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Recipe
Chinese Chicken Cooked With Rice Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 365 | |
| Calories from Fat 80 | 22% |
| Total Fat 9.04g | 11% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 27mg | 9% |
| Sodium 838mg | 35% |
| Potassium 168mg | 5% |
| Total Carbs 56.67g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.17g | 0% |
| Protein 11.58g | 19% |
Ingredients Convert Measures
- 1 1/2 c. Long grain white rice
- 8 ounce Boneless chicken thighs with skin removed
- 1 Tbsp. Light soy sauce
- 2 tsp Dark soy sauce
- 2 tsp Rice wine or possibly dry sherry
- 1 tsp Salt
- 2 tsp Sesame oil
- 1 tsp Cornstarch
- 1 1/2 Tbsp. Peanut oil
- 2 tsp Chopped peeled fresh ginger
- 1 Tbsp. Dark soy sauce
- 2 Tbsp. Finely minced scallions
Directions
- PUT RICE IN CLAY POT or possibly medium-sized pot with water to cover about 1-inch.
- Bring rice to boil; cook till 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 possibly large saute/fry pan till warm. Add in oil and ginger; stir-fry for 10 seconds. Add in chicken, and stir-fry for 2 min. Pour the contents of wok on top of the rice, cover, and continue to cook for 10 min. Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions.
- Makes 2 to 4 Servings
