Chinese Chicken Cooked with Rice

Yield: 4 Servings
1 1/2 c Long grain white rice
8 oz Boneless chicken thighs
- with skin removed
1 T Light soy sauce
2 t Dark soy sauce
2 t Rice wine or dry sherry
1 t Salt
2 t Sesame oil
1 t Cornstarch
1 1/2 T Peanut oil
2 t Minced peeled fresh ginger
--------------------------GARNISH-------------------------------
tb Dark soy sauce tb Finely chopped scallions
PUT RICE IN CLAY POT or medium-sized pot with water to cover about
-inch. Bring rice to boil; cook until most water evaporates. Reduce
heat to low and cover tightly. Coarsely chop chicken; combine with soy
sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute
pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add
chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of
the rice, cover, and continue to cook for 10 minutes. Just before
serving, drizzle the soy sauce on top of the rice and garnish with the
scallions.