Rice with Chicken recipe
information
Chicken stock enriched with sherry gives a rich flavour to the rice which is mixed with small pieces of chicken and dried mushrooms.
ingredients
400 g (14 oz) short-grain rice
100 g (4 oz) boned chicken breast or thigh
30 ml (2 tbsp) soy sauce
4 dried mushrooms, soaked in hot water
450 ml (3/4 pt) chicken stock
20 ml (4 tsp) sherry
4 sprigs fresh coriander
100 g (4 oz) boned chicken breast or thigh
30 ml (2 tbsp) soy sauce
4 dried mushrooms, soaked in hot water
450 ml (3/4 pt) chicken stock
20 ml (4 tsp) sherry
4 sprigs fresh coriander
method
1. Wash the rice thoroughly and put in a strainer to drain for at least 30 minutes.
2. Cut the chicken into short, 1.25 cm (1/2 in) strips, sprinkle with the soy sauce and set aside to marinate for 30 minutes.
3. Discard the mushroom stems and slice the caps finely.
4. Put the rice in a saucepan and pour the chicken stock and sherry over it.
5. Add the chicken and mushroom pieces. Bring to the boil over high heat, stirring occasionally.
6. Cover tightly and reduce the heat to very low. Simmer for 8 - 10 minutes, then turn off the heat and leave, still covered, to steam for 15 minutes.
7. Mix well and serve, garnishing each bowl with a coriander sprig.
2. Cut the chicken into short, 1.25 cm (1/2 in) strips, sprinkle with the soy sauce and set aside to marinate for 30 minutes.
3. Discard the mushroom stems and slice the caps finely.
4. Put the rice in a saucepan and pour the chicken stock and sherry over it.
5. Add the chicken and mushroom pieces. Bring to the boil over high heat, stirring occasionally.
6. Cover tightly and reduce the heat to very low. Simmer for 8 - 10 minutes, then turn off the heat and leave, still covered, to steam for 15 minutes.
7. Mix well and serve, garnishing each bowl with a coriander sprig.
serving amount
serves 4
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