Chicken in Rice (Wat Gai Fan)


Chicken in rice is a healthy one-dish meal that is easy to digest, making it a
good choice for children and seniors. Rice is the primary ingredient, so the
ratio of meat to rice is lower than other main dishes. (I've adjusted the
proportions slightly; the recipe normally calls for 1 cup of rice per 8 ounces
of chicken). Feel free to add 2 - 3 Chinese sausages, cut on the diagonal into
thin slices, or a few slices of cooked ham if desired.

Serves 3 - 4.

5 Chinese dried mushrooms
1 lb chicken breasts or thighs, boneless, skinless

Marinade:
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1/4 teaspoon sugar

Other:
2 scallions (spring onions, green onions), finely chopped
1 1/2 cups long grain rice
enough water to cover rice by 1 inch

Reconstitute the Chinese mushrooms by covering them in hot water until softened
(20 - 30 minutes). Squeeze any excess water out of the mushrooms, cut off the
stems and thinly slice the caps.
Cut the chicken into 1-inch squares. Add the marinade ingredients and marinate
the chicken for 15 - 20 minutes. Discard any excess marinade.
In a 2 quart pot, bring the rice and water to a boil over medium heat. When the
water above the rice has just disappeared (this takes about 10 minutes), add the
chicken, mushrooms and green onion. Mix in with the rice.
Cover and cook on low heat for 20 - 25 minutes, or until the chicken is cooked
through. Serve immediately.

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