Recipe - Chinese Chicken Cooked With Rice

1 One half cup Long grain white rice
8 ounce Boneless chicken thighs
with skin removed
1 tablespoon Light soy sauce
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
1 teaspoon Salt
2 teaspoon Sesame oil
1 teaspoon Cornstarch
1 One half tablespoon Peanut oil
2 teaspoon Minced peeled fresh ginger

GARNISH
1 tablespoon Dark soy sauce
2 tablespoon Finely chopped scallions

PUT RICE IN CLAY POT or mediumsized pot with water to cover about 1inch.
Bring rice to boil; cook until most water evaporates. Reduce heat to low
and cover tightly. Coarsely chop chicken; combine with soy sauces, wine,
salt, sesame oil and cornstarch. Heat wok or large saute pan until hot. Add
oil and ginger; stirfry for 10 seconds. Add chicken, and stirfry for 2
minutes. Pour the contents of wok on top of the rice, cover, and continue
to cook for 10 minutes. Just before serving, drizzle the soy sauce on top
of the rice and garnish with the scallions.

Makes 2 to 4