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Tyakhan with chicken and vegetables

Chahan with chicken and vegetables

Made from everyday ingredients — original and zesty! Chahan with chicken and vegetables is a well-known Japanese dish that's a lot like the pilaf everyone loves. Even the name translates to "fried rice." What sets chahan apart is the blend of spices and sauces that give the rice its distinctive flavor.

Pirko Rita

Recipe author

Composition / ingredients

Servings:

Rice (short-grain)

200

Water

220

Chicken fillet

600

Carrots

Onion

Bell pepper

Garlic

Soy sauce

Rice vinegar

Ginger

Vegetable oil

Sugar

Salt

0.5

Green onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 11 g

Fats 13 % 4 g

Carbohydrates 52 % 16 g

137 kcal

GI: 29 / 65 / 6

Cooking method

Step 1:

How do you make chahan with chicken and vegetables? First, cook the rice. How? Rinse it in cold water, put it in a pot, and add the water. Cover the pot and set it over high heat. Bring the rice to a boil, then turn the heat to its lowest and cook for about 15 minutes. Don't lift the lid while it cooks. Cook until the rice has absorbed all the water, then turn off the heat and leave it covered for another 10-15 minutes.
Step 2:

Meanwhile, in a small bowl combine the vinegar, salt, and sugar. Pour the mixture into a small saucepan and set it over low heat. Heat until the sugar and salt fully dissolve, stirring the whole time.
Step 3:

Transfer the cooked rice to a non-metal bowl and pour the freshly made vinegar mixture over it. Fold everything together gently with a wooden spatula. Set the rice aside and move on to the vegetables.
Step 4:

First, wash all the vegetables well. Peel the onion and carrot, and remove the stem and seeds from the pepper. Cut the pepper and carrot into matchsticks (I use a slicer — it's faster and the strips come out even).
Step 5:

Finely chop the onion, garlic, and ginger. Go easy on the ginger — it has a fairly assertive flavor that's not for everyone. So when I use it fresh I add just a little; ground, I use a bit more, since they come through differently in the dish. Then cut the chicken into small pieces.
Step 6:

Take a wok, or a regular deep skillet if you don't have one, and add a little vegetable oil. Heat it over medium heat. Add part of the chopped chicken and fry it quickly until golden, then transfer it to a plate. Fry the next batch, and so on until all the pieces are done. Working in batches keeps the chicken juicy and stops it from stewing in its own juices.
Step 7:

In the same skillet, fry the onion, stirring constantly, for 2 minutes, then add the garlic and ginger. Fry for another minute. Add the carrot and bell pepper you prepped earlier and fry for 3 more minutes, stirring now and then. After 3 minutes, add the fried chicken pieces back in.
Step 8:

Add the rice. Stir the contents of the skillet, using the spatula to break up any clumps. After a minute, pour in the soy sauce and stir everything well again. Plate it up right away and garnish the chahan with chopped green onion.
Step 9:

Itadakimasu! Enjoy!

Important! For consistently delicious rice dishes, see the article on the fine points of choosing rice and the secrets of cooking it.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're trying a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Use filtered or bottled water with a neutral taste. Tap water can lend the dish an off, distinctly mineral flavor.