How do you cook the Chinese rice and chicken?

Answer 1

I use about 3 cups of cooked rice. Boil up a pack of thighs, as they are easier to debone. Pull off bone, add little olive or sesame seed oil to fry pan. Chop and add green onions (scallions), chicken. When heated well, break about 3 or 4 eggs over mixture in pan and stir the whole mess. When eggs are done mix with rice, and soy to taste.
I usually cook my rice in the chicken broth. Adds real good flavor!

Answer 2

CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
Active time: 40 min Start to finish: 5 1/2 hr

3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)
10 cups water
3 tablespoons Chines rice wine or medium-dry sherry 3 (1/4-inch-thick) slices fresh ginger
3 scallions, halved crosswise and smashed with flat side of a heavy knife 1/2 teaspoon salt
1 cup long-grain rice
Accomplishment: fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil




Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.

Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice..) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if nevessary.)

Season congee with salt. Serve topped with chicken and accompaniments.

Cooks' note:
• Stock can be made 1 day ahead. Cool. uncovered, before chilling, covered. Discard solidified fat.

Serves 4

Answer 3

I like to do it in authentic way!

<<<<<< Chicken & Mushroom Rice >>>>>>> serves 2

400 g Chicken thighs, cut into biteful size
2 slices ginger root, slices thinly
4 dried shitake mushroom, soak in hot water till soft,
200 g Jasmine rice
1 can of chicken soup (for cooking rice)
water (cooking rice)
2 tablespoon soy sauce + 1/2 teaspoon sugar + 2 tablespoon chicken soup

Chicken Marinade
2 tablespoon soy sauce (light - sang chow)
1/2 teaspoon sugar
1 tablespoon cooking wine
1 teaspoon garlic power
1 teaspoon corn flour
1 teaspoon sesame oil

1) Wash rice and cook with a electrical rice cooker, follow the instruction to adjust water level with chicken soup.
2) Marinted the chicken pieces for 15 minutes or till rice is almost ready.
3) When rice is nearly done (you see the water is bubbling on the surface of rice but still waterly) before the switch pops up, spread chicken pieces and mushroom slices on top of the rice quickly, cover the cooker as soon as you can.
4) Let it steam for about 15 minutes after the switch popped up or till the chicken is cooked.
5) Heat a sauce pan over medium heat, add 2 tablespoon dark soy sauce Lo chow), half teaspoon sugar and 2 tablespoon chicken soup, simmer for 2 minutes. Drizzle on top of chicken rice.
5) Serve with boiled vegetables.

<<<<<<<< Hanianese Chicken Rice >>>>>> Serves 4

1 free ranch chicken (2.5 lb)
6 to 8 cloves of garlic (with skin) cut into half
Green onion or leek (cut to 2 inches in length)
4 to 5 slices of fresh ginger
lot of ice

1) Clean the chicken, stuff the garlic, leek and ginger into the chicken (as filling) stitched it up with cooking yarn
2) Heat 3 litre water in a big pot or enough to cover up the chicken, put some sea salt in it, bring to boil
3) Put the chicken into the boiled water for water bath, bring to boil, cook for 5 mins (chicken breast facing down into the pot)
4) Drain out the chicken, put it under the running tap water to wash away the fat and blood, wash for 5 minutes
5) Put the chicken back to the boiling pot again and cook for another 10 mins.
Repeat no. 4 and 5 for 3 more times or until the whole chicken is cooked
6)Put ice into some distilled water in a big pot, put your cooked chicken in it for ice bath, this process makes the skin crunchy
7) Cut the chicken into pieces and serve with steamed rice

<<<<<<< Dipping sauce A >>>>>>>>>
fresh ginger (make a paste with food processer)
3 tablespoon of peanut oil
some sea salt

1) heat the peanut oil with a sauce pan
2) add ginger paste into the sauce pan, stir in salt (the smell is good...)

<<<<<<< Dipping Sauce B >>>>>>>>

3 teaspoon of freshly sequeezed lime juice
2 or 3 fresh thai chili
6 cloves of garlic (peel off the skin)
3 slices of fresh ginger
1/2 cup of the chicken soup (the one you use to cook the chicken)
1 teaspoon of salt

1) put all the ingredients into a mixer, add a bit sugar if the taste is too sour

<<<<<<<<<< Steamed Rice with Chicken soup >>>>>>

1.5 cup Jasmine Rice (soak into water for an hour or 2)
2 cloves of garlic (peel the skin off and chopped)
2 slices of ginger
1 stalk of lemongrass (chopped into half)
1 cup or a bit more of chicken soup (the one you boiled the chicken)
1) Heat a non-stick chinese wok with some cooking oil.
2) Stir fry the garlic and ginger into the chinese wok, drain out the garlic and ginger when you smell the fragrance, do not burn the wok.
3) Pour the rice + lemongrass into the wok and stir fry for 2 mins. (add a bit of sake - japanese wine if you like) then take the lemongrass out.
4) Pour the chicken soup into the wok, the soup should cover up the rice at about 1 inch higher, stir till the mixture boiled, cover up to cook till the rice is soft.
(If you have a rice-cooker at home, I would suggest you to remove the rice from wok after frying and cook it with the rice-cooker, 100% safe from burning the rice..!)

Enjoy!

Answer 4

just go to china and take a break from the kitchen

Answer 5

ask my mother

Answer 6

stir-fry