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Rice-Partially Cooked, With Chicken And Chinese Sausages |
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Serves: 4
Print this Recipe
Topping
2 cups rice
3 cups water
TOPPING:
1 chicken breast
Cornstarch
2 Chinese sausage
6 dried black mushrooms (soaked)
TOPPING:
Chop chicken breast, bones and all, in 2-inch sections; then dredge lightly with cornstarch. Cut sausages in 1/2-inch slices and slice mushrooms.
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 topping over rice and cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more. Mix well before serving.
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.
VARIATION:
* For the regular rice, you may substitute glutinous rice.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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