Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Oriental
Poultry Rice
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Long grain rice
1 c Water
1 Whole chicken breast
3 tb Cornstarch
3 tb Water
1 tb Soy sauce
6 c Chicken stock
2 c Shredded watercress, OR
2 c Lettuce OR spinach, shredded
1/2 c Finely chopped green onions
1 t Dark sesame oil (opt)
Salad oil for deep frying
Preparation: Skin, bone and cut the chicken breast
into julienne strips.
Rice: In a large heavy saucepan or Dutch oven, combine
rice and water over high heat. Bring to a boil, cover,
reduce heat to medium and cook 10 minutes. Drop heat
to low and cook for an additional 30 minutes without
removing the lid. The crusty rice around the sides and
bottom will stick to the pan. This will be used in the
soup. Take off the top layer of softer rice and
reserve for another use. Lift out the crusty rice and
place on a cookie sheet to dry at room temperature, or
place in a glass baking dish in a microwave oven for
10 minutes on low. If the rice is dried at room
temperature, allow 12-24 hours before deep frying.
Soup: Toss the strips of chicken breast with 1
tablespoon of the cornstarch. Set aside. In a small
container, combine remaining 2 tablespoons of
cornstarch with water and soy sauce. Heat stock just
to boiling. Stir in soy mixture and chicken. Simmer 5
minutes. Add the shredded greens, onions and sesame
oil, if desired. Keep the soup hot (but not boiling)
while frying rice. Heat oil to 375 degrees in a
deep-fryer or heavy saucepan. Fry rice 3 to 5 minutes
until puffed and lightly browned. Be watchful, because
it can burn quickly. Lift rice out of the fat with a
slotted spoon. Drain the rice on paper towls and place
in a heated tureen or individual bowls. Pour in the
soup. Serve at once. Additional fried rice may be
passed during the course.
