the salad. Arrange on plates. Sprinkle with coriander leaves and pepper berries