One-Pan Chinese Chicken and Rice
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon sesame oil
- 1 ” ginger (, minced)
- 3 cloves garlic (, minced)
- 1 cup long grain white rice (, rinsed and drained)
- 1 1/2 cup chicken broth (, adjust the broth quantity according to your particular kind of rice (*Footnote 1))
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine ((or dry sherry))
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper ((or black pepper))
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon Chinese red pepper flakes ((or Korean pepper flakes))
- 3/4 teaspoon salt
Method
- Rub the chicken thighs with the wet rub of shaoxing wine and sesame oil. Add the dry spices and toss to coat. Let marinate for 20 minutes.
- (Optional) Preheat the oven to 400°F (200°C) if you plan to use the oven baking method instead of the stovetop method.
- In a high-sided oven-safe pan (9” or 10” diameter cast iron or carbon steel pan or dutch oven), add the sesame oil and heat over medium-low heat. Add the ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes.
- Add the rice and stir until evenly coated with oil. Turn the heat off.
- Arrange the rice and make four wells for the chicken. Add the chicken thighs to the wells, skin-side-up, nestling them in so there isn’t too much rice underneath.
- Add the broth and soy sauce. Cover the pan with a lid or aluminum foil.
- Oven method: Move the pan to the oven and cook for 25 minutes. Once done, check the rice. If the rice is still a bit tough, return the pan to the oven and bake for another 5 minutes.
- Stovetop method: Bring the broth to a boil. Cover the pan with a lid or aluminum foil, reduce the heat to low, and simmer on the stovetop for 20 minutes.
- Turn on the broiler. Remove the lid or foil from the pan and move the pan under the broiler. Broil for 5 minutes, or until the chicken skin gets some color and crisps up.
- Remove the pan from the oven and let rest for 5-10 minutes. Serve hot as a main dish.