An easy recipe to make restaurant-quality chicken rice at home. From preparing the onions, bell peppers, and chicken, to the order of stir-frying the seasonings and mixing in the rice, a professional will meticulously explain the secrets to deliciousness. Try this dish to brighten up your table!
Ingredients
Main Ingredients (2 servings)
- 1/2 Onion
- 2-3 Bell Peppers
- 1 Chicken Thigh
- 100g Canned Corn
- 300g Warm Cooked Rice
Seasonings
- 5 tbsp Ketchup
- 1 tbsp Worcestershire Sauce
- 1/2 tsp Consommé
- 15g Butter
- Salt (to taste)
Steps
- Finely chop the onion.
- Remove the stems from the bell peppers, cut them in half lengthwise, and remove the seeds and membranes.
- Lightly crush the deseeded bell peppers.
- Cut the crushed bell peppers into quarters lengthwise, then cut them into small cubes.
- Trim excess fat (yellow parts) from the chicken thigh. This is a key step! Removing excess fat reduces unpleasant odors and excess calories, making the chicken much more delicious.
- Cut the trimmed chicken thigh into bite-sized pieces. Cut them slightly larger than you want the final pieces to be, as they will shrink when cooked.
- Prepare the seasonings. Measure out 5 tbsp ketchup, 1 tbsp Worcestershire sauce, 100g canned corn, 1/2 tsp consommé, and 15g butter.
- Place the chicken thigh, skin-side down, in a cold frying pan and cook until the skin is crispy.
- Flip the chicken and cook until done. Sprinkle with salt periodically while cooking and ensure it's evenly distributed.
- Remove the cooked chicken from the pan.
- Add the onion to the same frying pan and stir-fry until softened, incorporating the chicken's flavor.
- Once the onions are softened, add the 100g canned corn with its liquid and cook until most of the moisture has evaporated.
- When the moisture starts to reduce, add the 5 tbsp ketchup and stir-fry, allowing the ketchup's moisture to evaporate. This is a key step! Stir-frying ketchup mellows its acidity and concentrates its flavor.
- Once the ketchup moisture has reduced, add 1 tbsp Worcestershire sauce and continue to cook until the moisture evaporates. Cook over medium-low heat to prevent scorching.
- When the moisture has evaporated, add the cooked chicken, 300g warm cooked rice, and 1/2 tsp consommé. Mix by pressing down with a spatula. This is a key step! Using warm rice and mixing by pressing with a spatula helps to break up the rice grains easily.
- When about half is mixed, add the 15g butter and mix thoroughly until it melts and is incorporated. This is a key step! Adding the butter at the end preserves its aroma and flavor.
- Once the butter is melted, it's ready to serve. Plate and enjoy!
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