S A T U R D A Y , F E B R U A R Y 16
A forever-ago-promised recipe is finally here! A recipe of my favorite lunch - rice and chicken. I wanted to share this for so long as I was enjoying this meal for way too long. And I still am. So delicious!
So when I was about to go to the kitchen today, to make myself lunch, I brought a camera just as well. It was kind of weird and challenging at times to take pictures and try to cook at the same time. Is there such thing as a blogger assistant? No? Let's say I just invented the job and am waiting for your CVs. In all seriousness now, I'm here to share a step by step recipe!
I N G R E D I E N T S :
Rice (I use about half of the bowl. Put as much as you want, as much as you're planning to eat)
Peas (again, as much as you want. I usually pour about half the teacup of them)
1 egg
Peas (again, as much as you want. I usually pour about half the teacup of them)
1 egg
S T E P 1
Beat an egg into the preheated and greased pan. You do not need it stiff! Make it into little bits using a spatula until it looks like in my photo.
S T E P 2
Add your rice and let it cook for several minutes. Then pour the peas, stirring the whole thing, let it cook for several minutes again. Don't forget to add a pinch (or several, depends on how you like it) of salt. And you're done here, time for chicken!
S T E P 3: c h i c k e n
What you're going to need is a chicken breast (I slice it like that), a lemon and sugar.
Put the slices of chicken on a preheated and greased pan, while cooking squeeze some lemon on them. Each of those has to get some juice.
S T E P 4
Sprinkle sugar on each slice. Not too much. I use less than a teaspoon for all the slices. Let it cook for a minute.
Flip over the slices and do the same, squeeze some lemon, sprinkle sugar, again, less than a teaspoon. So approximately you need 2 teaspoons of sugar for a whole meal.
(if you didn't get it, you need lemon juice so that sugar would stick to the chicken)
Done with chicken!
Voilà!
The credits of cooking rice like that, goes to my aunt, she taught me this two years ago and I still eat it and love it. And credits for this sweetened chicken breast goes to me! I came up with it not very long time ago and I'm quite genius I dare to say, I love how it turns out.
I hope someone will try this and fingers crossed that person will like it!
Bon Appétit!
Julia
