Serves: 10
Prep Time: 50 minutes
Meal Occasion: Side Dish, Main Dish
Cuisine Type: American
Ingredients
| 2 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 3 | chicken breast halves, boneless and skinless cut into 1" cubes |
| 3 | Tbsp. soy sauce |
| 2 | Tbsp. preserved ginger chopped |
| 2 | Tbsp. rice wine or dry sherry |
| 4 | oz. bamboo shoots sliced |
| 4 1/2 | cups water |
| 1 | tsp. salt |
| 2 | Tbsp. vegetable oil |
| 1 | tsp. sugar |
| 2 | tsp. cornstarch |
| 5 | dried mushrooms |
Instructions
1. Soak mushrooms in hot water for 30 minutes.
2. In a large saucepan, bring 4-1/2 cups of water to a boil. Add rice and ½ tsp. salt. Stir gently. Cover tightly. Cook over low heat for 15 minutes.
3. In a small bowl, combine cornstarch, sugar, salt, soy sauce, 2 tablespoons water, rice wine or dry sherry and stir well.
4. Cut chicken into 1-inch pieces and place in a large bowl. Pour 1/3 of the marinade over chicken, mixing well.
5. Drain and chop mushrooms.
6. In a wok or large skillet, heat oil. Quickly stir in ginger. Add chicken pieces and sauté for 1 minute.
7. Add mushroom pieces and bamboo shoots, stir together. Pour remaining marinade over mixture. Stir quickly to mix. Remove skillet from heat. Do not overcook.
8. Put chicken mixture on top of partially cooked rice. Cover, and continue cooking over very low heat 10 to 15 minutes.
