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  Ham 2 Ounce (Smithfield)
  Cold water 1 1⁄2 Cup (24 tbs)
  Dried chinese mushrooms 8
  Chicken breast boneless skinless/Thigh 8 Ounce, cut into 1/2-inch slices
  Finely shredded fresh ginger 2 Tablespoon
  Rice wine 1 Tablespoon (Shao Xing)
  Thin soy sauce 1 Tablespoon
  Black soy sauce 1 Tablespoon
  Cornstarch 1 1⁄2 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Sugar 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Long grain rice 2 Cup (32 tbs)
  Vegetable oil 2 Tablespoon
  Scallion 1 , cut into fine slivers

Rinse the ham with cold running water.
In a small saucepan, bring 1 cup of the water to a boil over high heat.
Add the ham and return to a boil.
Reduce the heat to medium-low, cover and simmer 20 minutes.
Drain the ham and set aside until cool enough to handle.
Slice the ham into paper-thin slices.
Stack a few slices at a time and cut into slivers to make about 1/2 cup.
In a small bowl, soak the mushrooms in the remaining 1/2 cup cold water for about 30 minutes to soften.
When softened, drain and squeeze the mushrooms dry, reserving the mushroom liquid.
Cut off and discard the mushroom stems and thinly slice the caps.
Place the chicken in a medium bowl with the mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar, and pepper and mix with your hands.
Place the rice in a 2-quart saucepan.
Wash the rice in several changes of cold water until the water runs clear.
Drain the rice.
Level the rice and add enough water so that there is about 1 inch of water above the rice.
Bring to a boil, covered, over high heat, never stirring the rice.
Reduce the heat to medium-low and continue simmering, covered, 7 to 10 minutes or until the water almost completely evaporates.
Meanwhile, stir 1 tablespoon of the vegetable oil into the chicken mixture and mix thoroughly.
Heat a large wok over high heat until hot but not smoking.
Add the remaining 1 tablespoon oil to the wok and carefully add the chicken mixture, spreading it in the wok.
Cook undisturbed for 1 minute, letting the chicken begin to brown.
Then, using a metal spatula, stir-fry 1 minute or until the chicken is lightly browned on all sides but not cooked through.
Add the mushroom liquid, and ham, and cook, stirring, for 30 seconds.
Uncover the rice and quickly spread the chicken and scallions over the top.
Cover the pot and cook 5 minutes more until the chicken is cooked through and the rice is tender.

Recipe Summary

Main Dish
Rice, Chicken

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2126 Calories from Fat 355

% Daily Value*

Total Fat 40 g61.8%

Saturated Fat 6.4 g31.8%

Trans Fat 0.1 g

Cholesterol 170.7 mg56.9%

Sodium 1902.8 mg79.3%

Total Carbohydrates 333 g111.1%

Dietary Fiber 4.7 g18.6%

Sugars 8.1 g

Protein 95 g189.1%

Vitamin A 3.9% Vitamin C 12.7%

Calcium 10.8% Iron 37.5%

*Based on a 2000 Calorie diet

Tender Chicken On Rice Recipe