Name of Dish Type: Ethnicity: Source: Contributor: Chicken Rice Rice & West Indian / Patsy Balwant Pamela (Guyanese Style) Meat Chinese Reeshma George Balwant Quantities Units Ingredients 1-2 cups white rice 4-5 cups water 1 --- onion 1 --- carrot 1 --- green onion ½ cup green peas ½ lb boneless/ Skinless chicken breast 2 tsp or tt table salt 1 tsp or tt black pepper 1 tsp or tt garlic powder 2 Tbsp or tt Chinese sauce ½ tsp or tt soya sauce ¼ cup vinegar Directions: 1. Cooking the rice: Boil approximately 4 cups of water on high heat. Season boiling water with ½ tsp of salt. Allow the water to boil prior to putting rice into the pot. Prior to adding the rice to the water wash the rice under tap water being sure to get rid of as much dirty water from the container- do this twice. Allow rice to boil for approximately 10 minutes (at your discretion) - there must be some grain left in the rice, you do not want the rice to be too soft. Strain rice- while rice is straining run cold tap water over in the sink to stop the cooking process. 2. Preparing the meat: Dice the boneless/ skinless chicken breast into approximately ½ centimetre cubes. Place the chicken cubes into a bowl. Pour ¼ cup of vinegar over the chicken- mix to ensure all cubes are coated with vinegar. Rinse with water from the tap- place chicken in a strainer to ensure no vinegar water sitting at the bottom of bowl. 3. the chicken into a clean bowl. Season chicken with ½ Seasoning the meat: tsp or tt of salt, ½ tsp or tt of black pepper, ½ tsp or tt of garlic powder. Stir and place aside until ready for sautéing. 4. Dice 1 onion into cubes. Peel and dice one carrot. Dice one green onion. 5. Cooking the meat: Pre- heat a wok or sauce pan on medium with a Tbsp of vegetable oil or olive oil. Place the chicken into the sauce pan and sauté for approximately 3-4 minutes. Pour onions, green onions, carrots, and ¼ cup of green peas into wok or sauce pan. Stir and allow cooking for approximately 4 minutes (to
Name of Dish Chicken Rice (Guyanese Style) Type: Rice & Meat Ethnicity: West Indian / Chinese Source: Patsy Balwant Reeshma Balwant Contributor: Pamela George Quantities Units Ingredients 1-2 4-5 1 1 1 ½ ½ 2 1 1 2 ½ ¼ cups cups --- --- --- cup lb tsp or tt tsp or tt tsp or tt Tbsp or tt tsp or tt cup white rice water onion carrot green onion green peas boneless/ Skinless chicken breast table salt black pepper garlic powder Chinese sauce soya sauce vinegar Directions: 1. Cooking the rice: Boil approximately 4 cups of water on high heat. Season boiling water with ½ tsp of salt. Allow the water to boil prior to putting rice into the pot. Prior to adding the rice to the water wash the rice under tap water being sure to get rid of as much dirty water from the container- do this twice. Allow rice to boil for approximately 10 minutes (at your discretion) - there must be some grain left in the rice, you do not want the rice to be too soft. Strain rice- while rice is straining run cold tap water over in the sink to stop the cooking process. 2. Preparing the meat: Dice the boneless/ skinless chicken breast into approximately ½ centimetre cubes. Place the chicken cubes into a bowl. Pour ¼ cup of vinegar over the chicken- mix to ensure all cubes are coated with vinegar. Rinse with water from the tap- place chicken in a strainer to ensure no vinegar water sitting at the bottom of bowl. 3. Seasoning the meat: the chicken into a clean bowl. Season chicken with ½ tsp or tt of salt, ½ tsp or tt of black pepper, ½ tsp or tt of garlic powder. Stir and place aside until ready for sautéing. 4. Dice 1 onion into cubes. Peel and dice one carrot. Dice one green onion. 5. Cooking the meat: Pre- heat a wok or sauce pan on medium with a Tbsp of vegetable oil or olive oil. Place the chicken into the sauce pan and sauté for approximately 3-4 minutes. Pour onions, green onions, carrots, and ¼ cup of green peas into wok or sauce pan. Stir and allow cooking for approximately 4 minutes (to