One Pot Chinese Chicken and Rice
All the flavours of Chinese marinated chicken and fried rice made together in one pot, with plenty of greens for a complete meal.
Ingredients
- 1 tbsp oil
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 onion, finely chopped
- 500g (1 lb) chicken thighs, skinless boneless, halved
- 1 big bunch Chinese broccoli, thick stems separated from leafy parts
- 1 cup (180g) uncooked white rice
- 1½ cups (375 ml) low-salt chicken stock
- 2 cloves garlic, small, chopped (for sauce)
- 2 tbsp Chinese cooking wine or Mirin
- 3 tbsp oyster sauce
- 1½ tbsp dark soy sauce
- ¼ tsp white pepper
- Green onion, sliced, to serve
- Sesame seeds, to serve
Original recipe: https://www.recipetineats.com/one-pot-chinese-chicken-and-rice/
Method
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Combine garlic, Chinese cooking wine, oyster sauce, dark soy sauce, and white pepper in a large bowl. Add chicken and marinate for at least 10 minutes (or overnight).
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Cut Chinese broccoli stems into 2.5cm pieces; cut leafy parts into 5cm pieces. Keep separate.
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Heat oil in a large pot over medium-high heat. Cook chicken until golden, about 90 seconds per side. Remove and set aside, reserving the marinade.
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In the same pot, add onion, garlic, and ginger; cook 2 minutes until lightly golden.
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Stir in rice to coat with the oil. Add broth, reserved marinade, and broccoli stems.
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Place chicken on top with any resting juices. Cover and simmer on medium heat for 12–15 minutes until liquid is absorbed.
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Remove from heat. Scatter broccoli leaves across the surface and cover for 10 minutes to steam.
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Toss rice to combine and serve garnished with sesame seeds and sliced green onions.