Ingefærkylling i fad med wok-grøntsager
- -- kylling --
- 500.0 g kyllingebrystfiletter
- 1.5 spsk olie
- 3.0 spsk soja
- 3.0 spsk s�d chilisauce
- 3.0 spsk ingef�r reven, frisk
- -- wok-gr�ntsager --
- 3.0 persiller�dder alt. rodselleri. sk�res i tynde st�nger
- 5.0 guler�dder sk�res i tynde st�nger
- 1.0 porre snittes i strimler
- 1.0 spsk olie
- 2.0 spsk soja
- 2.0 tsk sesamfr�
- -- pynt --
- 1.0 lime
- 1.0 bundt koriander, frisk
- -- ris --
- 300.0 g brune ris
- Carbohydrate 1.76545 g
- Cholesterol 0 mg
- Fat 0.0335 g
- Fiber 0.468999992012978 g
- Protein 0.11725 g
- Saturated Fat 0.003685 g
- Serving Size 1 1 Serving (217g)
- Sodium 0.335 mg
- Sugar 1.29645000798702 g
- Trans Fat 0.01742 g
- Calories 5 calories
Step-by-step
- Kog risene efter anvisningen på emballagen. Koges uden salt, da resten af retten giver smagen.
- Læg kyllingebrystfileter i et ovnfast fad smurt med 1 spsk af olien. Hæld sojasovs pisket med 1 spsk olie, sød chilisovs og ingefær over. Stil fadet i en forvarmet ovn ved 200 grader på midterste ovnribbe i ca. 25-30 min. til kødet er gennemstegt. Vend gerne kødet en gang under stegningen.
- Skær selleri og gulerødder i tynde stave. Rens porren grundigt og skær den i tynde strimler.
- Varm 1 spsk olie op i en wok eller på en dyb stegepande. Kom grøntsagerne i wokken. Steg grøntsagerne, mens der vendes rundt i dem hele tiden, ca. 3-4 min. Kom sojasovsen ved og steg yderligere 1-2 min. Vend sesamfrøene i. Server grøntsagerne til kyllingekødet sammen med risene. Pynt retten med limebåde og friske korianderblade.
- Tip: Vil du gerne have lidt mere saltsmag, kan du tilsætte 1 tsk groft salt til risens kogevand.
Pulling chicken breast out of the oven only to find it dry requires managing the 25 to 30 minute roast window very closely. Scaling this dish demands attention because doubling the poultry volume in a single baking dish causes crowding, which releases excess moisture and turns roasting into steaming. Use two separate dishes if exceeding 500 grams of meat to maintain proper heat circulation at 200 degrees Celsius. High-heat wok cooking for the vegetables takes merely 3 to 4 minutes before adding soy sauce, so keep ingredients prepped and near the burner. Rice boils separately without salt since the soy sauce provides sufficient sodium.
- Bake chicken at 200 degrees Celsius on the middle oven rack.
- Turn the meat once halfway through the 25 to 30 minute cooking time.
- Slice root vegetables into uniform thin batons so they cook evenly in 3 to 4 minutes.
- Double the baking dishes rather than crowding them when multiplying portions.
- Toast sesame seeds briefly in the wok during the final 1 to 2 minutes.
Fresh cilantro and lime wedges applied at the table cut through the concentrated soy and ginger marinade. Proper heat management prevents tough protein fibers.
