Chicken and Rice bowl

The marinade sauce is from  Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen.  You might also use a teriyaki sauce to marinade the chicken in.

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Chicken and Rice bowl
Course dinner bowl
Prep Time 1-1/2 hour
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 pound chicken skinless and bonless, cut into strips
  • 1 Tablespoon oil
  • 2 teaspoon white wine sherry or other white wine
  • 1/3 teaspoon dried ginger 1 tsp. peeled and minced fresh ginger
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dark sesame oil
  • 1-15 ounce black beans drained and rinsed
  • 1 cup rice
  • 1-1/2 cup water
Course dinner bowl
Prep Time 1-1/2 hour
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 pound chicken skinless and bonless, cut into strips
  • 1 Tablespoon oil
  • 2 teaspoon white wine sherry or other white wine
  • 1/3 teaspoon dried ginger 1 tsp. peeled and minced fresh ginger
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dark sesame oil
  • 1-15 ounce black beans drained and rinsed
  • 1 cup rice
  • 1-1/2 cup water
Instructions
  1. In a small bowl, whisk together the oil, wine, ginger, cornstarch, salt, soy sauce, sugar, pepper and sesame oil. Add the chicken and stir until combined. Cover and refrigerate for at least 30 minutes, or as long as overnight.
  2. Dipping sauce: In the Everyday Chinese cookbook there is a dipping sauce which can also be used to put on the chicken bowl once assembled. It includes hoisin sauce, rice vinegar,dark sesame oil, soy sauce, cilantro, water, oil, fresh ginger and garlic clover.
  3. Preheat the broiler or grill. Place the chicken on a foil lined baking sheet and place under the broiler. (chicken may also be grilled). Broil until cooked through, about 20-25 minutes. Turn over half way through.
  4. Put 1-1/2 cup water and 1 cup of rice in a saucepan. Bring to a boil. Once boiling, turn heat down to a simmer and cover. Cook for 20-25 minutes until water is absorbed. Fluff rice with a fork when done.
  5. Drain and rinse black beans.
  6. To assemble: Place 1/2 to 1 cup of rice in a bowl. Add 1/2 cup black beans and top with cooked chicken. If using dipping sauce, drizzle sauce on top of chicken.
Recipe Notes

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