Prepare rice per manufacturer’s directions. Place chicken and rice in a bowl and mix. Select at least two of the optional vegetables and combine. In a separate container mix oil, vinegar and, if using, mustard; mix vigorously. Adjust to taste; if it tastes too strongly of vinegar add another teaspoon of oil. Pour oil and vinegar mixture over chicken and rice mixture and stir. Add salt and pepper to taste if desired. Serve.
This recipe was inspired in part by the song “Chicken Soup with Rice”. When I was a kid I used to get “kitchen” and “chicken” mixed up, and since the recipe sort of includes everything but the kitchen sink I called it “chicken sink”.
Canned chicken. My store had two brands, Hormel and Swanson. The Swanson was a 4.5 oz. can and lists “modified food starch”. The Hormel was a 5 oz. can and lists specifically “modified potato starch”. Either one will do in terms of portion size. Swanson also sells a three pack of 3 oz. cans and if you use those I suggest where recipe calls for 1/4 cup use 3 tablespoons instead, and 2 tsp each of oil and vinegar. My supermarket did not have the chicken in with the canned fish, it was in the canned meat aisle with the corned beef hash.
If you are looking in the meat section for a quick chicken alternative I do not recommend the Purdue Shortcuts carved chicken breasts. The texture of these is more like real chicken and will provide a different eating experience for the Iron Chef Judge. These products also have their own flavorings which were not taken into account. Lastly, they contain soy protein.
Rice. While one can use leftover rice, or make rice especially for this occasion, I recommend using the 90 second microwave bags. Uncle Ben’s makes such a rice under the name “Ready Rice”. Three varieties were tested for this: white rice, brown rice, and long grain and wild rice.
Other vinegar options that have been tested are balsamic vinegar and rice vinegar.