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Ингредиенты
- 1 1/2 c. Long grain white rice
- 8 ounce Boneless chicken thighs with skin removed
- 1 Tbsp. Light soy sauce
- 2 tsp Dark soy sauce
- 2 tsp Rice wine or possibly dry sherry
- 1 tsp Salt
- 2 tsp Sesame oil
- 1 tsp Cornstarch
- 1 1/2 Tbsp. Peanut oil
- 2 tsp Chopped peeled fresh ginger
- 1 Tbsp. Dark soy sauce
- 2 Tbsp. Finely minced scallions
Инструкции
- PUT RICE IN CLAY POT or possibly medium-sized pot with water to cover about 1-inch.
- Bring rice to boil; cook till 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 possibly large saute/fry pan till warm. Add in oil and ginger; stir-fry for 10 seconds. Add in chicken, and stir-fry for 2 min. Pour the contents of wok on top of the rice, cover, and continue to cook for 10 min. Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions.
- Makes 2 to 4 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 130 | 31% |
| Total Fat 14.62g | 18% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.1g | |
| Cholesterol 38mg | 13% |
| Sodium 1220mg | 51% |
| Potassium 201mg | 6% |
| Total Carbs 57.38g | 15% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.35g | 0% |
| Protein 13.43g | 21% |
