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Sizzling Rice Chicken

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I made the Sizzling Rice Chicken last weekend when I had some guests at home: believe me, it was dead simple and was a great hit too. In fact, the texture and flavor of the Sizzling Rice Chicken is simply delightful! Try it for yourself!
  Chicken breast 1 1⁄2 Pound, skinned boned (1 Bird)
  Rice wine/Dry sherry 1 Teaspoon
  Soy sauce 1 Tablespoon
  Water 1 Tablespoon
  Cornstarch 1 Teaspoon
  Vegetable oil 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 1⁄2 Teaspoon
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Mixed frozen peas and carrots 1⁄3 Cup (5.33 tbs)
  Canned sliced mushrooms/4 ounce fresh mushrooms, sliced 4 Ounce (Drained)
  Pepper 1⁄4 Teaspoon
  Sesame oil 1 Teaspoon
  Oil 5 Cup (80 tbs) (For Deep Frying)
  Rice square 9 (2 Inch)

Using blunt edge of a cleaver, lightly pound chicken.
Chop into 1-inch pieces with cleaver.
Mix marinade ingredients in a medium bowl.
Add chicken pieces; mix well.
Let stand 20 minutes.
Heat 1 cup oil in a wok over high heat to 350°F (175°C).
Stir-fry marinated chicken until very lightly browned, 1 to 2 minutes.
Remove chicken with a slotted spoon, draining well over wok; set aside.
Remove oil from wok.
Mix ingredients for seasoning sauce in a medium saucepan.
Bring to a boil over high heat.
Add peas and carrots and mushrooms.
Reduce heat to medium.
Cook until sauce thickens slightly, stirring constantly.
Add cooked chicken, pepper and sesame oil.
Cook about 1 minute.
Put in a large bowl and cover to keep hot.
Heat 5 cups oil in wok over high heat to 400°F (205°C).
Test oil temperature by dropping in a piece of crisp rice.
Oil is hot enough if rice puffs out in 3 seconds.
Add crisp rice squares to wok and deep-fry until rice puffs out and turns golden.
Quickly remove rice squares with slotted spoon.
Place in a shallow serving dish.
Pour chicken mixture over rice.
Rice will pop and sizzle.

Recipe Summary

Main Dish
Stir Fried
Rice, Chicken

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Sizzling Rice Chicken Recipe