Chicken Cooked with Rice
Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
long grain rice
|
|
| 8 | ounces |
chicken thighs, boneless, skinless
boneless, skinless |
|
| 1 | tablespoon |
soy sauce, light
|
|
| 2 | teaspoons |
soy sauce, dark
|
|
| 2 | teaspoons |
rice wine
or dry sherry |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 ½ | tablespoons |
peanut oil
|
|
| 2 | teaspoons |
ginger
fresh, peeled, minced |
|
| garnish | |||
| 1 | tablespoon |
soy sauce, dark
|
|
| 2 | tablespoons |
scallions, spring or green onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
long grain rice
|
|
| 231.2 | ml/g |
chicken thighs, boneless, skinless
boneless, skinless |
|
| 15 | ml |
soy sauce, light
|
|
| 1E+1 | ml |
soy sauce, dark
|
|
| 1E+1 | ml |
rice wine
or dry sherry |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
sesame oil
|
|
| 5 | ml |
cornstarch
|
|
| 23 | ml |
peanut oil
|
|
| 1E+1 | ml |
ginger
fresh, peeled, minced |
|
| garnish | |||
| 15 | ml |
soy sauce, dark
|
|
| 3E+1 | ml |
scallions, spring or green onions
finely chopped |
|
Directions
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 sauté 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.
