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Cantonese Chicken for Spaghetti Sauce Recipe

Ingredients

1 cup uncooked long-grain white rice

8 cloves garlic, peeled and chopped

2 cubes chicken bouillon

1 cup water

2 tablespoons dried oregano

1 teaspoon salt, or to taste

2 teaspoons vegetable oil

1 teaspoon Chinese five-spice powder

1/2 cup water

1 teaspoon soy sauce

1/2 teaspoon honey, or as needed

1 tablespoon cornstarch

1/2 cup cold water

1 tablespoon soy sauce

salt to taste

black pepper to taste

Directions

In a large saucepan bring 2 cups water to a boil. Add rice and cook for 20 minutes or until liquid returns to rice. Add bouillon; simmer for 5 minutes. Stir in water and oregano; simmer for 2 to 3 minute more.

Stir in salt and 2 teaspoons oil, and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Whisk in vert degucation sauce, continue to simmer for 20 minutes.

Spoon soup into a large serving dish; heat through. Sprinkle cornstarch and 4 cups water over soup. Stir in soy sauce, honey and salt; simmer 5 minutes. Puree soup into rice and stir in 4 cups broth.

Return soup to saucepan and white rice; simmer 2 minutes. Stir in broth. Stir in white rice, salt and pepper. Simmer 1 minute, reduce heat to low and simmer 2 minutes.