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Feature Recipe

CHICKEN AND RICE WON TON CUPS

Russell Okubo

INGREDIENTS:

2 cups California medium grain rice washed and drained
2 ½ cups chicken stock
6 medium mushrooms thinly sliced
12 Won Ton Skins
1 oz vegetable oil
1 pound ground chicken
1 teaspoon fresh garlic
¼ chopped white onion
1 teaspoon chopped cilantro
1 ounce sesame oil
1 ounce oyster sauce salt and pepper to taste
1 head butter lettuce separated
1 bunch green onion

DIRECTIONS:

  1. Wash and cook rice in a rice cooker with chicken stock and mushrooms.
  2. Deep fry Won Ton skins at 350 degree temperature while holding a small ladle in the middle to create a well until crispy golden brown.
  3. Set aside to cool. Saute ground chicken on medium high heat in vegetable oil.
  4. Add garlic, onion, cilantro, sesame oil and oyster sauce till done. Mix chicken and rice together and fill in Won Ton cups.
  5. Garnish with chopped green onion.
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California Rice Commission

SACRAMENTO, CA
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(FAX) 916.387.2265

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