Ingredients Jump to Instructions ↓

  1. 1 1/2 c Long grain white rice

  2. 8 oz Boneless chicken thighs

  3. - with skin removed 1 tb Light soy sauce

  4. 2 ts Dark soy sauce

  5. 2 ts Rice wine or dry sherry

  6. 1 t Salt

  7. 2 ts Sesame oil

  8. 1 t Cornstarch

  9. 1 1/2 tb Peanut oil

  10. 2 ts Minced peeled fresh ginger

  11. --GARNISH--

  12. 1 tb Dark soy sauce

  13. 2 tb Finely chopped scallions

  14. 1-inch. Bring rice to boil; cook until most water evaporates. Reduce heat to low and cover tightly. Coarsely chop chicken; combine with soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of the

  15. rice, cover, and continue to cook for 10 minutes. Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions. KEN HOM PRODIGY GUEST CHEFS COOKBOOK


Send feedback