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)|
|Soy sauce||3 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.
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.