Chicken Cooked With Rice

Ingredients

• 1 ½ cups long-grain white rice
• ½ pound skinless and boneless chicken thigh meat, coarsely chopped
• 1 tablespoon light soy sauce
• 2 teaspoons plus 1 tablespoon dark soy sauce
• 2 teaspoons rice wine or dry sherry
• 1 teaspoon salt
• 2 teaspoons Oriental sesame oil
• 1 teaspoon cornstarch
• 1 ½ tablespoons peanut oil
• 2 teaspoons finely chopped peeled fresh ginger
• 2 tablespoons finely chopped scallions

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    553 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 79 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 24 grams protein; 47 milligrams cholesterol; 1617 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 main-dish servings

Preparation

1. Put the rice in a Chinese clay pot or a heavy medium-size saucepan. Pour in enough water to cover the rice by 1 inch. Bring to a boil and cook until most of the water has evaporated, about 15 minutes. Reduce heat to very low and cover tightly.
2. Combine the chicken with the light soy sauce, 2 teaspoons of the dark soy sauce, the rice wine, salt, sesame oil and cornstarch.
3. Heat a wok or skillet until it is hot. Add the peanut oil and the ginger and stir-fry for 10 seconds. Add the chicken and stir-fry for two minutes. Pour the mixture on top of the rice, cover and continue to cook over very low heat for 10 minutes.
4. Drizzle the remaining tablespoon of dark soy sauce over the chicken, sprinkle with scallions and serve.

45 minutes