Chinese Chicken and Rice Bake Recipe

3      Reviews by:    Wilma Jenkins   Chinese Chicken and Rice Bake Recipe uses soy sauce, mirin, oyster sauce, sesame oil, garlic, chicken, white rice, oil, green onions, frozen vegetables, chicken stock, and scallions in making this delicious Chinese recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Chinese    Servings:4 Nutrition facts:706 calories29.6 grams fat Print Preview Rate This Recipe Prep Time:   12 Hours Cook Time:   1 Hour 10 Minutes Total Time:   13 Hours 10 Minutes

INGREDIENTS

• For the marinade:
• 1 tablespoon soy sauce
• 2 tablespoons Chinese cooking wine, mirin, or dry sherry
• 1/4 cup oyster sauce
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 pound chicken thighs, boneless and skinless, halved
• For the rice:
• 1 1/2 cups white rice, uncooked
• 2 tablespoons vegetable oil
• 4 green onions, sliced, white parts only
• 2 cloves garlic, minced
• 2 cups frozen vegetables, diced and thawed
• 1 tablespoon dark soy sauce
• 2 tablespoons Chinese cooking wine, dry sherry, mirin, or cooking sake
• 1 1/2 cups chicken or vegetable stock, low-sodium
• 1 1/2 cups hot water
• oil cooking spray, to taste
• scallions, optional, to taste, sliced, for garnish

DIRECTIONS

• In a large bowl, add the soy sauce, 2 tablespoons of the Chinese cooking wine, the oyster sauce, the sesame oil, and 1 clove of the minced garlic and stir to combine. Add the chicken thighs to the marinade and toss to completely cover the chicken thighs. Cover the marinaded chicken thighs with plastic wrap and transfer to the refrigerator to marinate for at least 20 minutes or up to 24 hours.
• Preheat the oven to 350 degrees F. In a medium pot over medium-high heat, add the rice, the vegetable oil, the green onion whites, the remaining garlic, the diced vegetables, the dark soy sauce, the remaining Chinese cooking wine, the chicken stock, and the hot water, stirring to combine and bring the mixture to a boil. Evenly add the rice and vegetable mixture to the bottom of a 9x13-inch baking dish.
• Place the thighs on top of the rice and vegetable mixture, partially submerging the chicken thighs in the liquid. Reserve the remaining marinade. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the aluminum foil. Baste the thighs with the reserved marinade, spray the thighs with oil, and bake until the chicken reads 165°F when tested with a meat thermometer in its thickest part, the liquid is absorbed, and the rice is fluffy, about 25 minutes.
• For more caramelization on the chicken thighs, turn the broiler to high and broil, about 1-2 minutes. Transfer the chicken rice bake from the oven to a wire rack and let it rest before fluffing the rice, about 10 minutes. Plate, garnish with the scallions, and serve.

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