Baked Chinese Chicken And Rice


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Try this super tasty and easy Baked Chinese Chicken And Rice and it’ll soon become your favorite midweek dinner. Quick Chinese marinade adds a great, deep flavor, and a bunch of green veggies makes it a complete, healthy meal. It’s seriously delicious and simple to make!

Baked Chinese Chicken And Rice

This recipe calls for a simple, Chinese marinade that gives an amazing, complex flavor both to the chicken and to the rice. It’s super tasty and you can make it with ready-to-use sauces from the store. Yup!

In my world, I find it necessary to have a few Asian sauces always available in my kitchen. You can use them in so many different ways that I can’t imagine cooking without them!

So for this beautiful marinade, I’m using soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, garlic, ginger and a little bit of chilli. It’s a perfect combination of sour, sweet and spicy flavors. It’s fantastic! And the best part is that you don’t need to marinade the chicken for hours, 15 minutes is enough. So quick!

What makes this dish SO GOOD is the perfectly juicy, flavourful, crispy chicken and… the rice. Seriously, no kidding, this rice is amazing. It’s cooked in the insanely tasty mix of chicken broth, white wine, and marinade. Plus the chicken is placed on top which means that all the juices go straight into the rice.

I like to cook this dish with parboiled rice because it doesn’t get sticky and it’s much harder to overcook.

Substitutes

If you want to try to prepare this chicken without oyster and hoisin sauces, double the soy sauce and rice vinegar, and add five spice powder. It’ll be tasty too. The hoisin and oyster sauces have complex, deep flavors and I totally recommend buying them!

Baked Chinese Chicken And Try this super tasty and easy Baked Chinese Chicken And Rice and it'll soon become your favorite midweek dinner. Quick Chinese marinade adds a great, deep flavor, and a bunch of green veggies makes it a complete, healthy meal. It's seriously delicious and simple to make!

How to make it

There are 3 ways of preparing this dish.

One method is to prepare all the ingredients first on the cast iron skillet and then transfer the skillet the oven and bake. A minimal amount of things to wash!

The second method (as in the directions) is to prepare the dish partially on the stove and then transfer everything into the baking dish and finish in the oven.

The last one is to cook everything in the same pot/pan on the stove. But it means no crispy skin!

I always go with baking the chicken in the oven, because that’s when the magic happens. I just love how gorgeous, delicious, super crispy skin this chicken has. It’s seriously good. And addictive. I can easily wash more dishes for that crispy, crispy skin!

Try this super tasty and easy Baked Chinese Chicken And Rice and it'll soon become your favorite midweek dinner. Quick Chinese marinade adds a great, deep flavor, and a bunch of green veggies makes it a complete, healthy meal. It's seriously delicious and simple to make!

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AuthorEwaCategory, , DifficultyIntermediate

Try this super tasty and easy Baked Chinese Chicken And Rice and it'll soon become your favorite midweek dinner. Quick Chinese marinade adds a great, deep flavor, and a bunch of green veggies makes it a complete, healthy meal. It's seriously delicious and simple to make!

Baked Chinese Chicken And Rice

Yields3 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 3 Big chicken thighs (or 6 drumsticks/6 small thighs)
 1 tbsp Oil
 Green onions (to top, chopped)
Rice
 ¾ cup Parboiled rice
 1 cup Green beans (chopped)
 1 cup Peas
  cup White wine
 1 cup Broth
 1 Onion
 Salt
 Oil
Chicken marinade
 2 tbsp Rice vinegar (or white wine vinegar)
 2 tbsp Soy sauce
 2 tbsp Hoisin sauce
 1 tbsp Oyster sauce
 1 tsp Ginger (grated)
 2 Garlic cloves (minced)
 1 tsp Fresh chilli (chopped, optional)
 1 tsp Honey
 Salt and pepper

1

Mix marinade ingredients, add chicken and set aside to marinate for at least 15 minutes.

2

Preheat the oven to 180 Celsius degrees.

3

Heat oil in a large pan medium heat with a little bit of oil. Remove the chicken from the marinade, shake off the excess. Reserve the marinade!

Fry the chicken for around 5 minutes - until the chicken is golden and the skin is crispy. Be careful to not burn the chicken! Remove the chicken from the pan and set aside.

4

If the pan is dry, add a bit of oil. Add onion and fry for 3 minutes. Add uncooked rice and fry 1 minute more.

5

Transfer the rice with onion to the baking dish. Add vegetables. Add white wine, hot chicken broth, reserved marinade, a pinch of salt and pepper. Mix everything together.

6

Place chicken on top (skin up).

7

Bake for around 50 minutes, until the liquids are absorbed and chicken has gorgeous crispy skin.

8

Serve with chopped chives or green onions.

Ingredients

 3 Big chicken thighs (or 6 drumsticks/6 small thighs)
 1 tbsp Oil
 Green onions (to top, chopped)
Rice
 ¾ cup Parboiled rice
 1 cup Green beans (chopped)
 1 cup Peas
  cup White wine
 1 cup Broth
 1 Onion
 Salt
 Oil
Chicken marinade
 2 tbsp Rice vinegar (or white wine vinegar)
 2 tbsp Soy sauce
 2 tbsp Hoisin sauce
 1 tbsp Oyster sauce
 1 tsp Ginger (grated)
 2 Garlic cloves (minced)
 1 tsp Fresh chilli (chopped, optional)
 1 tsp Honey
 Salt and pepper

Directions

1

Mix marinade ingredients, add chicken and set aside to marinate for at least 15 minutes.

2

Preheat the oven to 180 Celsius degrees.

3

Heat oil in a large pan medium heat with a little bit of oil. Remove the chicken from the marinade, shake off the excess. Reserve the marinade!

Fry the chicken for around 5 minutes - until the chicken is golden and the skin is crispy. Be careful to not burn the chicken! Remove the chicken from the pan and set aside.

4

If the pan is dry, add a bit of oil. Add onion and fry for 3 minutes. Add uncooked rice and fry 1 minute more.

5

Transfer the rice with onion to the baking dish. Add vegetables. Add white wine, hot chicken broth, reserved marinade, a pinch of salt and pepper. Mix everything together.

6

Place chicken on top (skin up).

7

Bake for around 50 minutes, until the liquids are absorbed and chicken has gorgeous crispy skin.

8

Serve with chopped chives or green onions.

Baked Chicken And Rice (Chinese-Style)

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

Try this super tasty and easy Baked Chinese Chicken And Rice and it'll soon become your favorite midweek dinner. Quick Chinese marinade adds a great, deep flavor, and a bunch of green veggies makes it a complete, healthy meal. It's seriously delicious and simple to make!

Originally posted 2019-05-08 14:50:32.

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