How To Make Baked Chinese Chicken and Rice
This baked rice recipe steps up the common fried rice, with marinated Chinese chicken and rice in mixed veggies for a meal popping in color and flavor.
Serves:
Ingredients
For Chicken and Marinade:
- 1lbchicken thighs,halved, skinless, boneless
- 1tbspsoy sauce
- 2tbspChinese cooking wine,or Mirin or dry sherry
- ¼cupoyster sauce
- 1tspsesame oil
- 1clovegarlic,minced
For Rice:
- 1½cupswhite rice,uncooked
- 2tbspvegetable oil
- 4green onions,whites only
- 2clovesgarlic,minced
- 2cupsfrozen vegetables,thawed, diced
- 1tbspdark soy sauce
- 2tbspChinese cooking wine,or dry sherry or Mirin or cooking sake
- 1½cupschicken,or vegetable stock or low sodium chicken broth
- 1½cupshot water
For Garnish:
- scallions,sliced
Instructions
-
Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours.
-
Preheat oven to 350 degrees F or 180 degrees C.
-
Place Rice ingredients, including oil, vegetables, soy sauce, cooking wine, stock, and water, in a baking pan. Spread the rice out evenly.
-
Remove chicken pieces from the marinade, reserving marinade, and place on top of the rice. The chicken will be partially submerged in the liquid.
-
Cover with foil and bake for 20 minutes.
-
Remove foil and generously baste the chicken with the remaining marinade.
-
Spray chicken with oil then bake for a further 30 minutes until chicken is caramelized, 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.
Nutrition
- Calories:Â 760.14kcal
- Fat:Â 35.66g
- Saturated Fat:Â 8.19g
- Trans Fat:Â 0.20g
- Monounsaturated Fat:Â 16.80g
- Polyunsaturated Fat:Â 7.56g
- Carbohydrates:Â 69.55g
- Fiber:Â 2.38g
- Sugar:Â 0.63g
- Protein:Â 36.23g
- Cholesterol:Â 150.51mg
- Sodium:Â 1179.21mg
- Calcium:Â 58.91mg
- Potassium:Â 597.61mg
- Iron:Â 2.73mg
- Vitamin A: 170.68µg
- Vitamin C:Â 9.11mg
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