Recipe
chicken rice with pineapple
medium
APPROX. 40 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
5311 kJ / 1268 kcal (Per person)
Ingredients
- Carbohydrates164 g
- Sugar94 g
- Fat39 g
- Protein58 g
Allergens
- egg
- soy
Cooking Equipment
Ingredients
- »600 g chicken ragout rinse with cold water and drain well
- »2 tbsp sunflower oil
- »5 shallots peel and chop finely
- »3 garlic cloves peel and cut finely
- »3 cm ginger Fresh peel and grate
- »1 tsp coriander ground
- »1 tsp cumin ground
- »1 tsp cinnamon ground
- »3 pinches cardamom ground
- »1 red chilli peppers halve lengthwise, core and cut into strips
- »5 dl instant chicken stock
- »4 tsp soya sauce
- »300 g basmati rice using a strainer, rinse under cold, running water before cooking
Garnish
- »4 pieces fresh pineapple sliced cut into pieces of 2 cm
- »3 tbsp clarified butter
- »4 eggs
- » Soya sauce
Instructions
1. Heat the sunflower oil on medium heat.
2. Lighlty sweat the shallots and garlic. Then add the spices and sweat further for 1 minute.
3. Add the chicken ragout, mix well and douse with the stock and soya sauce.
4. Add the washed basmati rice and bring to the boil whilst stirring.
5. Place the lid on and heat until a thin plume of steam rises from between the lid and rim of the pan.
6. TReduce the heat and allow to simmer for 3 minutes.
7. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
8. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 15 minutes.
9. Whilst the rice is cooking, fry the pineapple lightly with clarified butter in a coated frying pan and keep warm.
10. Then cook the fried eggs.
Serving
Add half of the pineapple pieces to the rice and mix carefully. Serve the remaining pieces as an accompaniment.
Arrange the rice dish on pre-heated plates and garnish each with a fried egg.
Serve soy sauce separately.
Origin
Kuhn Rikon
medium
APPROX. 40 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
5469 kJ / 1306 kcal (Per person)
Ingredients
- Carbohydrates167 g
- Sugar94 g
- Fat40 g
- Protein62 g
Allergens
- egg
- soy
Cooking Equipment
Ingredients
- »600 g chicken ragout rinse with cold water and drain well
- »2 tbsp sunflower oil
- »5 shallots peel and chop finely
- »3 garlic cloves peel and cut finely
- »3 cm ginger Fresh peel and grate
- »1 tsp coriander ground
- »1 tsp cumin ground
- »1 tsp cinnamon ground
- »3 pinches cardamom ground
- »1 red chilli peppers halve lengthwise, core and cut into strips
- »6 dl instant chicken stock
- »4 tsp soya sauce
- »300 g basmati rice using a strainer, rinse under cold, running water before cooking
Garnish
- »4 pieces fresh pineapple sliced cut into pieces of 2 cm
- »3 tbsp clarified butter
- »4 eggs
- » Soya sauce
Instructions
1. Heat the sunflower oil on medium heat.
2. Lighlty sweat the shallots and garlic. Then add the spices and sweat further for 1 minute.
3. Add the chicken ragout, mix well and douse with the stock and soya sauce.
4. Add the washed basmati rice and bring to the boil whilst stirring.
5. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
6. Whilst the rice is cooking, fry the pineapple lightly with clarified butter in a coated frying pan and keep warm.
7. Then cook the fried eggs.
Serving
Add half of the pineapple pieces to the rice and mix carefully. Serve the remaining pieces as an accompaniment.
Arrange the rice dish on pre-heated plates and garnish each with a fried egg.
Serve soy sauce separately.
Origin
Kuhn Rikon
medium
APPROX. 20 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
5469 kJ / 1306 kcal (Per person)
Ingredients
- Carbohydrates167 g
- Sugar94 g
- Fat40 g
- Protein62 g
Allergens
- egg
- soy
Cooking Equipment
Ingredients
- »600 g chicken ragout rinse with cold water and drain well
- »2 tbsp sunflower oil
- »5 shallots peel and chop finely
- »3 garlic cloves peel and cut finely
- »3 cm ginger Fresh peel and grate
- »1 tsp coriander ground
- »1 tsp cumin ground
- »1 tsp cinnamon ground
- »3 pinches cardamom ground
- »1 red chilli peppers halve lengthwise, core and cut into strips
- »6 dl instant chicken stock
- »4 tsp soya sauce
- »300 g basmati rice using a strainer, rinse under cold, running water before cooking
Garnish
- »4 pieces fresh pineapple sliced cut into pieces of 2 cm
- »3 tbsp clarified butter
- »4 eggs
- » Soya sauce
Instructions
1. Heat the sunflower oil on medium heat.
2. Lighlty sweat the shallots and garlic. Then add the spices and sweat further for 1 minute.
3. Add the chicken ragout, mix well and douse with the stock and soya sauce.
4. Add the washed basmati rice and bring to the boil whilst stirring.
5. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
6. Whilst the rice is cooking, fry the pineapple lightly with clarified butter in a coated frying pan and keep warm.
7. Then cook the fried eggs.
Serving
Add half of the pineapple pieces to the rice and mix carefully. Serve the remaining pieces as an accompaniment.
Arrange the rice dish on pre-heated plates and garnish each with a fried egg.
Serve soy sauce separately.
Origin
Kuhn Rikon
medium
APPROX. 20 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
4402 kJ / 1051 kcal (Per person)
Ingredients
- Carbohydrates111 g
- Sugar94 g
- Fat39 g
- Protein57 g
Allergens
- egg
- soy
Cooking Equipment
Ingredients
- »600 g chicken ragout rinse with cold water and drain well
- »2 tbsp sunflower oil
- »5 shallots peel and chop finely
- »3 garlic cloves peel and cut finely
- »3 cm ginger Fresh peel and grate
- »1 tsp coriander ground
- »1 tsp cumin ground
- »1 tsp cinnamon ground
- »3 pinches cardamom ground
- »1 red chilli peppers halve lengthwise, core and cut into strips
- »6 dl instant chicken stock
- »1/2 dl soya sauce
Garnish
- »4 pieces fresh pineapple sliced cut into pieces of 2 cm
- »3 tbsp clarified butter
- »4 eggs
- » Soya sauce
Instructions
1. Heat the sunflower oil on medium heat.
2. Lighlty sweat the shallots and garlic. Then add the spices and sweat further for 1 minute.
3. Add the chicken ragout, mix well and douse with the stock and soya sauce.
4. Add the washed basmati rice and bring to the boil whilst stirring.
5. Close the lid and cook under pressure on setting 1 for 7 minutes.
6. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
7. At the end of the cooking time cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position.
8. Whilst the rice is cooking, fry the pineapple lightly with clarified butter in a coated frying pan and keep warm.
9. Then cook the fried eggs.
Serving
Add half of the pineapple pieces to the rice and mix carefully. Serve the remaining pieces as an accompaniment.
Arrange the rice dish on pre-heated plates and garnish each with a fried egg.
Serve soy sauce separately.
Origin
Kuhn Rikon
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