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March 25, 2006 | Episode 12

Roasted Chicken, Watercress, and Brown Rice
All it takes is a couple of ingredients from the store to turn Chinese takeout rice and dumpling or soy sauce into a quick weeknight meal.
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Roasted Chicken, Watercress, and Brown Rice


  • Hands-On Time: 15 minutes
    Total Time: 15 minutes
    Makes 4 servings
1/2 3-pound rotisserie chicken, shredded
1 to 1 1/2 cups cooked brown rice
1/3 cup thinly sliced scallions
2 to 3 tablespoons takeout dumpling sauce or low-sodium soy sauce
1 small bunch watercress, stems removed
1/4 teaspoon black pepper
1 8-ounce can water chestnuts, drained and diced (optional)
                                                                   1 head Boston, Bibb, or iceberg lettuce, leaves        
                                                                   separated

In a medium bowl, combine the chicken, rice, scallions, dumpling or soy sauce, watercress, pepper, and water chestnuts (if using). Set aside for 5 minutes to allow the flavors to meld. Spoon some of the chicken mixture onto each lettuce leaf and place on a platter.

Tip: You could omit the lettuce leaves and serve this as a main-course salad.

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