Bonnies Mandarin Chicken With Rice So Nice Recipes

BONNIE'S CHINESE HONEY GINGER CHICKEN

Steps:

• I use a small electric skillet unless I am doubling the recipe, then I use a large electric skillet. It is easier to regulate the heat using an electric skillet, but you can use a nonstick skillet if you prefer.
• Place the prepared chicken in the electric skillet.
• In a 2 cup Pyrex glass measuring cup, measure one cup of water, then add the rest of the 6 ingredients to make the sauce. Microwave for 2 1/2 minutes and whisk until smooth.
• Pour mixture over the chicken in the pan. The sauce will not cover the chicken completely.
• Cover the chicken with a lid and simmer over very low heat. My lowest simmer setting is almost on warm. Cook 30 minutes, turning the chicken two or three times with tongs, then remove the lid.
• Cook the chicken without the lid over low heat, stirring frequently as it thickens, basting the chicken with the sauce often. This will take about 20 or 30 minutes to become nice and thick.
• This is how it looks as it starts to thicken...
• As the sauce cooks, it thickens, and it will stick to the chicken. Serve over rice and add a tender crisp veggie stir fry. Enjoy!
• Let's eat!! Enjoy!

BONNIE'S CHINESE FRIED RICE

Steps:

• 1. THE DAY BEFORE: Prepare the stock and then use it to cook the rice in it the day before you make this recipe.
• 2. MAKING THE STOCK: Put the cut up chicken and all of the ingredients for the stock in a large stock pan with 3 quarts of water and bring to a boil, then turn to simmer. Simmer for one hour uncovered. Skim any foam off. Pass the stock through a collander to remove the solids. (Save the chicken for soup later. It can be frozen.) Cool the stock to room temperature and store in the fridge.
• 3. COOK THE SHORT-GRAIN RICE: Use the stock and cook the rice according to package directions until tender. Refrigerate.
• 4. MAKING THE FRIED RICE: Prepare the vegetables, measure the indicated amounts, grate the ginger, red and yellow bell peppers, red onion, green cabbage, slice the peas, dice carrot and celery, and set aside. Put a teaspoon of oil in a small skillet and scramble the beaten eggs. Transfer them to a cutting board and slice in strips. Set aside. Heat oil in wok, electric skillet, or large non-stick skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan. Add cooked eggs to vegetables and toss. (I like mine a little light brown) Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork, shrimp or chicken if desired. Garnish with green onions and sesame seeds. Serve immediately. Enjoy!
• 5. Cook's Tip: For a nice presentation, put the rice on an oval platter. Cut the Chinese Barbecued Pork Tenderloins at an angle in thin slices and "fan" the meat on top of the rice to serve.