Sizzling Rice Chicken
|Chicken breast||1 1⁄2 Pound, skinned boned (1 Bird)|
|Rice wine/Dry sherry||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Vegetable oil||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Mixed frozen peas and carrots||1⁄3 Cup (5.33 tbs)|
|Canned sliced mushrooms/4 ounce fresh mushrooms, sliced||4 Ounce (Drained)|
|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.