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Crisp rice chicken with vegetables and skewered prawns

ingredients

servings

3

Vegetable broth

to taste

Soy sauce

4 spoons

Sunflower oil

to taste

Cornflour

1 spoon

Ground ginger

1 spoon

Bamboo

150 oz

Carrots

150 oz

Soya beans sprouts

150 oz

Broccoli

150 oz

Prawns

400 oz

Rice

250 oz

first courses from Italy

Crisp rice chicken with vegetables and skewered prawns

Crisp rice chicken with vegetables and skewered prawns

with shellfish source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crisp rice chicken with vegetables and skewered prawns

A full, simple and delicious dish

Crisp rice chicken with vegetables and skewered prawns step 1

step 1

Boil the rice, drain it and then lay it on a baking tray that you have covered with oven paper and bake at 150 ° for about 30 minutes until it becomes crispy.

Crisp rice chicken with vegetables and skewered prawns step 2

step 2

In the meantime, clean the vegetables, cut the carrots into julienne, while for the broccoli you will need to pick up the cuttings.

Crisp rice chicken with vegetables and skewered prawns step 3

step 3

In an oiled frying pan, add carrots and broccoli first, cook for one minute, then combine the sauce and soy sprouts, bamboo always cut into strips, fresh ginger, shrimp

Crisp rice chicken with vegetables and skewered prawns step 4

step 4

Jump over for another minute.

Crisp rice chicken with vegetables and skewered prawns step 5

step 5

Then pour the maize, 2 tablespoons of vegetable broth, lower the fire, cover and cook for about 2 minutes. You will get a creamy condiment.

Crisp rice chicken with vegetables and skewered prawns step 6

step 6

Pull the rice pods out of the oven, place them on a plate and season with the vegetable and shrimp seasoning. Taste hot.

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