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Chicken Oriental With Rice

  Dried black mushrooms 5
  Hot water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Water 5 1⁄2 Cup (88 tbs)
  Rice 2 Cup (32 tbs) (Brand)
  Salt 2 Teaspoon
  Cornstarch 2 Teaspoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Soy sauce 3 Tablespoon
  Water 2 Tablespoon
  Rice wine/Dry sherry 2 Tablespoon
  Monosodium glutamate 1⁄2 Teaspoon
  Whole chicken breasts 3 , skinned and boned
  Vegetable oil 2 Tablespoon
  Chopped preserved ginger 2 Tablespoon
  Canned sliced bamboo shoots 4 Ounce (1 Can)

Soak mushrooms in hot water for 30 minutes.
In a large saucepan, bring 5-1/2 cups of water to a boil.
Add rice and salt.
Stir gently.
Cover tightly.
Cook over low heat for 15 minutes.
In a small bowl, combine cornstarch, sugar, salt, soy sauce, 2 tablespoons water, rice wine or sherry and mono-sodium glutamate, if desired, stirring well.
Cut chicken into 1-inch pieces and place in a large bowl.
Pour 1/3 of the marinade over chicken, mixing well.
Drain and chop mushrooms.
In a wok or large skillet, heat oil.
Quickly stir in ginger.
Add chicken pieces and saute" for 1 minute.
Add mushroom pieces and bamboo shoots, stir together.
Pour remaining marinade over mixture.
Stir quickly to mix.
Remove skillet from heat.
Do not overcook.
Put chicken mixture on top of partially cooked rice.
Cover, and continue cooking over very low heat 10 to 15 minutes.

Recipe Summary

Side Dish

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Chicken Oriental With Rice Recipe