Chicken Cooked With Rice Food
CHICKEN COOKED WITH RICE
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 main-dish servings
Number Of Ingredients 11
Steps:
- Put the rice in a Chinese clay pot or a heavy medium-size saucepan. Pour in enough water to cover the rice by 1 inch. Bring to a boil and cook until most of the water has evaporated, about 15 minutes. Reduce heat to very low and cover tightly.
- Combine the chicken with the light soy sauce, 2 teaspoons of the dark soy sauce, the rice wine, salt, sesame oil and cornstarch.
- Heat a wok or skillet until it is hot. Add the peanut oil and the ginger and stir-fry for 10 seconds. Add the chicken and stir-fry for two minutes. Pour the mixture on top of the rice, cover and continue to cook over very low heat for 10 minutes.
- Drizzle the remaining tablespoon of dark soy sauce over the chicken, sprinkle with scallions and serve.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 80 grams, Fat 14 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 719 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN RICE CASSEROLE
A great use for leftover chicken or turkey. Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.
Provided by Marie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
- Gradually stir in broth and milk, stirring until thick and smooth.
- Stir in chicken and add salt and pepper; set aside.
- Grease a 1 1/2 quart shallow baking dish.
- Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
- Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
- Bake at 400° until hot and bubbly, about 20 to 25 minutes.
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