400g Basmati rice, cooked
2 tbsp soy sauce
150g chicken giblets (heart, liver, lungs) cut into 2 cm pieces
80g green peas, blanched
40g carrot cubes, steamed
40g small white onion cubes, steamed
200ml poultry essence
90ml double cream
90ml sweet madeira
¼ red Thai chilli pepper
4 tbsp nut butter
1 — RICE
Put the cooked rice on a tray, refrigerate for 24 hrs. Then put in a bowl and marinate with the soy sauce.
2 — SAUCE
Boil down the madeira in a sauté pan to half its volume, deglaze with the other ingredients and simmer for 3 minutes, then strain.
3 — CHICKEN
Heat 6 tbsp vegetable oil in a saucepan, add the chicken giblets and fry until hot; add the rice and fry it until the rice is really coloured and crispy.
4 — ASSEMBLY
Add the vegetables and pour in the sauce.
Boil everything up and serve it in 4 bowls.