Chicken Cooked With Rice

Ingredients

180 gr long rice
130 gr chicken thighs
16 ml soy sauce
10 ml dark soy sauce
10 ml rice wine
3 gr salt
10 ml sesame oil
3 gr cornstarch
22 ml peanut oil
10 gr ginger
16 ml dark soy sauce
18 gr scallions

Instructions

PUT RICE IN CLAY POT or medium-sized pot with water to cover about 3 cm. 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 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