Rice With Chicken, Cucumber, And Boiled Egg Recipe

Cooking the Rice

1. Rinse 150-200 grams of white rice until the water runs clear to remove excess starch. 2. In a pot, bring water to a boil and add the rinsed rice. 3. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed. 4. Fluff the cooked rice with a fork and set aside to cool slightly.

Preparing the Chicken

1. Dice 100-150 grams of chicken breast into bite-sized pieces. 2. Season the chicken pieces with a pinch of salt and pepper. 3. In a skillet over medium heat, cook the chicken pieces until cooked through and golden brown, about 5-7 minutes, stirring occasionally. 4. Remove from heat and let cool.

Boiling the Egg

1. Place a large egg in a pot and cover with cold water by an inch. 2. Bring the water to a boil, then reduce heat to low and simmer for 9-12 minutes for a hard-boiled egg. 3. Transfer the egg to a bowl of ice water to stop the cooking process and cool down. 4.Once cooled, peel the egg and set aside.

Assembling the Dish

1. On a serving plate, lay a foundation of the cooked white rice. 2. Arrange the cooked chicken pieces on top of the rice. 3. Slice 50 grams of cucumber thinly and place them around the chicken. 4. Cut the boiled egg into quarters and position them on the plate as a garnish. 5. Season the dish lightly with salt and pepper, to taste. 6. Serve immediately, or keep refrigerated until ready to serve.