Chicken Schnitzel over Garlic-Ginger Rice
with East Asian-style sauce, scallions & crunchy slaw
Ginger is a root. So if you put it in some soil, it will grow just like a potato.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Jasmine rice
1 piece
Garlic
100 g
Chopped sweetheart cabbage
½ piece
Carrot
½ sachet(s)
East Asian-style sauce
(Contains: Soja, Tarwe)
½ bunch
Scallions
1 teaspoon
Fresh ginger
1 piece
Oranjehoen crispy chicken schnitzel
(Contains: Tarwe, Gerst)
Not included in your delivery
180 milliliters
Low sodium vegetable stock
½ tablespoon
Sugar
1 tablespoon
White wine vinegar
1.5 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Finely grate the ginger and crush or mince the garlic.
- Chop the scallions into thin rings, keeping the white part separate from the greens. Grate the carrot.
- In a bowl, combine the sugar with the white wine vinegar and season with salt and pepper. Add the carrot and cabbage, then toss well to combine (see Tip). Set aside in the fridge until serving.
Tip: you can chop the cabbage more finely if preferred.
- Heat half of the sunflower oil in a pot or saucepan over medium-high heat.
- Fry the garlic with the ginger and the white part of the scallion for 1 - 2 minutes.
- Add the rice and the stock. Bring to a boil, then lower the heat and cook for 10 - 12 minutes, adding more water if necessary.
- Remove from the heat and allow to rest until serving, covered (see Tip).
Health tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the rice but then just serve two thirds. You can keep the rest of it in the fridge to use the next day.
- Heat the rest of the sunflower oil in a frying pan over medium-high heat.
- When the pan is nice and hot, fry the schnitzel for 6 minutes until golden-brown, turning regularly.
- Take the schnitzel out of the pan and slice into thin strips.
- Meanwhile, in a small bowl combine the mayonnaise with the East Asian-style sauce and 1 tsp water per person.
- Serve the garlic-ginger rice on deep plates with the slaw alongside.
- Top with the schnitzel strips.
- Garnish with the scallion greens and drizzle with the sauce.
