INGREDIENTS
4 lb
chicken cutlets
10 cups
chicken broth to boil the chicken
4 stalks
scallion whites set aside greens
4 pieces
ginger
2 cloves
garlic
2 Tablespoons
soy sauce
1 Tablespoon
xiao xing rice wine
1 Tablespoon
salt
1 tsp
ground pepper
1/2 tsp
sesame oil
1 Tablespoon
vegetable oil
2 cloves
garlic
1 piece
ginger
2 cups
jasmine rice
3 1/2 cups
chicken broth from the chicken
1/2 tsp
sesame oil
1 tsp
salt
1/4 cup
toyo
1/4 cup
chili sauce bottled
1 medium
cucumber
1/2 cup
roasted peanuts
2 tsp
granulated sugar
4 stalks
scallion greens