Pumpkin Chicken Brown Rice

pumpkin chic brown rice

The Ingredients:

  • 4 dried scallops, rinsed, soaked to soften and patted dry with paper towels
  • 30 g yellow onions, cut in wedges
  • 25 g shallots
  • 15 g ZENXIN Organic Garlic cloves
  • 20 g Simply Natural Organic Extra Virgin Olive Oil
  • 400 g water
  • 200 g Simply Natural Brown Rice, rinsed and soaked for 1 hour, drained
  • 200 g chicken fillets, cut in pieces (3 cm)
  • 100 g ZENXIN Organic Japanese Pumpkin, cut in cubes (1.5 cm x 1.5 cm)
  • 30 g Simply Natural Premium Grade Organic Soy Sauce
  • 10 g dark Simply Natural Cold Pressed Sesame Oil
  • 1 pinch Simply Natural White Pepper Powder
  • ½ tsp Simply Natural French Sea Salt
  • 50 g dried shrimp, toasted, to garnish (optional)
  • 1 tsp fried garlic, to garnish (optional)
  • 1 sprig ZENXIN Organic Spring Onion, chopped, to garnish (optional)

Methods

  1. Place scallops in mixing bowl, shred 20 sec/speed 4. Transfer to a bowl and set aside.
  2. Place yellow onions, shallots and garlic cloves in mixing bowl, chop 7 sec/speed 6. Scrape down sides of mixing bowl with spatula.
  3. Add reserved shredded scallops and cooking oil, sauté without measuring cup 4 min/120°C//speed “Stirring”.
  4. Add water, cook 5 min/100°C/speed 1.
  5. Add brown rice, chicken fillets, pumpkin, reserved scallops, light soy sauce, sesame oil, white pepper powder and salt, start Rice Cooker. Transfer to a serving bowl, gently stir with spoon. Let stand for 10 minutes. Garnish with toasted dried shrimp, crispy fried garlic and chopped spring onions. Serve warm.
  1. Shred dried scallops and transfer to a bowl. Set aside. 
  2. Chop yellow onion, shallots and garlic cloves
  3. In a frying pan, add reserved shredded scallops and cooking oil and sauté for 4 minutes. 
  4. Add water and cook for 5 minutes. 
  5. In a rice cooker, add brown rice, chicken fillets, pumpkin, reserved scallops, light soy sauce, sesame oil, white pepper powder and salt. Cook for 25 minutes. 
  6. Garnish with  toasted dried shrimp, crispy fried garlic and chopped spring onions. Serve warm. 

THE INGREDIENTS

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