Chicken Cutlet Tomato Bake Rice Recipe

Ingredients Introduction

Chicken cutlet, tomatoes (2-3 pieces), cold rice (one large bowl),Egg(4 pieces),Ketchup(2 spoons), tomato paste (2 spoons), fish sauce (as needed),Mussel(as needed),Cheese(2 slices)

Chicken Cutlet Tomato Baked Rice Steps

1. Remove the bone from chicken legs and marinate.Marinade the meat from the chicken legs at least 1 hour, I marinated it overnight. Add cooking wine, oyster sauce, soy sauce , MSG, ginger slices. 2. After marinating, drain the chicken and coat with cornstarch. Fry in a pan.Make sure the cornstarch is evenly coated so it doesn't stick. 3. Drain the oil after frying and set aside.

The exterior of the chicken cutlet should be crispy while the inside remains juicy and tender. Proceed to cook

rice. Using 4 small eggs, other ingredients can vary based on personal preference, but adding fish sauce is key for flavoring.

4. Cooked rice, place in a baking dish.Place the fried chicken cutlet on top of the rice. 5. Sauté tomatoes. Cut the tomatoes into chunks and cook in oil with tomato paste (optional) until fragrant. Add tomato sauce,3 tablespoons sugar, and a little water.

Water is to help extract juice; adjust according to preference.

Pour the mixture over the rice, covering it completely or pour some first before adding tomatoes.

Place shredded cheese on top of the tomatoes. Use mozzarella cheese if available; I didn't have any, so skipped this step.Preheat the oven to 200 degrees and bake for 15-20 minutes! 11. Finished productWater helps with juiciness; add according to personal preference. Add more for a juicier result, or skip if you prefer less.

8. Serve, covering the chicken rice. You can pour some of the sauce on the rice first, then place the tomato.

9. Cheese slices, tear them and put them on top of the tomato. Shredded Mozzarella would be best, but I skipped it as I didn't have any.

10. Preheat the oven to 200 degrees. Bake for 15-20 minutes.

11. Finished product.