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                                                                  There are two kinds of rice in this luxurious chicken stir-fry: fragrant jasmine rice and oval Korean rice cakes, which look like sliced scallops and have a deliciously chewy texture. Lightly toasted sliced almonds and slivers of daikon add an appealing crunch.

                                                                  Ingredients
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 3 tbsp dry sherry
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 1/4 cup jasmine rice
                                                                  • Yes No 1/2 2 oz cup sliced almond
                                                                  • Yes No 20 frozen asian thin rice cakes
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 4 small oz button mushroom caps
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No white pepper
                                                                  • Yes No 4 oz daikon radish
                                                                  • Yes No 1/2 cup unsweetened coconut milk
                                                                  • Yes No asian sesame oil
                                                                  • In a medium bowl, whisk the egg white until frothy. Whisk in the cornstarch, 1 tablespoon of the sherry and 1 teaspoon of salt. Add the chicken breasts and toss to coat. Refrigerate for at least 4 hours or overnight.
                                                                  • Preheat the oven to 350°. In a medium saucepan, cover the jasmine rice with 2 cups of water and bring to a boil. Cover the saucepan and cook over low heat for 12 minutes. Turn off the heat and let the rice stand, covered, for 5 minutes. Fluff the rice and transfer to a large rimmed baking sheet; spread it out in an even layer. Let cool to room temperature, then cover and refrigerate until chilled.
                                                                  • Spread the sliced almonds in a pie pan and bake for about 4 minutes, or until pale golden. Let cool.
                                                                  • In a medium saucepan of boiling salted water, cook the rice cakes until tender but still chewy, about 7 minutes. Drain and spread them out on a large plate. Add 4 cups of water and 1 tablespoon of oil to the saucepan and bring to a boil. Add the chicken and simmer over low heat, stirring once or twice, until the outside turns white, about 25 seconds; drain. In a bowl, mix the mushrooms with the lemon juice.
                                                                  • In a wok, heat the remaining 3 tablespoons of oil until shimmering. Add the onion and cook over moderate heat until translucent, 5 minutes. Add the garlic and ginger and stir-fry until fragrant, 4 minutes. Add the mushrooms and cook over moderately high heat until softened, 3 minutes. Add the chicken and rice cakes, season with salt and pepper and stir-fry for 1 minute. Add the remaining 2 tablespoons of sherry and simmer for 10 seconds. Add the rice and heat through. Add the almonds and daikon and toss again. Stir in the coconut milk. Off the heat, season with salt and pepper and a drizzle of sesame oil. Serve at once.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 4
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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