Mandarin Supper Recipe
Are you looking for a Mandarin Supper recipe that will blow away your senses? It is the answer when you look for a tasty Main Dish. It is always prepared with Chicken as the most essential ingredient. Never ever miss out on this great Mandarin Supper recipe.
Ingredients
2 chicken breasts (about 12 ounces each)
1 tablespoon packaged shrimp spice
1 tablespoon instant minced onion
1 teaspoon salt
2 cups water
1 cup uncooked rice
1 bunch fresh broccoli (about 1 1/2 pounds)
2 large onions chopped (2 cups)
6 tablespoons peanut oil or vegetable oil
4 tablespoons soy sauce
2 tablespoons wine vinegar or cider vinegar
1/4 teaspoon ground ginger
1/4 cup coarsely chopped salted peanuts
Directions
Combine chicken breasts, shrimp spice, instant onion, salt, and water in a large saucepan; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Strain broth into a 4-cup measure; add water if needed to make 2 1/4 cups.
Pull skin from chicken and take meat from bones; cut meat into large cubes.
Combine the 2 1/4 cups chicken broth and rice in a medium-size saucepan.
Cook 25 minutes, or until rice is tender and liquid is absorbed.
While rice cooks, trim broccoli; split any large stalks lengthwise, then cut into 2-inch lengths.
Cook in boiling salted water in a medium-size saucepan 15 minutes, or until crisply tender; drain; keep warm.
Saute chopped onions in 4 tablespoons of the peanut oil or vegetable oil until soft in a large frying pan; stir in cooked rice.
Saute, stirring constantly, 5 minutes; add chicken; toss lightly to mix.
Arrange cooked broccoli around edge in pan.
Combine remaining 2 tablespoons peanut oil or vegetable oil, soy sauce, wine vinegar or cider vinegar, and ginger in a cup; drizzle over broccoli.
Sprinkle peanuts over rice.
Serve warm right from the skillet it cooked in.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Strain broth into a 4-cup measure; add water if needed to make 2 1/4 cups.
Pull skin from chicken and take meat from bones; cut meat into large cubes.
Combine the 2 1/4 cups chicken broth and rice in a medium-size saucepan.
Cook 25 minutes, or until rice is tender and liquid is absorbed.
While rice cooks, trim broccoli; split any large stalks lengthwise, then cut into 2-inch lengths.
Cook in boiling salted water in a medium-size saucepan 15 minutes, or until crisply tender; drain; keep warm.
Saute chopped onions in 4 tablespoons of the peanut oil or vegetable oil until soft in a large frying pan; stir in cooked rice.
Saute, stirring constantly, 5 minutes; add chicken; toss lightly to mix.
Arrange cooked broccoli around edge in pan.
Combine remaining 2 tablespoons peanut oil or vegetable oil, soy sauce, wine vinegar or cider vinegar, and ginger in a cup; drizzle over broccoli.
Sprinkle peanuts over rice.
Serve warm right from the skillet it cooked in.
