Soak rice in cold water for 30 minutes. Drain and combine with water in medium-sized saucepan. Bring rice to a boil then reduce to a simmer. Cook about 30 minutes or until water is absorbed. Once cooked, Set rice aside to cool. In a hot wok, add peanut oil. Add garlic, mushrooms, sausage and ham. Stir fry for 1 minute. Combine mixture to cooled rice.
4 chicken breasts, skin on, bone-in
4 tablespoons unsalted butter, melted
2 cups hoisin sauce
Preheat oven to 400 degrees. Using a small knife, make a 3-inch pocket along the breast bone. Stuff each breast with 3 tablespoons of rice stuffing. Brush each breast with butter and hoisin sauce. Place in oven and bake for 40 minutes, brushing skin with hoisin sauce every 10 minutes.
4 tablespoons peanut oil
2 bunches baby bok choy, leaves separated and whole
1 clove garlic, crushed
1/8 teaspoon ginger, sliced
1/2 cup scallions, chopped, for garnish
In a hot wok, add peanut oil. Add garlic and ginger and toss. Add bok choy and stir fry until tender, about 2 minutes.
To serve, arrange divide and arrange bok choy on each plate. Place a chicken breast on top of greens and sprinkle with scallions.
Yield: 4 servings