Chicken Cooked With Rice

Ingredients

1 1/2 cup long grain white rice 8 oz boneless chicken thighs with skin, removed 1 tbsp light soy sauce 2 tsp dark soy sauce 2 tsp rice wine or dry sherry 1 tsp salt 2 tsp sesame oil 1 tsp cornstarch 1 1/2 tbsp peanut oil 2 tsp minced peeled fresh ginger GARNISH 1 tbsp dark soy sauce 2 tbsp finely chopped scallions	Advertisements

Preparation
 
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

 

 
Servings: 4

 

Chicken Cordon Bleu 2
Place deboned chicken breasts between two sheets of plastic wrap and flatten with a meat mallet. Sprinkle with salt and pepper. Mix chives, parsley, tarragon, shredded boiled ham, diced swiss cheese and 1/2 cup of bread crumbs in a bowl. Spoon mixture into middle of chicke (Upload by user)

Chicken Cordon Bleu Ii
Preheat oven to 325 F. 1. Pound chicken breasts to approximately 1/4" thickness (without tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up carefully, tucking in ends as you roll. 2. Combine egg, cooking oil and water in a small bowl. Roll chicken in (Upload by user)

Chicken Cordon Bleu
Wash and dry chicken breast, slit one side open to form a pocket for the ham and cheese. Place one slice of ham and one of the cheese into the pocket. Secure with wooden toothpicks. Mix salt, pepper, flour and allspice. Coat chicken with the mixture. Dip breasts into the bea (Upload by user)

Chicken Corn Tomato Chowder
NOTE: This recipe is even better with FRESH corn and tomatoes. In a large saucepan, simmer the chicken in 4 cups with onion and poultry seasoning for 45 minutes. Remove chicken and let cool; reserve the broth. Skim fat from chicken broth. Remove meat from chicken; (Upload by user)

Chicken Corn Zucchini Saute
In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bacon, and cook until lightly crisped, about 2 minutes. Stir in the zucchini and mushrooms, cover, and cook until the vegetables begin to soften, about 5 minutes. Stir in the c (Upload by user)

Chicken Corn Casserole Usda
Line four 8x8x2 inch baking pans with heat resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one fourth of the recipe. Do not line pans for food to be served without freezing. Melt fat. Stir in flour, salt, pepper, an (Upload by user)

Chicken Corn Chowder
Place the chicken wings, water and salt in a soup kettle. Bring to rolling boil, and remove any froth which may gatther on top. Reduce heat to simmer and cook covered fro 1 1/2 hours. Strain soup abd allow the cbickin wings to cool, Remove the meat from the bones. Disca (Upload by user)

Chicken Corn Meal Soup
Heat broth to boiling. Add vegetables. Cover. Simmer until vegetables are tender. Sift in corn meal slowly, stirring constantly. Add chicken. Season to taste. Cover. Simmer 10 minutes. 10 servings. Mrs. H.C. Miller, Milton, KY.     stro (Upload by user)

Chicken Corn Soup
4 lb Chicken cut up 2 ts salt 1/4 ts saffron 2 c corn 2 c noodles 1 TB parsley fresh 1/8 ts pepper 2 eggs hard cooked Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn down the heat to low, add the salt and saffron and (Upload by user)

Chicken Country Soup
In a large kettle of Dutch oven, brown chicken in oil. Add remaining ingredients. Bring to a boil; reduce heat. Simmer uncovered for 45 minutes, stirring occasionally. Randy Rigg     strongServings: 1/strong   (Upload by user)
TAG: chicken, ,

Chicken Cranberry Bake
Heat oven to 400*. Grease 13x9 in. (3 qt.) baking dish. Place chicken breast halves in greased dish. Bake at 400* for 25 min. Meanwhile, in medium skillet over medium heat, cook and stir onion in hot oil until tender. Add catsup brown sugar and orange peel; blend until brown br (Upload by user)
TAG: chicken, ,

Chicken Cream With Vegetables Dumplings
1. Add 5 c cold water to the pot and add all ingredients except dumplings and milk. Bring to a boil and simmer 10 minutes, stirring regularly. 2. Mix 1/2 c water with milk powder; add to soup gradually. Add margarine. 3. Make dumpling dough and spoon in when soup is simmerin (Upload by user)
TAG: dumplings, ,

Chicken Creole
In a large sauce pan heat oil over medium heat. Add onion and green pepper. Cook stirring, 8 10 minutes, until vegetables are tender. Stir in the remaining ingredients. Cover; simmer 30 45 minutes, stirring occasionally, until thickened. Serve with crusty bread and a sal (Upload by user)

Chicken Crepes
Combine all ingredients in a bowl.Drop by tablespoon onto a oiled hot skillet or crepe pan.Do not over crowd because mixture spreads widely.After 1 minute,turn and cook the other side until golden.Stack crepes until ready for filling. Filling: Melt butter in a (Upload by user)
TAG: crepes, filling, ,

Chicken Croquettes
Combine chicken, white sauce, egg yolk, lemon juice, and seasonings. Cool. Form in cones, cylinders, or balls. Roll in crumbs. Dip in egg which has been diluted with the water. Dip in crumbs. Fry in deep fat (385 F) about 2 minutes. Drain on crumpled absorbent paper. Garnish br (Upload by user)
TAG: chicken, ,

Chicken Crunch Sandwich Spread
Combine chicken spread with cream cheese, California dried figs, nuts and ginger. Use as a sandwich filling. Source: California Dried Figs Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mi (Upload by user)
TAG: california, spread, sandwich, chicken, ,