Sautéed Chicken Sucrée

Preparation

Dab the chicken dry, cut it into bite-sized pieces and dust with starch. Heat up the oil in a pan. Fry the chicken until it is golden-brown on all sides, then carefully remove excess oil from the pan with kitchen roll.

Add the Sauce for Rice (Sucrée) and glaze the chicken. Wash the leeks and chives. Cut the leeks into thin strips and the chives into rings.

Plate up the rice with the chicken and sauce on top, garnish with leeks and chives, sprinkle with paprika and chili threads and serve.