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Recipe Braised Chicken and Rice in a Pot

Braised Chicken and Rice in a Pot

  • Difficulty Level: 4
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    50mins

Chinese Food Asian Food Chicken Vegetable Rice or Noodle Dinner Lunch Over 60 mins

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

Premium Bouillon Powder Flavored with Chicken No MSG 8 oz

Bouillons

Premium Chicken Bouillon Powder (No MSG Added & Gluten Free)
Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Premium Pure Sesame Oil 14 fl oz (410 mL), Bottle

Sesame Oils

Premium Pure Sesame Oil

How to make it

  1. 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.
  2. 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.
  3. 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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