Tender Chicken On Rice Recipe
I originally made this Tender Chicken On Rice for my spouse but I can't stop eating it now! A good way to use up Chicken is to make some amazing Tender Chicken On Rice. The Tender Chicken On Rice is one of the most popular creations of the Chinese Cuisine. It is an effortless Main Dish. I am certain both of us will be in agreement that this Tender Chicken On Rice is really delicious.
Ingredients
2 ounces Smithfiled ham
1 1/2 cups cold water
8 dried Chinese mushrooms
8 ounces skinless, boneless chicken breast or thigh, cut into 1/2-inch slices
2 tablespoons finely shredded fresh ginger
1 tablespoon Shao Xing rice wine
1 tablespoon thin soy sauce
1 tablespoon black soy sauce
1 1/2 teaspoons cornstarch
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/8 teaspoon ground white pepper
2 cups long-grain rice
2 tablespoons vegetable oil
1 scallion, cut into fine slivers
Directions
Rinse the ham with cold running water.
In a small saucepan, bring 1 cup of the water to a boil over high heat.
Add the ham and return to a boil.
Reduce the heat to medium-low, cover and simmer 20 minutes.
Drain the ham and set aside until cool enough to handle.
Slice the ham into paper-thin slices.
Stack a few slices at a time and cut into slivers to make about 1/2 cup.
In a small bowl, soak the mushrooms in the remaining 1/2 cup cold water for about 30 minutes to soften.
When softened, drain and squeeze the mushrooms dry, reserving the mushroom liquid.
Cut off and discard the mushroom stems and thinly slice the caps.
Place the chicken in a medium bowl with the mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar, and pepper and mix with your hands.
Place the rice in a 2-quart saucepan.
Wash the rice in several changes of cold water until the water runs clear.
Drain the rice.
Level the rice and add enough water so that there is about 1 inch of water above the rice.
Bring to a boil, covered, over high heat, never stirring the rice.
Reduce the heat to medium-low and continue simmering, covered, 7 to 10 minutes or until the water almost completely evaporates.
Meanwhile, stir 1 tablespoon of the vegetable oil into the chicken mixture and mix thoroughly.
Heat a large wok over high heat until hot but not smoking.
Add the remaining 1 tablespoon oil to the wok and carefully add the chicken mixture, spreading it in the wok.
Cook undisturbed for 1 minute, letting the chicken begin to brown.
Then, using a metal spatula, stir-fry 1 minute or until the chicken is lightly browned on all sides but not cooked through.
Add the mushroom liquid, and ham, and cook, stirring, for 30 seconds.
Uncover the rice and quickly spread the chicken and scallions over the top.
Cover the pot and cook 5 minutes more until the chicken is cooked through and the rice is tender.
In a small saucepan, bring 1 cup of the water to a boil over high heat.
Add the ham and return to a boil.
Reduce the heat to medium-low, cover and simmer 20 minutes.
Drain the ham and set aside until cool enough to handle.
Slice the ham into paper-thin slices.
Stack a few slices at a time and cut into slivers to make about 1/2 cup.
In a small bowl, soak the mushrooms in the remaining 1/2 cup cold water for about 30 minutes to soften.
When softened, drain and squeeze the mushrooms dry, reserving the mushroom liquid.
Cut off and discard the mushroom stems and thinly slice the caps.
Place the chicken in a medium bowl with the mushrooms, ginger, rice wine, thin soy sauce, black soy sauce, cornstarch, sesame oil, sugar, and pepper and mix with your hands.
Place the rice in a 2-quart saucepan.
Wash the rice in several changes of cold water until the water runs clear.
Drain the rice.
Level the rice and add enough water so that there is about 1 inch of water above the rice.
Bring to a boil, covered, over high heat, never stirring the rice.
Reduce the heat to medium-low and continue simmering, covered, 7 to 10 minutes or until the water almost completely evaporates.
Meanwhile, stir 1 tablespoon of the vegetable oil into the chicken mixture and mix thoroughly.
Heat a large wok over high heat until hot but not smoking.
Add the remaining 1 tablespoon oil to the wok and carefully add the chicken mixture, spreading it in the wok.
Cook undisturbed for 1 minute, letting the chicken begin to brown.
Then, using a metal spatula, stir-fry 1 minute or until the chicken is lightly browned on all sides but not cooked through.
Add the mushroom liquid, and ham, and cook, stirring, for 30 seconds.
Uncover the rice and quickly spread the chicken and scallions over the top.
Cover the pot and cook 5 minutes more until the chicken is cooked through and the rice is tender.
