How to Make Award-winning Common purslane with chicken and rice
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Many issues can more or less influence the taste high quality of Common purslane with chicken and rice, starting from the type of ingredients, then the collection of contemporary elements, to make and serve it. Don’t fear about preparing scrumptious Common purslane with chicken and rice at residence, because as long as you already know the tips, this dish could be a particular deal with.
The number of servings that may be served to make Common purslane with chicken and rice is 2 servings. So make sure this portion is enough to serve for yourself and the one that you love family.
So, this time, let’s attempt it, let’s vary Common purslane with chicken and rice ourselves at home. Staying with simple components, this dish can present benefits in helping to keep up the well being of our our bodies. You can also make Common purslane with chicken and rice using 8 materials sort and 8 manufacturing steps. Here’s how you can make the dish.
Where I originally come from, in Spring, we cook many of the wild plants green leaves. One of these plants is the Common Purslane. This plant is very succulent and has a tangy flavor, and it is cooked using its own water, so no additional water is required for this recipe! It can also be eaten raw with salads. If you cant find it where you live in the stores, this exact recipe can also be used to cook Spinach, Marsh Mallow leaves, or any other local edible succulent leaves.
Here's a link to read more about this plant: https://en.wikipedia.org/wiki/Portulaca_oleracea
Ingredients and spices that should be Get to make Common purslane with chicken and rice:
- 400 gm Common Purslane (if you cant find it, fine, use the same recipe for Spinach)
- Cup white rice
- Water to cook the rice
- 1 large onion. Chopped
- 5 large garlic cloves. Chopped
- to taste salt and pepper
- 1 chicken breast. Not necessary if you dont eat meat
- 2 tablespoons olive oil
Steps to make to make Common purslane with chicken and rice
- Clean the purslane thoroughly, drain then, and then chop them. I keep the stalks, they are very tasty and crunchy!
- Chop the onions and garlic
- Cut the chicken breast into thin strips
- Sautee the garlic and onions with the olive oil, add the salt and pepper. Cover them until they become translucent.
- Add the chicken breast strips, cook them on medium heat.
- When chicken is almost done, add the chopped purslane. remember, dont add water as you will notice how the leaves will drain its own water in the pot and its volume will decrease. cover the pot and remain on medium to low heat. stir often.
- Check the leaves often and stir often. it will be cooked once the green changes its color, and the stalks become more tender, but it is ok if they are still a little crunchy, they are delicious!
- Cook the rice. once done serve as in the picture. traditionally, squeeze half a lemon on the purslane before eating.
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