Ingredients
- 180 gr long rice (grain white)
- 130 gr chicken thighs (boneless)
- 22 ml peanut oil
- 18 gr scallions (finely chopped)
- 16 ml soy sauce (light)
- 16 ml dark soy sauce
- 10 ml dark soy sauce
- 10 gr ginger (minced peeled fresh)
- 10 ml sesame oil
- 10 ml rice wine
- 3 gr salt
- 3 gr cornstarch
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
