Chicken Cooked With Rice

Name: Chicken Cooked With Rice
Total time: 45 min
Yield: 3 main-dish servings
Cuisine: chinese
Ingredients: 1 1/2 cups long-grain white rice; 1/2 pound skinless and boneless chicken thigh meat, coarsely chopped; 1 tablespoon light soy sauce; 2 teaspoons plus 1 tablespoon dark soy sauce; 2 teaspoons rice wine or dry sherry; 1 teaspoon salt; 2 teaspoons Oriental sesame oil; 1 teaspoon cornstarch; 1 1/2 tablespoons peanut oil; 2 teaspoons finely chopped peeled fresh ginger; 2 tablespoons finely chopped scallions

By Florence Fabricant

Total Time: 45 minutes
Rating: 5(17)
Comments: Read comments

Featured in: Savoring the Tastes of China in Streets and Kitchens

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Ingredients

Yield:3 main-dish servings

1½cups long-grain white rice
½pound skinless and boneless chicken thigh meat, coarsely chopped
1tablespoon light soy sauce
2teaspoons plus 1 tablespoon dark soy sauce
2teaspoons rice wine or dry sherry
1teaspoon salt
2teaspoons Oriental sesame oil
1teaspoon cornstarch
1½tablespoons peanut oil
2teaspoons finely chopped peeled fresh ginger
2tablespoons finely chopped scallions

Ingredient Substitution Guide

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Preparation

Step 1
Put the rice in a Chinese clay pot or a heavy medium-size saucepan. Pour in enough water to cover the rice by 1 inch. Bring to a boil and cook until most of the water has evaporated, about 15 minutes. Reduce heat to very low and cover tightly.
Step 2
Combine the chicken with the light soy sauce, 2 teaspoons of the dark soy sauce, the rice wine, salt, sesame oil and cornstarch.
Step 3
Heat a wok or skillet until it is hot. Add the peanut oil and the ginger and stir-fry for 10 seconds. Add the chicken and stir-fry for two minutes. Pour the mixture on top of the rice, cover and continue to cook over very low heat for 10 minutes.
Step 4
Drizzle the remaining tablespoon of dark soy sauce over the chicken, sprinkle with scallions and serve.

Ratings

5 out of 5

17 user ratings

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Comments

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John M6 years ago

Of course I gotta mess with it. Needed veggies. I diced two carrots and par-cooked them in boiling water for about four minutes, saving the water in the saucepan. Added carrots to the chicken mixture before I put it on the rice. As that sat, I kept the water hot, and about two minutes before the rice timer went off, I turned up the heat on the water and added about 2/3 cup of peas. When the timer went off, I stirred the rice and chicken, added the peas, stirred again, and served. Good!

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