Chicken cooked with rice

4 servings

Ingredients

Quantity Ingredient
1½ cup Long grain white rice
8 ounces Boneless chicken thighs with skin removed
1 tablespoon Light soy sauce
2 teaspoons Dark soy sauce
2 teaspoons Rice wine or dry sherry
1 teaspoon Salt
2 teaspoons Sesame oil
1 teaspoon Cornstarch
1½ tablespoon Peanut oil
2 teaspoons Minced peeled fresh ginger
1 tablespoon Dark soy sauce
2 tablespoons Finely chopped scallions

Directions

GARNISH

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

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