Best Bonnies Mandarin Chicken With Rice So Nice Recipes

Traditional Mandarin Fried Rice image

Provided by Ming Tsai

Categories side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 10

Canola oil
3 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch chopped scallions, green and white separated
1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
8 cups cooked, day-old long grain rice
3 tablespoons thin soy sauce
1/2 teaspoon white pepper
Salt to taste

Steps:

In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

Aunt Bonnie's Chicken and Rice image

Provided by Vicki Kiddy

Categories < 4 Hours

Time 1h30m

Yield 5-6 serving(s)

Number Of Ingredients 5

4 -5 chicken breasts (bone in)
2 cups long grain rice
4 -5 cups chicken broth
1/2 cup real butter
salt and pepper, be sure and use enough salt and pepper

Steps:

Boil chicken with 1/2 stick butter, salt and pepper --
After chicken is completely done, drain broth and keep.
Debone chicken and shred or cut in chunks.
Butter a 3 quart oven safe casserole, put rice in bottom of dish, lay chicken on top of rice (I always add more salt and pepper at this time) and pour your reserved broth (I even use canned broth if I need more) over rice and chicken -- cut the remaining stick of butter and put on top and put casserole in a 350 to 400 degree oven and cook until rice is done -- if mixture looks dry, pour in more broth and continue to cook. I usually leave in oven for an hour -- Enjoy!

Nutrition Facts : Calories 663.1, Fat 30.7, SaturatedFat 15.2, Cholesterol 123, Sodium 818.1, Carbohydrate 59.9, Fiber 1, Sugar 0.7, Protein 33.5