Tuesday, June 9, 2009

chicken n rice

Chinese chicken n rice


steamed rice

2 chicken thighs, skinless and boneless

two tablespoons of sliced fresh ginger

2 garlic cloves

white pepper

soy sauce


In a rice cooker, pour water in the bottom and lay chicken in a small bowl.

Rinse the chicken thoroughly under cold tap water. Cut off excess fat. Pat dry and sprinkle with salt.

Place the chicken breasts in the steamer, and steam for 25-30 minutes (until the juices run clear). You may also throw some stalks of scallion, cloves of garlic, or slices of ginger for extra infused flavor.

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