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1
Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
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2
While the chicken is cooking, dice your onions.
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3
Slice the cabbage in half, then cut each half into thin strips.
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4
Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
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5
Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
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6
Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt.
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7
Add back in, the chicken.
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8
Add the julienne carrots and dry rice.
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9
Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
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10
Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
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11
Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.
