Eastern-style chicken served with moti rice

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Components

• 2 cups of moti rice (tea measure)
• 3 cups of hot water
• Toasted white and black sesame seeds to your preference

Setup mode

1. Put the rice in a sieve and rinse it under running water until the water runs clear. Then, transfer it to a medium-sized pot and cover with water.

1. Place it over medium heat and cook for approximately 10 minutes until it begins to boil. Lower the heat and continue cooking for an additional 15 minutes with the lid partially open, until the rice has absorbed all the water and becomes slightly moist and sticky.
2. Switch off the heat, cover the pot, and allow the rice to cook in its own steam for 5 minutes. When ready to serve, sprinkle with toasted sesame seeds.

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Components

• Two counterfillet steaks weighing approximately 300 grams
• 150 grams of pea cake
• 1 red bell pepper
• 250 grams of mushrooms
• One onion cut into medium-sized cubes
• 2 garlic cloves among the weeds
• One thinly sliced sweet pepper, seeds removed
• One piece of ginger, approximately 2 cm, grated
• Half a tea cup of soy sauce (shoyu)
• 1/2 cup of hot water
• 1 tablespoon of rice vinegar
• 2 tablespoons of cornstarch
• 2 tablespoons of oil
• 1 tablespoon of roasted sesame oil (optional)
• dry-roasted peanut, skin removed

Setup phase

1. Slice the steaks into thin strips and place them in a bowl, discarding any large pieces of fat. Avoid putting the meat back in the refrigerator, as it should be at room temperature to prevent cooling the pan during cooking.

1. Prepare in advance: wash and dry the peas-tort and pepper; using a small knife, remove and discard the peas-tort fibers, stack them, and slice diagonally into three pieces; remove the seeds and cut the pepper into medium-sized squares; quarter each mushroom.
2. Place a wok pan (or a large skillet) over medium heat to warm. In the meantime, combine water, shoyu, rice vinegar, and cornstarch in a measuring jar (or bowl). Mix thoroughly with a spoon until dissolved.
3. Once the frying pan is heated, add water with one tablespoon of oil and the meat crutches. Cook for about 2 minutes, stirring only when the meat lifts from the pan.
4. Push the meat pans to the edges of the pan and drizzle the remaining oil in the center. Add onion, pepper, and pea-tort. Sauté for 2 minutes without stirring the meat.
5. Incorporate garlic, pepper, and ginger, stirring thoroughly to combine with the meat, then sauté for an additional minute. Lastly, add the mushrooms, stir, and cook for just 2 minutes to ensure they stay firm.
6. Combine the water, shoyu, vinegar, and starch. Stir for approximately 2 minutes until a thick sauce develops. Remove from heat, add roasted sesame oil, and stir well.
7. Serve the sprinkled crucible with peanuts and pair it with moti rice topped with sesame seeds.