Equipment
Ingredients
Main
- 100 g basmati rice
- 15 ml vegetable oil
- 150 g chicken breast, sliced into strips
- 1 garlic, crushed
- 100 g raisins
- 1 beefsteak tomatoes, chopped
- 1 g salt
- 1 g black pepper
- 30 g cilantro, leaves only
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1106 kcal
- Protein
- 44 g
- Carbohydrates
- 170 g
- Fat
- 31 g
- Fiber
- 12 g
- Sugar
- 6 g
- Sodium
- 541 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 96 mg
- Potassium
- 1938 mg
- Calcium
- 108 mg
- Iron
- 5.2 mg
- Magnesium
- 118 mg
- Phosphorus
- 510 mg
- Zinc
- 2.9 mg
- Vitamin A
- 727 mcg
- Vitamin C
- 35 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 4.9 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.42 mg
- Niacin
- 18.8 mg
- Folate
- 47 mcg
- Water
- 325 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear.
Place rice in a saucepan and add cold water until it sits 2.5 cm (1 inch) above the rice line.
Bring the water to a boil at 100°C (212°F) over moderate heat.
Stir once, cover with a lid, and simmer on the lowest heat setting for 10 minutes until tender.
Heat the vegetable oil in a wok or frying pan over medium-high heat.
Add the sliced chicken and crushed garlic to the wok and fry for 4 minutes.
Add the raisins and chopped tomatoes, then fry for 3 minutes until chicken reaches 74°C (165°F).
Season the mixture with salt and freshly ground black pepper to taste.
Spread the cooked rice on a plate, top with the chicken stir-fry, and garnish with cilantro leaves.
Chef's Notes
- For a deeper flavor, marinate the chicken strips in a little soy sauce and a pinch of cornstarch for 15-20 minutes before stir-frying.
- Don't overcrowd the wok when cooking the chicken. Cook in batches if necessary to ensure even browning and prevent steaming.
- To achieve perfectly fluffy basmati rice, ensure the lid is tightly sealed during simmering and avoid lifting it. The steam is crucial for even cooking.
- Taste and adjust seasoning at the end. The sweetness of the raisins and the acidity of the tomatoes will influence the need for salt and pepper.
- For a touch of heat, add a pinch of red pepper flakes along with the garlic in step 6.
Storage
Refrigerator: 48 hours — Store rice and chicken in separate airtight containers.
Reheating: Microwave on high until chicken reaches 74°C (165°F).
Troubleshooting
Rice is gummy or sticky
Cause: Rice was not rinsed sufficiently to remove excess starch
Fix: Cannot be fixed
Prevention: Rinse rice until the water is completely clear before cooking
Chicken is dry and tough
Cause: Chicken was overcooked during the stir-fry phase
Fix: Add a splash of water or chicken stock to create a light pan sauce
Prevention: Use a meat thermometer to pull chicken exactly at 74°C (165°F)
Cultural Context
This dish is a modern fusion creation, drawing inspiration from various Asian stir-fry techniques and incorporating ingredients that offer a sweet and savory profile. While not tied to a specific traditional cuisine, it reflects a globalized approach to cooking, where familiar elements like chicken and rice are combined with unexpected flavors like raisins for a unique taste experience.
