Chinese chicken curry recipe

How to Prepare / Make / Cook - ?Chinese chicken curry recipe

Onion and Garlic Rice

Rice is a wonderful accompaniment for Western-style beef or chicken stews. Instead of plain steamed rice, I often make flavored rice.

2 tablespoons canola, com, or peanut oil
1 medium onion, chopped
2 garlic cloves, pureed or put through a garlic press
2 cups long-grain rice
2 cups Chinese chicken broth (page 64) plus 1 teaspoon salt or
1 (13 ¾ -ounce) can chicken broth and enough water to make 2 cups
3 tablespoons minced parsley

1. Heat the oil in a skillet over medium heat and brown the onion. Add the garlic and stir a few times. Remove the pan from the heat and transfer the onion and garlic to a 2-quart saucepan.

2. Add the rice and broth to the saucepan. Stir, cover the pan, and bring to a boil over medium heat. Reduce the heat to medium-low and cook until the surface of the rice is marked with holes and all the visible liquid has been absorbed, about 5 minutes.

3. Gently stir the rice, scraping down the sides. Immediately turn the heat down to very low. Cook, covered, for 20 to 30 minutes, or until the rice is cooked through and tender. Remove from the heat.

4. When ready to serve, transfer the rice to a covered serving dish and sprinkle with parsley.