Oriental One-Pot Chicken

Title:
Oriental One-Pot Chicken

Yield:
6 Servings

Categories:
The,
Zen,
Cooking




Ingredients:





 1 1/2 lb Frying Chicken; Skinless


     4 tb Soy Sauce


     3 tb Rice Wine Vinegar; Or Sherry


     3 tb Grated Ginger Root


     6    Cloves Garlic; Smashed And


          -Chopped


     2 tb Sesame Oil


     4 tb Peanut Oil


     1 c  Chopped Red Bell Pepper


     1 c  Chopped Onion


     2 c  Rice; Uncooked


     4    Scallions; Chopped


   1/2 c  Waterchestnuts; Chopped


 3 1/2 c  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: 0-87951-594-5 Posted


 to MC-Recipe Digest V1 #679 by Peg Baldassari 


 on Jul 19, 1997