Chicken Oriental With Rice Recipe

Chicken Oriental With Rice picture


MethodMain Ingredient


 Dried black mushrooms5
 Hot water1 Cup (16 tbs) (Adjust Quantity As Needed)
 Water5 1⁄2 Cup (88 tbs)
 Rice2 Cup (32 tbs) (Brand)
 Salt2 Teaspoon
 Cornstarch2 Teaspoon
 Sugar1 Teaspoon
 Salt1 Teaspoon
 Soy sauce3 Tablespoon
 Water2 Tablespoon
 Rice wine/Dry sherry2 Tablespoon
 Monosodium glutamate1⁄2 Teaspoon
 Whole chicken breasts3 , skinned and boned
 Vegetable oil2 Tablespoon
 Chopped preserved ginger2 Tablespoon
 Canned sliced bamboo shoots4 Ounce (1 Can)


Soak mushrooms in hot water for 30 minutes.
In a large saucepan, bring 5-1/2 cups of water to a boil.
Add rice and salt.
Stir gently.
Cover tightly.
Cook over low heat for 15 minutes.
In a small bowl, combine cornstarch, sugar, salt, soy sauce, 2 tablespoons water, rice wine or sherry and mono-sodium glutamate, if desired, stirring well.
Cut chicken into 1-inch pieces and place in a large bowl.
Pour 1/3 of the marinade over chicken, mixing well.
Drain and chop mushrooms.
In a wok or large skillet, heat oil.
Quickly stir in ginger.
Add chicken pieces and saute" for 1 minute.
Add mushroom pieces and bamboo shoots, stir together.
Pour remaining marinade over mixture.
Stir quickly to mix.
Remove skillet from heat.
Do not overcook.
Put chicken mixture on top of partially cooked rice.
Cover, and continue cooking over very low heat 10 to 15 minutes.