Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut onion into wedges. In a wok or large pan heat sesame oil and brown the chicken with the onions until the onions are transparent. Add soy sauce and sprinkle with salt and pepper. Put the chicken on the cooked rice in the pie plate. Steam for about 30 minutes or until the chicken is done. Serve warm. If you have a rice cooker, you can just put the braised onions and chicken on top of the raw rice and cook it that way. Posted by Stephen Ceideburg Dec 17 1989. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 101 (16%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0mg||0 %|
|Sodium 560.8mg||19 %|
|Potassium 131.4mg||3 %|
|Total Carbohydrate 114.5g||34 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 108.5g|
|Protein 11.8g||17 %|
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Calories per serving: 617
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