Ingredients
-
1 1/2
-
2
-
1
-
2
-
1
-
1
-
10
-
2
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Put the Rice and Double the Quantity of Water in a Heavy Saucepan. Bring to a Boil. Reduce the Heat and Simmer Partially Covered Until Done. Run a Fork Through to Loosen the Grains, Cover the Pan With a Lid and Reserve. |
|
2
Done
|
Meanwhile, Heat the Oil in a Wok. Fry the Onion. When Translucent, Remove Half of the Slices and Reserve. Continue to Fry the Remaining Onion Until Dark Golden in Color. Drain and Reserve Separately. |
|
3
Done
|
Put the Translucent Onion Back Into the Wok and Add the Ginger-Garlic Paste. Fry For a Few Seconds. |
|
4
Done
|
Sprinkle in the Spice Powders and Add the Chicken. Stir to Seal, Until the Chicken Looks White Instead of Pink. |
|
5
Done
|
Add About 4 Tablespoons Hot Water, Cover the Wok and Cook Until the Chicken Is Tender and Cooked Through. |
|
6
Done
|
Remove from the Heat, Add the Lemon Juice and Season With Salt. |
|
7
Done
|
Gently Stir in the Cooked Rice. |
|
8
Done
|
Sprinkle the Golden Fried Onions on Top and Serve Hot. |
