Another one pot wonder

Prep time 10 minutes
Cook time 20 minutes

Serves 4

Recipe by recipetineats

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Ingredients​

• 1 tbsp oil
• 2 garlic cloves , minced
• 1 tsp ginger , grated
• 1 onion , finely chopped
• 500g chicken thighs , skinless boneless, halved
• 1 big bunch Chinese Broccoli with thick stems

RICE:​

• 1 cup uncooked white rice
• 1 1/2 cups (375 ml) chicken stock , low salt

SAUCE:​

• 2 cloves garlic , small, chopped
• 2 tbsp  Chinese cooking wine or Mirin
• 3 tbsp oyster sauce (or sub with Hoisin)
• 1 1/2 tbsp dark soy sauce
• 1/4 tsp white pepper (or black)

GARNISH:​

• Shallots , sliced

Instructions​

• Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.
• Cut Chinese broccoli stems cut into 2.5 cm/1″ pieces, leafy part 5cm/2.5cm pieces.
• Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade – RESERVE marinade!
• Cook both sides until golden – about 90 seconds on each side, don’t let them burn! Remove chicken onto plate.
• Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.
• Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.
• Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.
• Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).
• Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.
• Rest for 10 minutes. Remove lid, toss rice and serve, garnished with Shallots. A dollop of your favourite chilli paste wouldn’t go a stray either.

Recipe Notes:​

1. Chicken breastcan also be used but try to marinate for at least 20 minutes or overnight (will keep it juicier). Cut each breast in half horizontally to make 2 thin steaks then cut those in half (to make similar shape to halved thighs).

2. Chinese BroccoliTry to get ones with thick stems so they don’t become overly soft when cooked in with the rice. If yours are thin, scatter them on top of the chicken instead of stirring into the liquid.

Other Vegetables:
Other Asian Greens – like pak choy, bok choi etc Cut per recipe but scatter across top of chicken, do not stir into liquid (because they’re more delicate so will cook to mush if mixed in liquid).
Frozen or fresh diced veg – stir into liquid and cook per recipe.

3. Rice – Any ordinary white rice is suitable for this recipe. Long grain, medium grain, short grain, jasmine, basmati. Long grain, jasmine and basmati will yield the fluffiest rice, the others are a bit stickier as they are supposed to be.

Chinese Cooking wine – Sold at Asian grocery stores and the Asian section of some supermarkets (Coles, Woolies in Australia). Dry sherry and mirin are excellent substitutes. For a non alcoholic version, leave it out and add 1/2 tsp chicken stock powder into Sauce.

5. Dark soy sauce has a more intense flavour and colour than light soy sauce and ordinary all purpose soy sauce. This is what stains the rice in this recipe. It can be substituted for light or all purpose soy sauce.

6. Nutrition per serving. To reduce salt, use low sodium soy sauce.


Nutrition Facts
One Pot Chinese Chicken and Rice

Amount Per Serving
Calories 451Calories from Fat 90

% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 118mg39%
Sodium 1002mg44%
Potassium 970mg28%
Carbohydrates 56g19%
Fiber 5g21%
Sugar 6g7%
Protein 34g68%

Vitamin A 975IU20%
Vitamin C 138.1mg167%
Calcium 113mg11%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.