Chicken Cooked With Rice

5.0(17)

by Florence Fabricant

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ChineseDinner, Weeknight, Main Course

Servings

3 main-dish servings

Total time

45 min

Calories / serving

553 kcal

Ingredients (11)

serves

1 1/2 cups long-grain white ricewhite-rice
1/2 pound skinless and boneless chicken thigh meat, coarsely chopped
1 tablespoon light soy saucesoy-sauce
2 teaspoons plus 1 tablespoon dark soy sauce
2 teaspoons rice wine or dry sherrysherry
1 teaspoon saltsalt
2 teaspoons Oriental sesame oiloil
1 teaspoon cornstarchcornstarch
1 1/2 tablespoons peanut oilpeanut-oil
2 teaspoons finely chopped peeled fresh gingerginger
2 tablespoons finely chopped scallionsscallion

Instructions (4 steps)

01Put 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.
02Combine the chicken with the light soy sauce, 2 teaspoons of the dark soy sauce, the rice wine, salt, sesame oil and cornstarch.
03

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.

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