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Indonesian rice salad
4 servings
Salt the fillet, pepper and fry in vegetable oil (2 tbsp), cool and cut into small slices. Boil and cool the rice. Peel the sweet pepper, cut into straws and simmer in vegetable oil (1 tbsp). Express the oil and cool the peppers. For the sauce, mix mayonnaise, yogurt, ketchup, salt, pepper and ginger. Stir the fillet pieces, stewed pepper and rice, season with sauce, decorate the salad with parsley greens. Chicken fillet can be replaced with shrimp.
Salt the fillet, pepper and fry in vegetable oil (2 tbsp), cool and cut into small slices. Boil and cool the rice. Peel the sweet pepper, cut into straws and simmer in vegetable oil (1 tbsp). Express the oil and cool the peppers. For the sauce, mix mayonnaise, yogurt, ketchup, salt, pepper and ginger. Stir the fillet pieces, stewed pepper and rice, season with sauce, decorate the salad with parsley greens. Chicken fillet can be replaced with shrimp.
chicken fillet - 600 g, salt to taste, pepper to taste, vegetable oil - 3 tbsp. spoons, rice - 300 g, bell red pepper - 1 pc., mayonnaise - 100 g, yogurt - 150 g, ketchup - 2 tbsp. spoons, ground ginger - 1 teaspoon, parsley greens to taste
