buttermilk diced chicken rice
decided to create the greatest sin by mixing several dairy products together to channel this ultimate dish
Ingredients
1) 600g chicken breast
2) 1/4 stick of butter
3) a can of evaporated milk
4) 2 slices of cheese
5) 6 cloves of garlic
7) corn flour and an egg
Steps
1) Dice the chicken into cubes and coat them in an egg mixture
2) Coat with corn flour and fry
3) Melt the butter and stir in the garlic on low heat
4) Pour in the evaporated milk and stir in the cheese
5) Once the cheese has melted, add in the chicken and go onto medium heat until your sauce boils
6) Optional: could add starch water to thicken the sauce to your preference
7) Optional: chilli flakes! (or chilli padi at step 3)
If you want to enhance your buttermilk chicken rice experience, experimenting with the thickness of the sauce can really elevate the dish. I found that adding a little starch water helped me achieve the perfect creamy texture without it being too runny or heavy. Also, using fresh garlic for the butter infusion gives a rich aroma that fills your kitchen while cooking. For those concerned about calories, consider substituting full cream evaporated milk with a lighter version or using less butter, which still retains the flavor but reduces fat content. You could also pair the dish with steamed vegetables or a fresh salad to balance the meal. Personally, adding chili flakes separately to my portion, as suggested in the recipe, allowed me to enjoy the creamy base while benefiting from a spicy twist when desired. This customizable spice level makes the dish more enjoyable for different tastes. Finally, try to use fresh chicken breast and cut it evenly into cubes to ensure even cooking and a tender bite every time.
thank u for such a simple recipe 🤩🤩