Soy sauce chicken recipe - How to make Soy sauce chicken

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Soy sauce chicken recipe. Enjoy quick & easy rice recipes and learn how to make Soy sauce chicken. 

Ingredients

600g chicken, cut into bite-size pieces
2tbsp cooking oil
5cm knob of young ginger, peeled and sliced
8 dried chinese mushrooms, soaked to soften
1tbsp chinese rice wine
250ml fresh chicken stock
2-3 Spring onions (scallions), cut into 2.5 cm lengths
3 sprigs of coriander (cilantro) leaves, cut into 2.5 cm lengths
2tsp cornflour (cornstarch), mixed with 2 tbsp water
Seasoning
2tsp light soy sauce
2tsp dark soy sauce
2tsp oyster sauce
1 1/2tsp sugar
1/2tsp salt
1/2tsp ground white pepper

Marinate chicken in combined seasoning ingredients for at least 30 minutes. Heat oil in a deep saucepan and put in ginger and Chinese mushrooms. Stir-fry for 2 minutes, then add marinated chicken. Cook, stirring frequently for 5 minutes or until chicken changes colour.

Stir in Chinese rice wine and toss for a further 2 minutes. Add chicken stock and bring to the boil. Simmer on medium heat until chicken is cooked through and tender. Add spring onions and coriander and stir in cornflour mixture until sauce thickens. Serve hot.

Recipe from Asian Retro Food: Dishes of Yesteryear, By Betty Saw, Published by Marshall Cavendish International.

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Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad
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Chicken fried rice 

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Squash with rice, sage & goat's cheese recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Squash with rice, sage & goat's cheese recipe. Enjoy quick & easy recipes and learn how to make Squash with rice, sage & goat's cheese.

Slow-roasted for maximum flavour this vegetarian main will thrill family and friends

Easy
Prep 25 mins
Cook 55 - 1 hr
Vegetarian

Ingredients

2 large butternut squash
2 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
100g basmati rice
600ml vegetable stock
25g sundried tomatoes in oil, drained and chopped
100g firm goat's cheese , roughly chopped
handful fresh sage leaves, chopped

Method

1. Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.

2. Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.

3. Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.

4. Stuff the squash with the filling, top with remaining sage leaves and cover with foil.

5. Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.

Nutrition per serving:
318 kcalories, protein 8g, carbohydrate 36g, fat 17 g, saturated fat 5g, fibre 3g, salt 0.84 g

Recipe from Good Food magazine, Vegetarian Christmas 2006.

More Rice Recipes:

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Sticky chilli roast chicken with rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Sticky chilli roast chicken with rice salad recipe. Enjoy quick & easy recipes and learn how to make Sticky chilli roast chicken with rice salad.

These sticky chicken pieces with salsa and salad are perfect for easy yet glamorous entertaining

Easy
Serves 6
Prep 10 mins
Cook 1 hr 10 mins
Raw chicken in marinade can be frozen

Ingredients

6 large whole chicken leg pieces, skin on, cut into legs and thighs
3 tbsp chipotle paste (I used Discovery)
3 tsp ground coriander
2 tbsp olive oil
juice 1 lime
2 onions , each cut into 8 wedges
6 garlic cloves , bashed flat
1 mild red chilli , deseeded, finely chopped
1 tbsp muscovado sugar
1 tsp tomato purée
200ml chicken stock

FOR THE TANGY RICE & BEAN SALAD

400g basmati and wild rice mix (we used Tilda)
400g can black beans (or use pinto or black-eye beans), rinsed and drained
285g can sweetcorn , drained (Niblets have the crispest texture)
bunch spring onions , finely chopped
2 tbsp clear honey
3 tsp ground cumin
3 tbsp cider or rice wine vinegar
6 tbsp olive oil
handful coriander

Method

1. Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.

2. Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).

3. For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.

Try
 
Pomegranate & avocado salsa
Finely chop 1 red onion, 1 peeled, deseeded cucumber, 2 avocados and 1 deseeded red chilli. Mix in a bowl with seeds 1 pomegranate, then loosen with juice 1 lime and 2 tbsp extra virgin olive oil. Can be made up to a day ahead and chilled. Before serving, season and toss with a handful shredded mint leaves.

Chunky squash wedges
Heat oven to 200C/180C fan/gas 6. Cut 2 butternut squash into large wedges, leaving the skins on but removing the seeds. Toss with 3 tbsp oil, then roast for 1 hr until golden and soft, sprinkling with a little smoked paprika or chilli powder, sea salt and pepper with 15 mins to go.

Nutrition per serving:
437 kcalories, protein 34g, carbohydrate 8g, fat 30 g, saturated fat 9g, fibre 1g, sugar 6g, salt 0.63 g

Recipe from Good Food magazine, November 2009.

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Grilled beef, carrot & rice noodle salad
20-minute rice supper
Garlic chilli chicken with cardamom rice
Spiced chicken with saffron rice
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Best Spanish Rice 

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Manchego Cheesy Rice

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Manchego Cheesy Rice recipe. Enjoy rice cooking recipes and learn how to make Manchego Cheesy Rice.

Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Pork Chop Chop Chop
Cook Time: 20 min - Level: Easy - Yield: 4 servings

Ingredients

2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper

Directions

Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.

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Salmon and rice loaf  

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