Ingredients
- 15 snow peas in
- 6 garlic smashed (cloves)
- 4 scallions (chopped)
- 850 ml boiling water
- 400 gr frying chicken (skinless)
- 240 gr rice (uncooked)
- 140 gr bell pepper (chopped red)
- 120 gr onion (chopped)
- 120 ml waterchestnuts (chopped)
- 60 ml soy sauce
- 60 ml peanut oil
- 30 ml sesame oil
- 45 ml rice wine vinegar
- 18 gr ginger root (grated)
Cut chicken into 14 pieces. Marinate overnight in soy sauce, wine, garlic, ginger and sesame oil. Heat the peanut oil in a large deep skillet, add the chicken (reserve the marinade), and brown well on allsides. Add the peppers and onions. Cook over low heat for 10 minutes, stirring frequently. Add the rice and cook 5 minutes. Add the water and left over marinade. Cover and cook until the liquid is absorbed. Turn mixture over from top to bottom. Add the scallions, snow peas, and waterchestnuts and soy sauce to taste. Recover and cook 5 minutes.
