One Pot Chinese Chicken and Rice
Even people like me that love to cook, don't always want to cook.
My husband is growing Chinese Broccoli at the moment, so he requested a dinner where I cooked with it. Usually I cook it separately as a side dish to go with another meal, which we love, so I went with that. I finally decided on pan fried chicken thighs to go with my Asian greens, as I really wanted an easy dinner tonight. So I went out and bought the chicken, but when I got home, I didn't feel like that anymore.
So quick google search and this recipe caught my eye, I had all the ingredients at home, apart from the ginger and shallots, but I thought, do it. It's one pot, it looks good. This dish is very easy to prepare and you don't need to marinate the chicken for long. It is one pot, so minimal dishes to clean up and it looked like my family would enjoy it.
Once I marinated the chicken I felt this sauce might be too strong, but I went with it, when I was cooking the chicken, I thought this sauce is too strong, but I've committed to this now. But once we were eating it, it was not too strong. It was delicious. My family all agreed I could make this frequently as they loved it. Now don't get me wrong although the aromas are strong wafting through the house, my family were loving the aroma and were excited to try this. I just felt there might have been too much sauce for the quantity of rice, but I was wrong.
Try to get Chinese Broccoli with thick stems so they don't become overly soft when cooked in with the rice. If you can only find ones with thin stalks, scatter the stalks on top of the chicken instead of stirring into the liquid. Other Asian Greens - like pak choy, bok choi etc Cut as per recipe but scatter across the top of chicken, do not stir into liquid, otherwise it will be too mushy when eating.
Now the size of your pot matters. I used 32cm round non stick sauté pan, with height about 7-8cm. It has a domed lid which is ideal when adding the leafy part of the greens at the end. Why I say the pan matters is because when you add the chicken over the rice, you want it all to be in a single layer, so the chicken sits in the liquid for even cooking.
You can serve your favourite chilli sauce with this dish of you like, my boys did, I preferred it without.
This is a great mid week meal idea, it's quick and easy to make, it's delicious and you only have one pot to wash afterwards.
My husband is growing Chinese Broccoli at the moment, so he requested a dinner where I cooked with it. Usually I cook it separately as a side dish to go with another meal, which we love, so I went with that. I finally decided on pan fried chicken thighs to go with my Asian greens, as I really wanted an easy dinner tonight. So I went out and bought the chicken, but when I got home, I didn't feel like that anymore.
So quick google search and this recipe caught my eye, I had all the ingredients at home, apart from the ginger and shallots, but I thought, do it. It's one pot, it looks good. This dish is very easy to prepare and you don't need to marinate the chicken for long. It is one pot, so minimal dishes to clean up and it looked like my family would enjoy it.
Once I marinated the chicken I felt this sauce might be too strong, but I went with it, when I was cooking the chicken, I thought this sauce is too strong, but I've committed to this now. But once we were eating it, it was not too strong. It was delicious. My family all agreed I could make this frequently as they loved it. Now don't get me wrong although the aromas are strong wafting through the house, my family were loving the aroma and were excited to try this. I just felt there might have been too much sauce for the quantity of rice, but I was wrong.
Try to get Chinese Broccoli with thick stems so they don't become overly soft when cooked in with the rice. If you can only find ones with thin stalks, scatter the stalks on top of the chicken instead of stirring into the liquid. Other Asian Greens - like pak choy, bok choi etc Cut as per recipe but scatter across the top of chicken, do not stir into liquid, otherwise it will be too mushy when eating.
Now the size of your pot matters. I used 32cm round non stick sauté pan, with height about 7-8cm. It has a domed lid which is ideal when adding the leafy part of the greens at the end. Why I say the pan matters is because when you add the chicken over the rice, you want it all to be in a single layer, so the chicken sits in the liquid for even cooking.
You can serve your favourite chilli sauce with this dish of you like, my boys did, I preferred it without.
This is a great mid week meal idea, it's quick and easy to make, it's delicious and you only have one pot to wash afterwards.
Recipe
Recipe adapted from www.recipetineats.com/
Serves 6-8
2 tablespoons oil
4 garlic cloves, finely chopped
2 teaspoon ginger, grated
2 onions, finely chopped
1kg chicken thighs, skinless boneless, halved
2 big bunches Chinese Broccoli with thick stems
Rice:
2 cups (360g) uncooked white rice, jasmine or long grain
3 cups (750 ml) chicken stock, low sodium
Sauce:
4 cloves garlic, finely chopped
4 tablespoons Chinese cooking wine
6 tablespoons oyster sauce
3 tablespoons dark soy sauce
1/2 teaspoon white pepper
Garnish:
Green onion , sliced
Sesame seeds, toasted
Serves 6-8
2 tablespoons oil
4 garlic cloves, finely chopped
2 teaspoon ginger, grated
2 onions, finely chopped
1kg chicken thighs, skinless boneless, halved
2 big bunches Chinese Broccoli with thick stems
Rice:
2 cups (360g) uncooked white rice, jasmine or long grain
3 cups (750 ml) chicken stock, low sodium
Sauce:
4 cloves garlic, finely chopped
4 tablespoons Chinese cooking wine
6 tablespoons oyster sauce
3 tablespoons dark soy sauce
1/2 teaspoon white pepper
Garnish:
Green onion , sliced
Sesame seeds, toasted
Mix sauce ingredients 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 pieces, leafy part 5cm pieces.
Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade, RESERVE the 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,. Add rice, stir to coat grains in oil. Add stock, 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.
Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on. Immediately remove the pot from the heat.
Rest for 10 minutes. Remove lid, toss rice and serve, garnish with sesame seeds and green onions.
Cut Chinese broccoli stems cut into 2.5 cm pieces, leafy part 5cm pieces.
Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade, RESERVE the 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,. Add rice, stir to coat grains in oil. Add stock, 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.
Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on. Immediately remove the pot from the heat.
Rest for 10 minutes. Remove lid, toss rice and serve, garnish with sesame seeds and green onions.
Enjoy!
