Chicken Cooked With Rice

• 1 1/2 cups long-grain white rice
• 1/2 pound skinless and boneless chicken thigh meat, coarsely chopped
• 1 tablespoon light soy sauce
• 2 teaspoons plus 1 tablespoon dark soy sauce
• 2 teaspoons rice wine or dry sherry
• 1 teaspoon salt
• 2 teaspoons Oriental sesame oil
• 1 teaspoon cornstarch
• 1 1/2 tablespoons peanut oil
• 2 teaspoons finely chopped peeled fresh ginger
• 2 tablespoons finely chopped scallions

1. Put the rice in a Chinese clay pot or a heavy medium-size saucepan.
2. Pour in enough water to cover the rice by 1 inch.
3. Bring to a boil and cook until most of the water has evaporated, about 15 minutes.
4. Reduce heat to very low and cover tightly.
5. Combine the chicken with the light soy sauce, 2 teaspoons of the dark soy sauce, the rice wine, salt, sesame oil and cornstarch.
6. Heat a wok or skillet until it is hot.
7. Add the peanut oil and the ginger and stir-fry for 10 seconds.
8. Add the chicken and stir-fry for two minutes.
9. Pour the mixture on top of the rice, cover and continue to cook over very low heat for 10 minutes.
10. Drizzle the remaining tablespoon of dark soy sauce over the chicken, sprinkle with scallions and serve.

longgrain white rice, thigh meat, soy sauce, soy sauce, rice wine, salt, sesame oil, cornstarch, peanut oil, fresh ginger, scallions

Taken from cooking.nytimes.com/recipes/4306 (may not work)