Ingredients
360 gr. of chicken
280 gr. of salmon
340 gr. of shamani rice
Olive oil
30 gr. from Pak choy
30 gr. of bean sprouts
30 gr. of acusay (Chinese cabbage)
Soy sauce
Ginger
For the marinade:
Chilis at ease
Olive oil
1 handful of coriander
For the sauce:
1/2 liter of white wine
1/2 kg. of honey
1 liter of soy sauce
70 gr. of corn starch (optional)
preparation:
1- Cut the chicken into strips and marinate in the mixture of chili, olive oil and cilantro.
2- Prepare the sauce by mixing white wine with honey; reduce this volume by half. Then add the soy sauce and reduce again in half. Foam. If you want thicker, add 70 gr. of corn starch and cook stirring until it takes body.
3- Boil the shamani rice. Drain and cool it.
4- Pour a few drops of olive oil into the pre-warmed wok, pour the rice, sauté it and add the clean vegetables. Incorporate soy sauce to taste at the end.
5- Heat another clean wok and cook the marinated chicken strips, making sure they are well sealed and caramelized. Add the cut salmon into cubes, add ginger to taste, the honey sauce, the white wine and the little soybeans; continue cooking until the ingredients are caramelised.
6- To serve, place at the base of a dish the shamani rice with the vegetables and on top the chicken sticks with the salmon.
