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Fujian Chicken and Rice


Fujian Chicken and Rice
1/2 cup red rice, soaked in warn water for two hours
1/2 young chicken with its skin and bones, cut into two-inch pieces
2 cloves fresh garlic, peeled and minced
1 small chili pepper, seeded and coarsely chopped
2 Tablespoons vegetable oil
6 dried Chinese black mushrooms, soaked for twenty minutes, stems discarded, mushrooms quartered
6 Tablespoons fresh soy beans out of their pods
1 Tablespoon thin soy sauce
1 Tablespoon dark soy sauce
1 teaspoon sesame oil
1. Drain the rice, then rise with cold water, and drain thoroughly, and put into a serving casserole.
2. Mix chicken with garlic and chili pepper, toss well, and let rest for twenty minutes.
3. Heat wok, add the oil, and stir-fry the chicken pieces for one minute until crisp on the outside, then add the mushrooms and stir-fry for two more minutes. Remove everything to the casserole.
4. Add soybeans and both soy sauces and one cup of water. Bring to the boil, then reduce heat to a simmer and cover the casserole and let it simmer for twenty minutes, then remove the cover and continue to simmer for ten more minutes, then remove it from the heat source, and let it rest for fifteen minutes before adding the sesame oil, and bring it to the table and serve.

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