Rice with Shredded Chicken and Buttery Soy Sauce

Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍗✨

Cook the rice. Rinse the rice, add water in a ratio of 1 part rice to 2 parts water (for example, 100 g rice and 200 ml water), bring to a boil over high heat, then cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender (do not lift the lid unnecessarily while cooking)

Slice the carrot. Peel the carrot to taste and cut it into smaller pieces

Clean and season the chicken. Clean the chicken breast and season with salt and pepper

Fry the chicken. Fry the chicken in a pan over medium to high heat on both sides for about 2 minutes until golden brown

Simmer with the carrot. Place the chicken, and possibly the carrot, into a pot, cover with water, cover with a lid, and cook over low heat for about 10 minutes

Make the sauce. Briefly simmer the soy sauce over medium heat, then stir in the cold butter (once you add the butter, do not cook anymore)

Shred the chicken. Remove the chicken and shred it into smaller pieces with two forks

Serve on a plate. Serve the rice and chicken on a plate, pour over the prepared sauce, and serve 🍽️✨