Baked Chicken And Rice (Chinese-Style)

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.Β 

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)
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