Taiwanese chicken rice

Name: Taiwanese chicken rice Recipe
Yield: 2
Ingredients: This is a traditional Taiwanese dish served on the day of the Winter Festival where the chicken and rice are steamed together and served in bamboo baskets. This is my home-style version -- easy to make and delicious.; INGREDIENTS; 1 tablespoon groundnut oil; 5cm/2 inch piece of fresh root ginger peeled and sliced; 6 dried Chinese mushrooms pre-soaked in hot water for 20 minutes then drained and sliced stalks removed; 400g/14oz chicken thighs skinned and halved on the bone; 100ml/31/2fl oz Shaohsing rice wine or dry sherry; 100ml/31/2fl oz pure sesame oil; 1/2 teaspoon salt; 300g/11oz jasmine rice; 500ml/18fl oz water; garlic spinach to serve; METHOD; � Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke add the ginger and stir-fry for 1 minute then add the mushrooms and cook for 30 seconds. Add the chicken and stir-fry until starting to turn opaque then add the rice wine or sherry and the sesame oil and cook for 2 minutes. Season with the salt.; � Wash the rice until the water runs clear. Put the rice into a pan pour the chicken and all the wok juices over it and mix well. Pour the water into the pan and bring to the boil then cover the pan and simmer on a medium heat for 20 minutes.; � Fluff up the rice and serve immediately with garlic spinach.

Number of Servings: 2

Ingredients

This is a traditional Taiwanese dish served on the day of the Winter Festival, where the chicken and rice are steamed together and served in bamboo baskets. This is my home-style version -- easy to make and delicious.INGREDIENTS1 tablespoon groundnut oil5cm/2 inch piece of fresh root ginger, peeled and sliced6 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, then drained and sliced, stalks removed400g/14oz chicken thighs, skinned and halved on the bone100ml/31/2fl oz Shaohsing rice wine or dry sherry100ml/31/2fl oz pure sesame oil1/2 teaspoon salt300g/11oz jasmine rice500ml/18fl oz watergarlic spinach to serveMETHOD� Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and stir-fry for 1 minute, then add the mushrooms and cook for 30 seconds. Add the chicken and stir-fry until starting to turn opaque, then add the rice wine or sherry and the sesame oil and cook for 2 minutes. Season with the salt.� Wash the rice until the water runs clear. Put the rice into a pan, pour the chicken and all the wok juices over it and mix well. Pour the water into the pan and bring to the boil, then cover the pan and simmer on a medium heat for 20 minutes.� Fluff up the rice and serve immediately with garlic spinach.

Directions

Serving Size: 4-6 servings

Number of Servings: 2

Recipe submitted by SparkPeople user AWAMI068.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 491.2
Total Fat: 12.1 g
Cholesterol: 186.7 mg
Sodium: 202.5 mg
Total Carbs: 41.3 g
Dietary Fiber: 3.1 g
Protein: 53.7 g

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