How to make chickpea rice - Chinese cuisine

1
Add twice the water and a small spoonful of salt to the chickpeas and soak them overnight.
2
After washing the next day, pour it into the pressure cooker and add enough water and a small spoonful of salt. After the gas is released, cook over medium heat for 25-30 minutes.
3
Drain and set aside when cooked.
4
Add warm water and a small spoonful of salt to the rice and soak it for an hour.
5
Rinse the rice until the rice washing water is clear, drain and set aside.
6
Add salad oil, butter and olive oil to a non-stick pan and heat until the butter begins to melt.
7
Put the rice into the pot, stir gently, and fry until the rice grains are shiny and translucent. Add salt, pepper and a pinch of sugar.
8
Add the chickpeas, one cup of chicken broth, 1/2 cup of hot water and a tablespoon of lemon juice.
9
After the high heat comes to a boil, cover and cook over low heat for 10-15 minutes.
10
Check that there is no excess water in the rice. Turn the rice at the bottom of the pot a few times, then turn off the heat and cover and simmer for 5-10 minutes.
11
Prepare a piece of cooked chicken breast and tear it into small pieces.
12
Serve rice with chicken.

Tips

It is not necessary to use all the cooked chickpeas. You can save some to mix with salad later. Three oils are used in this recipe because it tastes the best. If you don't like it, you can change it to another one.