Tender Chicken On Rice
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Water (cold)2 tbsps
Ginger (finely shredded)1 tbsp
Thin Soy Sauce1.5 tsps
Black Soy Sauce1.5 tsps
Cornstarch1 tsp
Sesame Oil1 tsp
Sugar1 tsp
Ground White Pepper1 cup
Long Grain Rice2 tbsps
Vegetable OilDirections:
1
When softened, drain and squeeze mushrooms dry, reserving the liquid
2
Cut off and discard stems, and thinly slice caps
3
Rinse ham in cold water
4
In a small saucepan, bring 1 cup of cold water to a boil over high heat
5
Add ham and return to boil
6
Reduce heat to medium-low, cover and simmer 20 minutes
7
Drain ham, set aside to cool
8
Slice into paper-thin slices, then stack a few at a time and cut into julienne strips to make about 1/2 cup
9
Soak mushrooms in 1/2-cup cold water for about 30 minutes
10
Cut chicken into scant 1/2-inch thick slices and place in medium bowl
11
Add mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar and pepper and mix with hands to combine
12
Place rice in a 2-quart saucepan
13
Wash the rice in several changes of cold water, until water runs clear
14
Drain
15
Level the rice and add enough cold water to cover by 1 inch (or add 1 3/4 cups of water)
16
Bring to a boil, covered, over high heat, never stirring
17
Reduce heat to low and simmer, covered, 7 to 10 minutes or until water almost completely evaporates
18
Meanwhile, stir 1-tablespoon vegetable oil into the chicken mixture and combine thoroughly
19
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking
20
Add the remaining 1-tablespoon vegetable oil to the wok, and carefully add chicken mixture, spreading it in wok
21
Cook undisturbed 1 minute, letting chicken begin to brown
22
Then, using a metal spatula, stir-fry 1 minute, or until chicken is lightly browned on all sides but not cooked through
23
Add mushroom liquid and ham and cook, stirring, 30 seconds
24
Uncover rice and quickly spread chicken mixture and scallion over it
25
Immediately re-cover rice and cook 5 to 10 minutes more, or until chicken is just cooked through and rice is tender
26
Bring the pot to the table and serve immediately