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 Posted: Mon Nov 21, 2005 8:51 pm
Ingredients
1 can chicken broth
2-3 small or medium chicken breasts, boneless & skinless
2/3 cup white rice
cooking oil
Soy sauce
half a medium onion, diced
pepper
You will need
Cutting board
Frying pan
pot. You'll need a pot, too
Instructions
Cut chicken into bite-size pieces
Pour a small amount of cooking oil into frying pan
Dump in chicken, stir until almost fully cooked.
Remove frying pan from stove and set aside.
Pour broth into pot.
Add soy sauce until broth is red-brown.
Set on stove and bring to a boil.
Add rice, reduce temperature.
Wait until rice is almost fully cooked.
Add enough pepper to make surface grey.
Mix well. Seriously, do this or die a peppery death.
Add chicken and onion. Mix.
Allow to finish cooking, stirring occasionally.
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Posted: Mon Nov 21, 2005 11:45 pm
I'll definitely try this recipe. I love rice, (especially good white rice,) and I've never really thought of it going with peppers before. It should be quite a treat.
Do you recommend red or green peppers? I am guessing it does not matter, but since it is your recipe, you tell me.
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Posted: Tue Nov 22, 2005 5:02 am
Ah, no, not peppers, pepper - as in the spice xp
Although I supposed peppers could be put in, too. I've never been a huge fan but I've always preferred green over red. 3nodding
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Posted: Tue Nov 22, 2005 5:45 am
After adding back in the chicken and onion, do you drop down the heat to a simmer, or cook at full power? Also, after adding in just the rice, do you drop it down to a simmer? Can you use minute rice or parboiled? ::prodpoke::
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Posted: Wed Nov 23, 2005 3:03 pm
Once you add the rice, you should drop it down to a simmer.
Once the chicken & onion are added, I cook it at full or half-power because I can't wait for it to continue at a simmer xp
I've only ever done it with "real" rice as I can't stand the taste of minute rice. What the devil is parboiled?
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Posted: Sun Aug 13, 2006 8:56 am
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