Chicken and rice

Ingredients

• 1 cup of basmati rice
• One piece of chicken
• 150 g of Brassica oleracea var. viridis
• 1 small carrot
• 1 tablespoon of grated ginger, garlic, and chili pepper
• 1 tablespoon of sea salt
• 1 tablespoon of vinegar
• 1 tablespoon of sugar

The rice is cooked in chicken broth.

The chicken is washed, cut in half lengthwise, placed in a dish, and cooked in a steamer for 30 minutes. The carrots are peeled, washed, cut into flower shapes, and sliced thinly. The Brassica oleracea var. viridis (also known as kale) is cut into small pieces, seasoned with sea salt, and left to sit for 30 minutes (stirring every 10 minutes), rinsed several times with cold water, drained, and separated into individual leaves.

The Brassica oleracea var. viridis (also known as kale) and carrots are mixed with chicken, ginger, garlic, chopped chili peppers, vinegar, and sugar. The mixture is then refrigerated for 2 hours before serving.

The rice is served in a bowl, with the chicken and vegetables arranged in one corner of the bowl, and the dish is accompanied by soy sauce.