Rice with chicken and Chinese cabbage

1. Stage

First, we put the water for the rice on the stove, slightly salting it - this dish uses long-grain rice, the number of packets from the number of eaters.

2. Stage

Let's put a frying pan with oil on the heat, and in the meantime, cut the fillet into cubes, the onion into pieces, but not crushed.

3. Stage

Heated frying pan send the fillet, lightly fry it on both sides, no more than 4 minutes.

4. Stage

Remove the finished fillets to a bowl or plate.

5. Stage

At this time the water is boiling, we lower the rice and turn down the heat to medium.

6. Stage

In the same oil fry the onion for about 1 minute.

7. Stage

Peking cabbage shreds in strips.

8. Stage

And add onion, at this step add spices and salt, stir and stew for 2-3 minutes (I advise you to taste the spices and salt)

9. Stage

Dilute the starch in the cream, pour water or broth into the cabbage with the onion, pour the cream, stir constantly, turn down the heat to medium and simmer for 3 minutes.

10. Stage

We put the fillets in the pan, add the pineapple, pepper, and almost only warm on very low heat for another 2-3 minutes.

11. Stage

At this time the rice is boiled, drain the water.

12. Stage

Carefully open the bags and serve.

13. Stage

A very unusual, interesting dish, with a bright flavor and aroma, with crispy cabbage, soft and juicy chicken and the sweetness of pineapples, where the fragrant rice soaked in a delicate creamy flavor! Bon appetit!!!

14. Stage

Enjoy!