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Chinese Chicken With Rice
---------- Recipe via Meal-Master (tm) v8.02
Title: CHINESE CHICKEN WITH RICE
Categories: Chinese, Chicken, Rice, Microwave
Yield: 4 servings
1 md Onion
1/4 c Soy sauce, divided
1 tb Butter or margarine, melted
1 Whole broiler-fryer
2 c Water
2 Chicken bouillon cubes
1/2 ts Salt
1 c Uncooked rice
1/8 ts Ground black pepper
3 Ribs celery, diagonally
-sliced
8 oz Fresh mushrooms, thinly
-sliced
8 oz Snow peas (fresh or frozen)
Cut onion in half; dice one half and thinly slice
other half; set aside. Combine 1 tablespoon soy sauce
and the butter in a small bowl; brush chicken with
part of the mixture; reserving the rest. Place
chicken, breast side down, on a rack in a large,
shallow microwave dish. Cover loosely with waxed
paper; microcook for 15 minutes at Medium. Remove from
microwave and turn chicken breast side up. Brush
generously with soy-butter mixture. Cover with waxed
paper and microcook for 15 minutes longer, or until
fork can be inserted into leg with ease and leg moves
freely when lifted or twisted. Meanwhile, combine
water, diced onion, bouillon cubes, and salt in small
saucepan over medium-high heat. Bring to a boil; add
rice. Reduce heat to low and cook, covered, for 20
minutes or until rice is done. Remove chicken from
microwave and let stand for 10 minutes. Reserve pan
drippings. Remove chicken meat from bones and cut
into bite-sized pieces. Discard skin and bones. Mix
the remaining soy sauce with ground pepper and pour
over chicken; set aside. Combine sliced onion, celery,
and pan drippings in a large microwave bowl. Cover and
microcook for 2 minutes at High, stirring after 1
minute. Add mushrooms and pea pods. Microcook at
high for 2 minutes longer, stirring after 1 minute.
Add the chicken and the rice; toss to mix thoroughly.
Serve hot.
Woman's Day MEALS IN MINUTES August 1985
Posted by Fred Peters
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