Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Long grain white rice
8 oz Boneless chicken thighs
- with skin removed
1 tb Light soy sauce
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Salt
2 ts Sesame oil
1 ts Cornstarch
1 1/2 tb Peanut oil
2 ts Minced peeled fresh ginger

--------------------------GARNISH-------------------------------
1 tb Dark soy sauce
2 tb Finely chopped scallions

PUT RICE IN CLAY POT or medium-sized pot with water to cover about
1-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with
soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large
saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top
of the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with
the scallions.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

Browse by categories