Serves: 4
Total Calories: 394
TOPPING:
Shred chicken. Peel and dice tomatoes. Crush garlic. Heat oil. Add garlic and stir-fry a few times. Add chicken and stir-fry until it loses its pinkness. Add tomatoes, salt, sugar and pepper. Simmer, covered, until tomatoes are reduced to a pulp. Chop scallion.
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. Sprinkle scallion over rice. Top with stir-fried chicken mixture and cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more then serve.
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Rice-Partially Cooked, With Chicken And Tomatoes recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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