Mandarin Supper Recipe
Would you like to try a special Mandarin Supper recipe? A good way to use up Chicken is to make some delicious Mandarin Supper. I will prepare this Mandarin Supper as Side Dish for a get-together I am soon going to host. One trial wont be enough for this Mandarin Supper recipe, I am sure you will be making it again!.
Ingredients
2 chicken breasts
1 tablespoon packaged shrimp spice
1 tablespoon instant minced onion
1 teaspoon salt
2 cups water
1 cup uncooked rice
1 bunch fresh broccoli
2 large onions, chopped
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 in 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 saucepan 15 minutes; 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 in 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 saucepan 15 minutes; 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.
