Chinese spicy-sweet chicken pilaf

On medium heat, I boil a whole chicken carcass with dill and parsley, which I pre-coarsely chop, cloves and bay leaf. I cook the chicken until it becomes quite soft. During this time, I boil the rice and put it on a large dish to dry. Then lightly fry the rice in 2.5 tablespoons of vegetable oil, add four cups of broth to the frying pan, sprinkle with curry, pepper and salt, make a slow fire and stew Chinese pilaf for 10 minutes. I remove the frying pan with rice from the fire and wrap it with an old terry towel, after which I put it in a warm place where the pilaf is for another ten minutes.

I remove the chicken from the bones, chop it into small slices and fry it in 2.5 tablespoons of oil. Lightly brown the almonds in a frying pan and press into the finished rice, then mix it all thoroughly. Now it remains to add chicken and finely chopped hot pepper to the rice and you can sit at the table. Chinese spicy-sweet chicken pilaf is distinguished by an unexpected combination of sweetness and sharpness, characteristic of Chinese culinary recipes. An interesting and at first glance unusual taste will appeal to connoisseurs of South Asian cuisine, those who cannot imagine a table without sushi and kimchi.