Baked Chinese Chicken and Rice
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
50 mins
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Additional Time
30 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
550 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese
Baked Chinese Chicken and Rice
Description
The recipe begins by marinating boneless, skinless chicken thighs in soy sauce, Chinese cooking wine, oyster sauce, sesame oil, and garlic to infuse savory, slightly sweet umami flavors. Meanwhile, long-grain rice is combined with vegetable oil, minced garlic, green onion whites, mixed vegetables, dark soy sauce, additional cooking wine, chicken stock, and water, then partially cooked by boiling the liquid before transferring to a baking dish.
The marinated chicken is placed atop the rice mixture in the baking pan, covered with foil for the initial bake to allow steam to cook the rice and chicken simultaneously. Subsequently, the foil is removed to baste and oil the chicken and continue baking uncovered, promoting caramelization and absorption of the liquids resulting in fluffy rice and richly glazed chicken pieces. A final broil step can be used for extra browning.
After resting, the dish is garnished with sliced green onions and served. This recipe provides a straightforward baked meal with layered flavors and minimal hands-on time.
Chicken breast can be substituted by cooking the rice first, then adding the chicken on top midway through baking, ensuring proper cooking without drying out.
Ingredients
For the Chicken and Marinade
- 1 pound chicken thigh halved, boneless, skinless
- 1 tablespoon soy sauce
- 2 tablespoons Chinese cooking wine or Mirin or dry sherry
- ¼ cup oyster sauce
- 1 teaspoon sesame oil
- 1 clove garlic minced
For the Rice
- 1 ½ cups long grain white rice uncooked
- 2 tablespoons vegetable oil
- 4 green onions whites only
- 2 cloves garlic minced
- 2 cups mixed vegetables thawed, frozen
- 1 tablespoon dark soy sauce
- 2 tablespoons Chinese cooking wine or dry sherry or Mirin or cooking sake
- 1 ½ cups chicken stock or chicken broth, low sodium
- 1 ½ cups water hot
Garnish:
- green onion thinly sliced
Instructions
- Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours.
- Preheat oven to 350°F (180°C).
- Place rice ingredients, including oil, soy sauce, cooking wine, stock, and water, in a medium pot and bring to a boil.
- Pour liquid into a 9x13 pan and add the rice and vegetables spreading them out evenly.
- Remove chicken pieces from the marinade (reserving marinade) and place on top - chicken will be partially submerged in the liquid.
- Cover with foil and bake for 15 minutes.
- Remove foil, baste the chicken with remaining Marinade (dab it on generously), spray chicken with oil then bake for a further 20 minutes until chicken is caramalized, the liquid is absorbed and rice is fluffy. If you want more caramelization on the chicken, flick the broiler on for a few minutes.
- Set aside for 10 minutes before fluffing rice then serving, garnished with scallions if using.
Notes
- Chicken breast can be used by adding it on top of partially baked rice when foil is removed for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550 | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 107mg | 36% |
| Sodium | 1152mg | 48% |
| Potassium | 616mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6675IU | 134% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 68mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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