Chicken Cooked With Rice
Ingredients
1 1/2 cup long grain white rice
8 oz boneless chicken thighs with skin, removed
1 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp rice wine or dry sherry
1 tsp salt
2 tsp sesame oil
1 tsp cornstarch
1 1/2 tbsp peanut oil
2 tsp minced peeled fresh ginger
GARNISH
1 tbsp dark soy sauce
2 tbsp finely chopped scallions
Preparation
PUT RICE IN CLAY POT or medium-sized pot with water to cover about
1-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with
soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large
saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top
of the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with
the scallions.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK
Servings: 4
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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