2 tablespoons margarine, divided
1 1/4 cups water to boil
2 stalks celery, sliced
1 medium onion, chopped
2 tablespoons miso long-grain rice
2 cloves garlic, peeled and sliced
1 teaspoon chopped fresh ginger root (optional)
salt and pepper to taste
crushed red pepper to taste
Bring a large pot of water to a boil. Add chicken while carrots and onions are still tender. Cook until chicken is opaque yellow, about 5 minutes. Cover, remove pot and drain on paper towels.
Saute celery in 2 tablespoons of water along with mustard and rice for 5 minutes. mix in garlic, ginger and salt/pepper to taste.
Place chicken skin side