Egg wrapped Chicken Wine Rice

Egg wrapped Chicken Wine Rice 

One of the pleasures of my life is to follow step by step elaborate recipes and the other joy is to create quick fix meals when I am swimming in a lot of work. To be fair Minced meat rice is something which I have been eating since I was a child. You see I was not fond of the usual fare cooked at home and would refuse most of the food and so my grandmother would lovingly prepare this Chicken minced meat rice which I would happily eat since it was so delicious. Of course she would add peas and the Indian spice mix 'garam masala' and later when I grew up I realized this is one of the easiest recipes I can make when in a hurry. Of course I use herbs and throw in my ideas but basically its a very easy recipe.

The wine rice 

Now new ideas always attract me and so when Sayantani Mahapatra , a fellow blogger from Kolkata Food Bloggers which I am a proud member of posted this picture of Omurice I knew I had to make it even though I have to admit I didn't quite find the time to read her recipe, but this idea of a thin omelette with rice filling got me excited. I wanted to know what Omurice is and as per the information over  the internet its basically a Korean westernized dish with Japanese influence and usually has ketchup on top. Now I am not a fan of ketchup so I just made up my own recipe but it looks pretty enough and well the taste is probably going to be interesting for you if you like wine, chicken, herbs and eggs.

What you need for 2 servings to 4 servings (depending on your appetite and food intake)

4 eggs
2 tbsp olive oil

Chicken wine rice

1 cup basmati rice or any long grained rice
1 tsp butter
6 tbsp fruity white wine . I used Chenin Blanc
1 heaped tsp oregano
4 large cloves of garlic
2 tbsp apple cider vinegar
15 whole black peppercorn
2 whole dried red chili
Salt as per taste
3 tbsp olive oil
150gm to 200gm minced chicken

Start by washing the rice and using butter to mix with the rice . This step ensures that your rice stays fluffy and separate. Now soak the garlic, whole red chilies, oregano , 1 tbsp oil and black peppercorn in the vinegar. After 15 minutes soak it in 2 cups of water. Soak for another 30 minutes to 1 hour and then bring the rice with the water to a boil and immediately simmer covered for 10 minutes. If your pan is toop small then the foam might try to escape in that case leave a little gap till all the water gets absorbed and then cover. You know its done when it appears all fluffy. let it rest for 10 minutes and transfer to a colander else it will stick together. Now blend the vinegar with the garlic and other ingredients soaked in it to create a beautiful emulsion .

Now heat the rest of the oil and fry the minced chicken on high heat for 1 minute , keep stirring else they will form a big lump and add the spice emulsion you have created and keep stirring and then add 3 tbsp white wine and keep cooking on medium flame stirring continuously till it dries up and the oil comes out a bit.

The Omelette 

Now take a deep bottomed vessel and put one layer of rice, 1 tsp of wine and some cooked minced chicken and keep layering and leave it alone for 15 minutes. Use a splash of wine from the top.

For the eggs whisk them well and use a large skillet to make a thin omelette. Make two omelettes one after the other .Wait till you are able to handle it with your hands and then place it on a big board and place some rice on the omelette and wrap it carefully.You have to have patience else it breaks. Cut it in half and serve it. You might find some extra rice after you have wrapped the eggs. Serve the rice on the side.