Rice Partially Cooked With Marinated Chicken Recipes
PERFECT THAI FRIED RICE WITH MARINATED CHICKEN
A perfect Thai-style fried rice. Easy and simple with great cilantro and garlic flavors. Serve with fresh cucumber and lime wedges, topped with cilantro and chile fish sauce.
Provided by natty's pantry
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 2h38m
Yield 4
Number Of Ingredients 14
Steps:
- Combine chicken thighs, 2 tablespoons soy sauce, brown sugar, and black pepper in a bowl. Cover and marinate in the refrigerator, 2 hours to overnight.
- Heat a wok or very large skillet over high heat for 30 seconds. Pour in vegetable oil. Reduce heat to medium; add onion and garlic. Cook and stir until fragrant, about 2 minutes.
- Increase heat to high and add marinated chicken to the wok; cook, stirring constantly, until no longer pink, about 4 minutes.
- Push chicken mixture to one side of the wok; pour eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir eggs slowly until scrambled. Mix into the chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper; stir for 1 minute.
- Stir rice into the wok until evenly incorporated and heated through, about 4 minutes. Remove from heat; stir in green onion and cilantro. Mix gently until combined.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 55.4 g, Cholesterol 161.4 mg, Fat 17.2 g, Fiber 1.3 g, Protein 27 g, SaturatedFat 4 g, Sodium 1214.5 mg, Sugar 8.5 g
RICE-PARTIALLY COOKED, WITH MARINATED CHICKEN
Number Of Ingredients 11
Steps:
- TOPPING:Chop chicken, bones and all, in 2-inch sections. Mince scallion, shred ginger root then combine in a large bowl with soy sauce, sherry, salt and sugar. Add chicken sections and let stand 1 hour, turning occasionally. Drain, reserving marinade. RICE:1. Wash rice thoroughly (see HOW-TO, _Rice: To wash), then spread evenly along the bottom of a saucepan. 2. Add the desired quantity of cold water for each cup of rice. (Let rice and water sit covered in pan for 30 minutes before cooking. This softens the rice, but can be omitted.) 3. Bring rice to a boil over 3/4 flame. Boil covered 3 minutes. Reduce flame to 1/2. Boil 2 minutes more, or until most of the liquid is absorbed. (At this point, before the water is completely absorbed, some cooks stir the rice gently from the bottom up so that it will cook more evenly and have less tendency to burn on the bottom. If some rice sticks to the sides of the pot during this stirring, just scrape it down.) 4. Arrange chicken sections over rice. Strain the marinade and pour over rice then cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more then serve. NOTE: The topping is cooked as the rice itself steams. Both rice and topping may be stirred together after, but not during, cooking. The rice will stick to the bottom of the pan if stirred too soon. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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