Baked Chinese Chicken & Rice
Baked Chinese Chicken & Rice
This is a one pan dish which is basically fried rice and chicken cooked together. I made this on 8 Aug 2018, tender and juicy chicken, very flavorful, and the rice has a nice flavor as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Chicken and Marinade
- 500 grams chicken thighs, boneless, skinless, halved, (1 lb)
- 1 tablespoon soy sauce, light or dark, your choice
- 2 tablespoons Shaoxing wine
- 1/4 cup oyster sauce
- 1 teaspoon sesame oil
- 1 clove garlic, smashed and minced
For the Rice
- 1 1/2 cups dry white rice
- 2 tablespoons cooking oil
- 1 small onion, diced
- 2 cloves garlic, smashed and minced
- 2-3 cups frozen mixed vegetables, not thawed
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 1/4 cups chicken broth, Shortcut
- 1 1/2 cups hot water
For Garnish
- spring onions, sliced
Instructions
- Boneless chicken thighs are not available where I live, and it is really easy to do yourself. Simply remove the skin, trim off any large pieces of fat, lay the thigh skin said down, slice the thigh in half, to the left or right of the bone, this gives you one piece free of bone, and the other piece will have the bone on the edge. Just cut the bone out from that piece. Make sure to remove any cartilage on the meat where the ends of the bone were. I used 8 thighs, and since they are halved (16 pieces) as the recipe states, this is ready for use now. Keep the bones, skin, and fat for another step if you desire.
- The 4 liquids used in the marinade, from left to right, Light Soy Sauce, Shaoxing Wine, Oyster Sauce, and Sesame Oil.
- Mix the Marinade ingredients in a bowl or zip lock bag, then add the chicken and mix together. Set this aside for at least 20 minutes or up to 24 hours, covered, in the fridge.
- Now if you deboned the thighs yourself, you are in luck, now you can make broth as called for in this recipe. This is just a small amount of bones and skin, so no need to pressure cook this or add anything extra. I simply put the bones, skin, and fat in a small sauce pan, covered with about 2 inches of water and added simply a teaspoon or so of black peppercorns. Bring to a boil, reduce to a simmer for about 20 minutes, there, you just made chicken broth. Strain the broth and use as directed in the recipe.
- Preheat your oven to 180° C (350° F). Get out a 9x13 baking dish.
- Add all the Rice ingredients to the baking dish, mix and spread out rice evenly.
- Remove the chicken from the marinade, and reserve the marinade. Place the chicken on top of the rice mixture, it will be in the liquid as well, this is perfectly fine. Cover with foil and bake for 20 minutes.
- Remove foil and baste the chicken with the reserved marinade. Spray the chicken with oil, bake, uncovered for another 30 minutes, the chicken should be nicely caramelized and the water absorbed the rice. This poorly taken photo is before the basting.
- Let rest for 10 minutes. While it is resting, go ahead and slice some spring onions.
- Fluff the rice, sprinkle some sliced spring onion over the top, serve and enjoy.
Notes
Low cost.
Shortcut: Chicken Broth.
The Real Person!
The Real Person!
I did a standard rookie mistake, I did not have any foil, the foil is key here to steam the rice. However, this can be made with no foil, you just have to bake it longer or the rice will be under cooked and a bit hard. Overall, the chicken is juicy and tender, and both the chicken and rice is flavorful. Go heavy handed with the vegetables, I only used 2 cups as originally stated, I will remake this again, and use 3 cups, and foil! 🙂