Sizzling Rice Chicken Recipe
I made the Sizzling Rice Chicken last weekend when I had some guests at home: believe me, it was dead simple and was a great hit too. In fact, the texture and flavor of the Sizzling Rice Chicken is simply delightful! Try it for yourself!
Ingredients
1 (1/2-lb.) chicken breast, skinned, boned
Marinade:
1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon cornstarch
1 cup vegetable oil
Seasoning sauce:
1-1/2 cups water
2-1/2 teaspoons cornstarch
1/3 cup chicken broth
1 teaspoon salt
1/3 cup mixed frozen peas and carrots
1/2 (4-oz.) can sliced mushrooms, drained, or 4 oz. fresh mushrooms, sliced
1/4 teaspoon pepper
1 teaspoon sesame oil
5 cups oil for deep-frying
9 (2-inch) squares Crisp Rice
Directions
Using blunt edge of a cleaver, lightly pound chicken.
Chop into 1-inch pieces with cleaver.
Mix marinade ingredients in a medium bowl.
Add chicken pieces; mix well.
Let stand 20 minutes.
Heat 1 cup oil in a wok over high heat to 350°F (175°C).
Stir-fry marinated chicken until very lightly browned, 1 to 2 minutes.
Remove chicken with a slotted spoon, draining well over wok; set aside.
Remove oil from wok.
Mix ingredients for seasoning sauce in a medium saucepan.
Bring to a boil over high heat.
Add peas and carrots and mushrooms.
Reduce heat to medium.
Cook until sauce thickens slightly, stirring constantly.
Add cooked chicken, pepper and sesame oil.
Cook about 1 minute.
Put in a large bowl and cover to keep hot.
Heat 5 cups oil in wok over high heat to 400°F (205°C).
Test oil temperature by dropping in a piece of crisp rice.
Oil is hot enough if rice puffs out in 3 seconds.
Add crisp rice squares to wok and deep-fry until rice puffs out and turns golden.
Quickly remove rice squares with slotted spoon.
Place in a shallow serving dish.
Pour chicken mixture over rice.
Rice will pop and sizzle.
Chop into 1-inch pieces with cleaver.
Mix marinade ingredients in a medium bowl.
Add chicken pieces; mix well.
Let stand 20 minutes.
Heat 1 cup oil in a wok over high heat to 350°F (175°C).
Stir-fry marinated chicken until very lightly browned, 1 to 2 minutes.
Remove chicken with a slotted spoon, draining well over wok; set aside.
Remove oil from wok.
Mix ingredients for seasoning sauce in a medium saucepan.
Bring to a boil over high heat.
Add peas and carrots and mushrooms.
Reduce heat to medium.
Cook until sauce thickens slightly, stirring constantly.
Add cooked chicken, pepper and sesame oil.
Cook about 1 minute.
Put in a large bowl and cover to keep hot.
Heat 5 cups oil in wok over high heat to 400°F (205°C).
Test oil temperature by dropping in a piece of crisp rice.
Oil is hot enough if rice puffs out in 3 seconds.
Add crisp rice squares to wok and deep-fry until rice puffs out and turns golden.
Quickly remove rice squares with slotted spoon.
Place in a shallow serving dish.
Pour chicken mixture over rice.
Rice will pop and sizzle.
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