Chinese chicken and broccoli recipe

How to Prepare / Make / Cook - ?Chinese chicken and broccoli recipe

Chinese chicken and broccoli recipe :

Steam Pot Steamed Rice

Although the Yunnan steam pot is designed especially for cooking the famed Yunnan steam Pot Chicken (page 177), I’ve found that it also makes perfect rice without any worry of burning or need to observe the different stages of cooking rice on the stove. What’s more, the hard-fired clay retains heat and keeps the rice warm. The attractive and interesting design makes it a perfect serving dish as well.

2 cups long-grain rice
2 ¼ cups water

1. Place the rice in a bowl and cover with cold water. Rub the grains between your hands and then drain. Wash and drain 3 or 4 times. Drain by tipping the bowl carefully to pour out as much water as possible without spilling the grains or drain in a strainer.

2. Transfer the rice to a steam pot and pour in the water. Be sure all the grains are totally submerged and the surface of the rice is smooth and even. Cover the steam pot and place in a wok, stockpot, or roaster. Be sure there is enough room around the pot for you to lift it out when the rice is cooked. Add water so that the steam pot is sitting in water up to the bottom or middle of the handles. Do not overfill or the water will boil into the steam pot through the inner chimney or the lid. Cover the wok or pot and bring the water to a boil.

3. when the water reaches a boil, reduce the heat until the water maintains a slow boil. Cook for 30 to 40 minutes, or until a grain of rice is totally smooth when pressed between the finger tips. It is not necessary to stir the rice or check it during the cooking procedures. Just be sure that the water in the pot in which the steam pot is sitting does not boil away. Replenish with more boiling water as needed.