Ginger Chicken Rice Patty

Preparation:

Preparation: For the ginger chicken: peel and grate the ginger, squeeze the juice into a bowl, cut the chicken breast into small bite-size pieces, put them in the bowl with the ginger juice and a pinch of salt and leave to marinate for 10 minutes. Clean the mushrooms and cut them into wedges. Cut the broccoli into florets and the carrots into slices. Blanch the vegetables in boiling salted water for 3-4 minutes. In a frying pan, sauté the sliced onion with the olive oil and a pinch of salt, add the chicken nuggets, leave to brown for a few minutes and add the mushrooms. Let it take on a little flavour, pour in the celery and broccoli, pour over a little stock and cook covered for 10 minutes. At the end of cooking, add the cashews, season with salt and pepper and sprinkle with parsley. For the rice: rinse the rice and put it in a saucepan with 80 cl of vegetable stock. Cook covered for 15 minutes; the broth must all be absorbed. Transfer the rice into a rectangular mold brushed with sesame oil and sprinkled with seeds. To serve: bake in a hot oven at 190 degrees for 13 minutes. Serve the sliced rice cake with the ginger chicken stew.