One Pot Chinese Chicken and Rice
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
451 kcal
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Course
Main Course
One Pot Chinese Chicken and Rice
Description
The One Pot Chinese Chicken and Rice recipe starts by marinating chicken thighs in a sauce of oyster sauce, dark soy sauce, cooking wine or mirin, garlic, and white pepper. The chicken is lightly pan-seared, then removed to prepare aromatics like garlic, ginger, and onion. Rice is added and coated in oil before adding chicken broth, reserved marinade, and the broccoli stems to simmer.
Chicken is placed on top while the dish simmers covered until the rice absorbs the liquid and the chicken cooks through. Finally, tender Chinese broccoli leaves are scattered over, the pot is rested, and the dish is served garnished with green onion and sesame seeds, bringing a balance of umami, spice, and freshness.
This meal yields tender chicken and fluffy rice infused with savory sauce and vegetables. Variations allow changes in chicken cuts and greens, and the recipe advises on rice types and adjustments for brown rice, emphasizing adaptability.
The dish suits balanced, whole-meal preparation, with nutrition information provided, showing a mix of protein, fiber, and moderate fat. It represents a classic home-style Chinese rice dish prepared conveniently in a single pot.
Ingredients
- 1 tbsp neutral cooking oil generic cooking oil
- 2 garlic minced, cloves
- 1 tsp ginger , grated
- 1 onion , finely chopped
- 500g (1 lb) chicken thighs , skinless boneless, halved (Note 1)
- 1 Chinese broccoli Note 2, big bunch with thick stems
Rice:
- 1 cup (180g) white rice Note 3, uncooked
- 1 1/2 cups (375 ml) chicken broth , low salt
Sauce:
- 2 cloves garlic , small, chopped
- 2 tbsp Chinese cooking wine or Mirin (Note 4)
- 3 tbsp oyster sauce (or sub with Hoisin)
- 1 1/2 tbsp dark soy sauce (Note 5)
- 1/4 tsp white pepper (or black)
Garnish:
- green onion , sliced
- sesame seeds
Instructions
- Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.
- Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.
- Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!
- Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.
- Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.
- Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.
- Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.
- Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).
- Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.
- Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!
Notes
- Chicken breast can be used but should be marinated at least 20 minutes to retain juiciness.
- Use thick-stemmed Chinese broccoli (Gai Lan) for better texture; thinner stems can be placed atop chicken instead of cooking in liquid.
- Other Asian greens or frozen diced vegetables can be added carefully depending on their cooking times to avoid overcooking.
- Use ordinary white rice types like long grain, medium grain, or jasmine for best results; avoid risotto or paella rice.
- Adjust water and cooking times for brown rice as detailed in the recipe instructions.
- Substitute Chinese cooking wine with dry sherry or mirin, or omit for non-alcoholic version adding chicken stock powder.
- Use low sodium soy sauce to control saltiness.
User Reviews
Overall Rating
4.9
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