Recipe - Oriental One-Pot Chicken

1 One half pound Frying Chicken; Skinless
4 tablespoon Soy Sauce
3 tablespoon Rice Wine Vinegar; Or Sherry
3 tablespoon Grated Ginger Root
6 Cloves Garlic; Smashed And
Chopped
2 tablespoon Sesame Oil
4 tablespoon Peanut Oil
1 cup Chopped Red Bell Pepper
1 cup Chopped Onion
2 cup Rice; Uncooked
4 Scallions; Chopped
One half cup Waterchestnuts; Chopped
3 One half cup Boiling Water
15 Snow Peas; in 1" pieces

Cut chicken into 14 pieces. Marinate overnight in soy sauce, wine, garlic,
ginger and sesame oil. Heat the peanut oil in a large deep skillet, add the
chicken (reserve the marinade), and brown well on allsides. Add the peppers
and onions. Cook over low heat for 10 minutes, stirring frequently. Add the
rice and cook 5 minutes. Add the water and left over marinade. Cover and
cook until the liquid is absorbed. Turn mixture over from top to bottom.
Add the scallions, snow peas, and waterchestnuts and soy sauce to taste.
Recover and cook 5 minutes.

Recipe by: The Zen of Cooking by Lucille Naimer ISBN: 0879515945 Posted
to MCRecipe Digest V1 #679 by Peg Baldassari Baldassari@CompuServe.COM
on Jul 19, 1997