Ingredients For the chicken and marinade: 1 pound chicken thighs, skinless, boneless, and halved 1 tablespoon soy sauce 2 tablespoons Chinese cooking wine, Mirin, or dry sherry 1/4 cup oyster sauce 1 teaspoon sesame oil 1 clove e garlic, minced For the rice:
2 tablespoons vegetable oil 4 green onions, white parts only 2 cloves garlic, minced 1 tablespoon dark soy sauce 2 tablespoons Chinese cooking wine, dry sherry, Mirin, or cooking sake
1 1/2 cups chicken stock 1 1/2 cups hot water 1 1/2 cups white rice 2 cups frozen diced vegetables, thawed For the garnish: scallions, sliced
Instructions 1. In a bowl, mix the chicken thighs, soy sauce, Chinese cooking wine, oyster sauce, sesame oil, and minced garlic, making sure the chicken is completely coated. Set it aside to marinate for at least 20 minutes and up to 24 hours 2. Preheat the oven to 350 degrees F 3. In a medium pot on the stovetop, add the white rice, vegetable oil, green onions, garlic, frozen vegetables, soy sauce, Chinese cooking wine, chicken stock, and hot water 4. Bring the mixture to a boil over medium-high heat. 5. Pour the liquid, rice, and vegetables into a 9x13-inch pan, spreading them out evenly 6. Remove the chicken from the marinade, making sure to reserve the marinade 7. Place the chicken on top of the rice and vegetables in the pan. The chicken should be slightly submerged. 8. Cover the baking dish with foil and bake for 15 minutes 9. Remove the foil and baste the chicken with the reserved marinade. 10. Spray the chicken with oil. 11. Continue baking until the chicken is caramelized, the liquid is fully absorbed and the rice is fluffy, for about 20 minutes. 12. Remove from the oven and let cool for 10 minute 13. Serve topped with scallions.
Description
The chicken is marinated in a very Chinese-y sauce that is delicious.
Notes It's nice to have a one dish meal. This has great flavor, and the rice cooks nicely. I was a little hesitant about the frozen vegetables, but they work very well.
Source Cooking Professionally
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