Put the basmati rice, water, and the stock cube in a saucepan.
Cook over very low heat, uncovered and without stirring, for about 30 min, until fully absorbed, then cover off the heat to keep warm.
30 minBeat the egg with a pinch of salt and pepper.
Set up three bowls: flour, beaten egg, and corn flakes lightly crushed.
Bread the chicken breast: coat in flour, dip in the beaten egg, then coat with corn flakes.
Cook the breaded chicken until golden and cooked through.
822 kcal
32 g
155 g
8.3 g
65% RI
60% RI
0% RI
12% RI
8% RI
39% RI
84% RI
37% RI
12% RI
31% RI
63% RI
124% RI
0% RI
20% RI
10% RI
64% RI
16% RI
5/5 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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Make the zesty white sauce (see sub-recipe).
Plate: hot rice, crispy chicken, spoon over white sauce and a drizzle of sweet-and-sour sauce.
Fouetter la crème fraîche épaisse avec la mayonnaise jusqu’à consistance lisse.
Ajouter la sauce soja, la sauce aigre-douce et la sriracha, puis mélanger.
Assaisonner avec le sel, le poivre, le paprika, l’arôme du Sud et quelques gouttes d’arôme Maggi. Goûter et ajuster.