Baked Chinese Chicken and Rice

Name: Baked Chinese Chicken and Rice
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 pound boneless skinless chicken thighs (halved); 1 tablespoon soy sauce; 2 tablespoons Chinese cooking wine (or Mirin or dry sherry); ¼ cup oyster sauce; 1 teaspoon sesame oil; 1 clove garlic (minced); 1 ½ cups long grain white rice (uncooked); 2 tablespoons vegetable oil; 4 g reen onions (whites only); 2 cloves garlic (minced); 2 cups frozen mixed vegetables (thawed); 1 tablespoon dark soy sauce; 2 tablespoons Chinese cooking wine (or dry sherry or Mirin or cooking sake); 1 ½ cups chicken stock (or chicken broth, low sodium); 1 ½ cups hot water; green onion (thinly sliced)

Baked Chinese "fried rice" and Chinese Chicken all made in one baking pan!

⏱ 65 menit 🔨 Persiapan 15mnt 🔥 Masak 50mnt 📊 Sedang 🍽 4 porsi ⭐ 4.8 (80) 👁 38

Langkah-langkah

Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours.
Preheat oven to 350°F (180°C).
Place rice ingredients, including oil, soy sauce, cooking wine, stock, and water, in a medium pot and bring to a boil.
Pour liquid into a 9x13 pan and add the rice and vegetables spreading them out evenly.
Remove chicken pieces from the marinade (reserving marinade) and place on top - chicken will be partially submerged in the liquid.
Cover with foil and bake for 15 minutes.
Remove foil, baste the chicken with remaining Marinade (dab it on generously), spray chicken with oil then bake for a further 20 minutes until chicken is caramalized, the liquid is absorbed and rice is fluffy. If you want more caramelization on the chicken, flick the broiler on for a few minutes.
Set aside for 10 minutes before fluffing rice then serving, garnished with scallions if using.