Braised Chicken and Rice in a Pot
What You Will Need
Ingredients
- half fresh free-range chicken
- 1 cup rice
- 2 cups water
- 1 fresh lily bulb
- 3 oz. ginkgo
- 1 Tbsp. goji berries
- 1 egg
- 4 pcs. cilantro
Marinade
- 1 Tbsp. ginger, shredded
- 1 Tbsp. green onion, shredded
- 1 Tbsp. corn starch
- 1 Tbsp. cooking wine
- 1 tsp. sugar
- 1 Tbsp. cooking oil
- 1 Tbsp. Lee Kum Kee Premium Bouillon Flavored with Chicken (No MSG Added)
- 3 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 2 tsp. Lee Kum Kee Premium Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
-
First, wash and dry the free range chicken. Cut the chicken into strips. Add the marinade ingredients to the chicken strips (reserve half of Lee Kum Kee Premium Bouillon Flavored with Chicken for later). Mix evenly and marinate for 10 mins.
-
Wash the rice and drain. Mix 2 cups of water with ½ Tbsp. of Lee Kum Kee Premium Bouillon Flavored with Chicken to make the broth and pour into rice. Boil on low heat until the rice is half cooked.
-
Spread the marinated chicken pieces on the rice. Add fresh lily bulb, ginkgo and goji berries. Cover and cook on low heat for 30 mins. Crack an egg and add it on top of the ingredients. Simmer for 3 minutes until done and garnish with cilantro.
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