Chinese Chicken and Rice

Ingredients

• ¾ cup soy sauce
• ⅓ cup molasses
• ⅓ cup toasted sesame oil
• 2 tablespoons brown sugar
• 1-1½ tablespoons garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 chicken breast halves
• 3 cups long grain or parboiled rice
• 1½ quarts chicken stock
• ½ teaspoon salt
• ½ teaspoon red pepper flakes
• ¼ cup rice vinegar
• 3 tablespoons peanut oil
• 2 tablespoons fresh ginger
• 1 tablespoon brown sugar
• 2 teaspoons garlic
• 1½ teaspoons jalapeño pepper
• 1½ cups scallion
• 1½ cups toasted almonds

Directions

• In large bowl, combine soy, molasses, sesame oil, sugar, garlic, salt and pepper; mix well. Add chicken breasts and toss to coat well; cover and refrigerate at least 4-6 hours before using as directed. Drain marinade from chicken. Reserve chicken. Place marinade in saucepan and bring to a boil; simmer 3-5 minutes. Remove from heat; cool, cover and refrigerate until ready to use as directed.
• In large saucepan, bring stock to a boil; add rice, salt and pepper flakes; return to a boil, cover, reduce heat to a simmer and cook 18-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let stand 15 minutes before fluffing with fork.
• In bowl, combine ¾ cup reserved, boiled chicken marinade, rice vinegar, oil, ginger, sugar, garlic and jalapeño; add half mixture to rice and toss with rice to coat. Adjust seasonings. Cool.
• To Serve: Scoop ¾ cup rice mixture onto hot plate and arrange grilled sliced chicken breasts over rice. Drizzle with 1 tablespoon. reserved marinade. Garnish with 2 tablespoons each of scallion and almonds before serving. May be served with grilled game, pork or fish.