Chicken fillet in soy sauce, in an omelette with rice and asparagus
4 servings
35 minutes
This recipe is a true symphony of flavors from Chinese cuisine, combining tender chicken fillet, rich soy sauce, and aromatic ginger. The light acidity of lemon juice highlights the natural taste of the meat, while carrots and onions add a sweet note. The omelet enveloping the chicken gives the dish a delicate texture, and rice serves as a soft backdrop for the rich aroma. Asparagus adds freshness and a slight crunch, creating a wonderful balance. This dish is an ideal option for those who want to enjoy the exoticism of the East at home, impressing guests with its rich flavor nuances and exquisite presentation.
1
Cut the chicken fillet into small pieces, drizzle with lemon juice, and let it marinate for about 30 minutes.
- Chicken breast fillet: 300 g
- Lemon juice: 3 tablespoons
2
Pour soy sauce into a heated pan. When the sauce boils, add sliced onions and grated carrots. Add olive oil.
- Soy sauce: 6 tablespoons
- Onion: 1 head
- Carrot: 1 piece
- Olive oil: 6 tablespoons
3
When the vegetables become soft, add the chicken and grated ginger. After about 10 minutes, flip the pieces.
- Chicken breast fillet: 300 g
- Ginger root: 1 teaspoon
4
At this time, beat the eggs like for an omelet, add salt, and pour them over the chicken. Cover with a lid and cook for literally 1-2 minutes.
- Chicken egg: 3 pieces
- Salt: 1 g
5
Serve chicken with rice. For this, boil the rice until almost done. Rinse under cold water.
- Ground black pepper: 1 g
6
Pour a couple of tablespoons of olive (or regular refined vegetable) oil into a heated saucepan. When the oil is hot, add the asparagus. Sauté for about 10 minutes. Add 100-150 grams of water.
- Olive oil: 6 tablespoons
- Green asparagus: 100 g
- Green asparagus: 100 g
7
Pour in the semi-cooked rice and boil until fully cooked. Add salt to taste.
- Ground black pepper: 1 g
