Side Pannel
Chinese Chicken with Rice
Chinese Chicken with Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Poultry, Rice, Microwave
Ingredients List
- 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)
Directions
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.
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.
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