My mom made this dish for my brother and I when we were kids.  We loved it.  We would eat all of it or if we had left overs they did not stay as left-overs for long.

It is not a hard recipe to do and you will love it.

Ingredients:

• 2 lbs chicken
• 1 cup of scallions
• 3 cups mushroom
• ½ cup corn starch
• ¼ cup of olive oil
• 1 cup of white rice
• 1 cup of chicken broth
• 3 tomatoes

 

Direction:

1. Cut the 2 lbs of chicken into chunks and place in a bowl with the corn starch.
2. Mix the corn starch and the chicken chunks together and make sure all the chicken is covered.
3. Once all the chicken pieces are covered with the corn starch place the chicken into a pan with the oil.
4. Brown the chicken. As you are browning the chicken get 2 cups of water boiling.
5. Once the water is boiling put in 1 cup of rice.
6. When all the chicken is browned place in a bowl. With the left-over oil place the cut mushrooms and half of the scallions in the pan and cook for 2 minutes stirring.
7. Add the chicken back into the pan with the mushrooms and the scallions. Add 1 cup of chicken broth and ¾ of cherry wine.  The cherry wine is optional.  It tastes good with or without it. If you do leave it off add ¾ of broth in.
8. Cover and cook for 10 minutes. Stir in ½ teaspoon of thyme and 1 teaspoon of tarragon.
9. Cut the 3 tomatoes in half and then into 8 slices and add into the pan. Cook for another 2 minutes.

10. If there is too much water add some corn starch to a little cold water mix together. Add the mixture in a few places and cook for another 2 mins.

Serve over rice and enjoy.