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Chinese Chicken With Rice

New.Wife's picture
Ingredients
  Boneless chicken breasts 1 3⁄4 Pound, pounded (Chicken Cutlets, 3 Pieces)
  Mushrooms 1⁄2 Pound
  Canned bamboo shoots 5 Ounce (1 Can)
  Green onions 3
  Stalk celery 1 Small
  Sweet red pepper/One can or jar (4 ounces) pimientos 1 Small
  Vegetable oil 4 Tablespoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Precooked rice 2 Cup (32 tbs) (From A 14 Ounce Package)
  Boiling water 1 Cup (16 tbs)
  Salt To Taste
Directions

GETTING READY
1) Skin chicken breasts and cut meat into thin slices.
2) Slice mushrooms after trimming.
3) Drain bamboo shoots and cut, if required.
4) Slice green onions and celery into thin pieces after trimming them.
5) Cut red pepper into half, remove seed, and then cut into cubes. (If pimientos are used, drain and slice into strips.)

MAKING
6) In a large frying pan, heat vegetable oil and sauté chicken quickly in it for 3 minutes, until chicken becomes white in color.
7) Mix in mushrooms, bamboo shoots, green onions, celery, and red pepper and pan-fry them for 2 minutes.
8) Pour in sherry and soy sauce and cook, covered for 2 minutes until vegetables are tender-crisp.
9) In a small bowl, mix cornstarch with chicken broth until smooth.
10) Blend this with chicken mixture and boil for 3 minutes, stirring constantly, until the sauce thickens.

FINALIZING
11) In the meantime, cook rice with boiling water and salt, as per label directions.
12) Take a large serving platter; pour rice around its edge and then top with chicken mixture.

SERVING
13) Pass over more soy sauce at the table and serve hot at once, garnished with a half mushroom, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
12

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