Ingredients
600 g (about 1 1/3 lbs) short-grain rice, 100 g (about 3.5 oz) chicken pieces, 50 g each of celery (cut into sections), onion (sliced), green bell pepper (sliced), and peas.
Seasonings
10 g minced garlic, a pinch each of salt, pepper, chili powder, and cream, 1 teaspoon vinegar essence, 3 tablespoons ketchup, 2 tablespoons each of brandy and vegetable oil.
Steps
1. Add butter to the pot and melt it over heat, then add the short-grain rice and stir-fry until it turns golden yellow.
2. Heat oil in a pot, add minced garlic and onion and stir-fry briefly, then add chicken pieces and cook until lightly browned, then add green pepper, celery, ketchup, ground black pepper, chili powder, and salt and stir-fry until well combined, add some water and vinegar and braise until about 80% cooked, then add short-grain rice, peas, and brandy, bring to a boil, then simmer over low heat until fully cooked and tender.