Teriyaki Chicken Mushroom Pilaf
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
is one of the new 'Solo' series recipes provided by
Bill Hilbrich from Saint Cloud, Minnesota.
boneless, skinless chicken breast
1 teaspoon diced ginger root
1 clove of garlic smashed and diced
1 tablespoon soy sauce
1 tablespoon of sherry
1 teaspoon of sugar
1 small ( 4 ounce ) can sliced mushrooms
1/3 cup raw rice NOT instant.
1 teaspoon of cooking oil
chicken into 1/4 inch pieces, and mix the next five
ingredients and use to marinate the chicken in a shallow
dish for at least a half hour.
the liquid from the canned mushrooms into a measuring
cup and add enough additional chicken stock to make
2/3 cup liquid.
a shallow pan with a tight fitting cover and add the
the chicken and stir until the meat starts to turn
white on all sides, add mushrooms and raw rice grains.
until the rice is mixed with the oil and then add
and reduce flame to the lowest level.
for 15 minutes without lifting the cover, and then
let sit for an additional 5 minute with no heat before
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