Chicken cooked in rice

Chicken cooked in rice

Chicken cooked in rice

Chicken cooked in rice


  • 1 1/2 cups raw rice
  • 3 cups water
  • 5 Chinese black mushrooms
  • 1 ball preserved turnip
  • 3/4 pound boned chicken
  • 1 teaspoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons dry sherry
  • 1 tablespoon peanut oil
  • 1/4 teaspoon sesame oil
  • 1 teaspoon shredded ginger-root
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar


Wash the rice and put it in a pot with the water. Soak the mushrooms in water for 30 minutes or until soft.  Discard the tough stems and slice the mushrooms into thin strips.  Wash the excess salt from the turnip and dice.  Cut the chicken into 1-inch squares.

In a bowl combine the soy sauces, sherry, peanut and sesame oils, gingerroot, garlic, pepper, and sugar.  Marinate the chicken in this mixture for 15 minutes while you begin to cook the rice.  Discard the marinade.

Bring the rice and water to a boil over high heat.  After the water on the rice has virtually boiled away, place the chicken and the other ingredients on the top of the rice.  Cover, reduce heat, and simmer until the rice and chicken are cooked, about 20 minutes.  Stir thoroughly and serve.

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