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Sciacquare il riso in acqua fredda. Portare a ebollizione l’acqua salata, versare il riso a pioggia e farlo bollire a fuoco vivace per un minuto. Ridurre il calore al minimo, coprire e proseguire la cottura per ca. 15 minuti, senza più rimestare.
Nel frattempo tagliare il petto di pollo a cubetti e metterlo in una ciotola aggiungendo il ketch-up, la salsa di soia e il tabasco. Lasciare marinare. In una padella antiaderente scaldare dell’olio di semi di girasole e poi far rosolare il pollo nella sua marinatura. Quando il pollo è dorato, aggiungere le verdure tagliate a julienne, abbassare il fuoco e aggiungere un cucchiaio di zucchero. Sfumare con dell’aceto bianco. Aggiungere i germogli di soia e un cucchiaio di salsa di soia, saltare il tutto. Poco prima di terminare la cottura aggiungere dei semi di sesamo.
Togliere la padella dal fuoco e sgranare il riso con una forchetta.
Servire il pollo con del riso basmati, e decorate con fiori eduli e una pizzico di Pepe della Vallemaggia.
Dadolata di petto di pollo del piano di Magadino in agrodolce
RSI Le ricette 06.07.2020, 18:10
CHEF:
ALAN ROSA SFIDA: menu dolce
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