Chicken with sweet rice and spinach
6 servings
25 minutes
Chicken with sweet rice and spinach is an exquisite dish that combines tender chicken fillet, aromatic herbs, and sweet rice. The recipe is inspired by Eastern culinary traditions where flavor balance is key. The light sweetness of the rice, created with vinegar, sugar, and sesame oil, contrasts beautifully with the spicy aroma of oyster and soy sauce. The sautéed pieces of chicken develop a delicious caramelized crust while the spinach adds freshness and brightness to the dish. Egg noodles and cilantro add textural complexity and subtle aromatic notes. This dish is perfect for a cozy family dinner or stylish restaurant presentation.
1
Boil the rice in fresh water until cooked. Heat the dark vinegar and dissolve the sugar in it, add sesame oil and mix. Combine the rice with the vinegar, oil, and sugar.
- Round rice: 300 g
- Black rice vinegar: 2 tablespoons
- Sugar: 1 tablespoon
- Dark sesame oil: 1 tablespoon
2
Beat the eggs with two tablespoons of water and fry thin egg pancakes in vegetable oil. Cut the finished pancakes into noodles.
- Chicken egg: 2 pieces
3
Cut the chicken fillet into small pieces and the onion into half rings. Wash the spinach and keep only the leaves, discarding the stems.
- Chicken fillet: 1 kg
- Onion: 30 g
- Spinach: 500 g
4
Heat peanut oil in a wok and fry pieces of chicken fillet until caramelized. Add onion and fry with the chicken until the onion softens but retains some freshness, about one to one and a half minutes. Then pour in soy sauce, add oyster sauce, season with salt and pepper, and fry for another two minutes.
- Chicken fillet: 1 kg
- Onion: 30 g
- Soy sauce: 2 tablespoons
- Oyster sauce: 2 tablespoons
- Salt: to taste
- Cayenne pepper: to taste
5
Next, add spinach leaves, chopped green onions, egg noodle strips, cilantro, and rice to the pan, mix, remove from heat, let sit for two minutes, and serve.
- Spinach: 500 g
- Coriander: 30 g
- Round rice: 300 g