1. In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork. 2. In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve. 3. In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3-5 minutes. Add chicken and continue stirring for 2 minutes, then add 1/2 cup soy-sake sauce and stir until chicken is cooked, 2 minutes longer. 4. Divide rice among 4 bowls. Top with chicken, remaining sauce, and cilantro. Serve with ginger. ---------------------------------------------------------------------------
Nutrition
Ingredients
