Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Long grain white rice
8 oz Boneless chicken thighs
- with skin removed
1 tb Light soy sauce
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 t Salt
2 ts Sesame oil
1 t Cornstarch
1 1/2 tb Peanut oil
2 ts Minced peeled fresh ginger
-----GARNISH-----
1 tb Dark soy sauce
2 tb Finely chopped scallions
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.
