Mia Patel
Chicken and rice is a popular dish in China and other parts of Asia. One-pan Chinese chicken and rice is a tasty, convenient meal that can be made at home. Hainanese chicken rice, a dish from Hainan, China, is made by poaching a whole chicken and cooking rice with the resulting broth. The chicken is often served with sauces and garnishes like chilli sauce and cucumber slices. While the chicken is the star of the dish, the rice, cooked in chicken broth, is what makes this meal so comforting.
Explore related products
What You'll Learn
One-Pan Chinese Chicken and Rice
This One-Pan Chinese Chicken and Rice recipe is a delicious and simple dish that's perfect for a weeknight dinner. It's a gluten-free, adaptable meal that yields four servings. The best part? You won't have a sink full of dishes to deal with afterward!
Ingredients:
- 4 bone-in, skin-on chicken thighs (about 1.75 lbs / 800 g in total)
- 1 1/2 cups of chicken broth (adjust based on your rice type)
- Long-grain rice, such as jasmine rice or basmati rice
- Vegetables of your choice (broccoli, cauliflower, carrots, Chinese broccoli, baby bok choy, etc.)
- Oyster sauce
- Chinese cooking wine or dry sherry
- Soy sauce
- Hoisin sauce
- Honey
- Minced garlic
- Sesame oil
- White pepper
- Onion
Instructions:
- Preheat your oven to 200°C | 390°F.
- Wash and pat dry the chicken thighs with a paper towel.
- Prepare the wet rub by combining shaoxing wine (or dry sherry) and sesame oil. Rub the chicken thighs with this mixture.
- In a separate bowl, combine soy sauce, honey, 1 tablespoon of minced garlic, 1 tablespoon of hoisin sauce, vinegar or Chinese wine, sesame oil, and a pinch of white pepper.
- Add the chicken to the bowl and coat evenly with the sauce.
- Heat a small amount of oil in a 10-12 inch cast-iron pan over medium heat.
- Sear the chicken thighs skin-side down, along with the sauce, turning once until golden brown on both sides (about 3 minutes each side).
- Transfer the chicken to a plate and add onion and garlic to the remaining sauce in the pan.
- Saute the onion and garlic until translucent.
- Add the rice and chicken broth to the pan, following the recommended water-to-rice ratio on your rice package.
- Stir in the oyster sauce and Chinese cooking wine (or dry sherry).
- Place the chicken thighs on top of the rice mixture, ensuring the skin side is up.
- Transfer the pan to the preheated oven and bake until the chicken is cooked through and the rice is tender.
- While the chicken and rice are cooking, you can blanch or saute your chosen vegetables as a side dish.
- Once done, remove from the oven and let it rest for a few minutes before serving.
Enjoy the juicy chicken with crispy skin, paired perfectly with flavourful rice and a side of vegetables!
Broiler Chickens: Quick Growth Timeline Revealed
You may want to see also
Explore related products
Hainanese Chicken Rice
The dish consists of poached chicken and seasoned rice, typically served with chilli sauce and cucumber garnishes. The chicken is often cooked with its head and feet on, and the poaching liquid is used to cook the rice, infusing it with a rich chicken flavour. This dish is said to have originated on the Chinese island of Hainan and was brought to Singapore by Hainanese immigrants. Over time, it has been adapted and embraced by various cultures, with slight variations in different countries.
In Thailand, for example, the dish is known as "khao man gai" or "khao mun gai" and is served with a unique sauce made from ginger and fermented soybean paste (taojiew). In Singapore, it is common to find the chicken roasted or steamed, mildly flavoured with sesame oil, and served with a bowl of rich broth and fragrant rice cooked in stock and chicken oil. The rice is often garnished with cucumber slices and fresh cilantro, and the dish is known for its simplicity and soothing flavours.
Preparing Hainanese chicken rice at home can be a bit time-consuming, but the results are worth the effort. The trickiest part is getting the chicken just right—it should be gently poached to retain moisture and avoid becoming tough and dry. The chicken is then placed in an ice bath to stop the cooking process, lock in the juices, and improve the texture of the skin. The poaching liquid, including any rendered chicken fat, is then used to cook the rice, creating a delicious and flavourful meal.
Cutting Chicken Leg Quarters: Removing the Spine
You may want to see also
Explore related products
Chinese Chicken Fried Rice
To make Chinese Chicken Fried Rice, you will need cooked rice, preferably leftover rice that is at least a day old. This is because day-old rice is drier and less sticky, resulting in a better fried rice texture. If you are using freshly cooked rice, spread it out on a sheet pan in a single layer and place it in the freezer for about an hour to dry out. It is also important to use a neutral oil with a high smoke point, such as avocado oil, sunflower oil, or peanut oil, to prevent the rice from sticking and to achieve the desired level of heat.
For the chicken, boneless and skinless chicken thighs or breasts can be used. Marinate the chicken pieces in a mixture of soy sauce, oyster sauce, cornstarch, and oil. This helps to lock in moisture and adds flavour to the dish. You can also add a little Chinese cooking wine or dry sherry wine to the marinade for extra depth.
To cook the dish, heat oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until fully cooked. Remove the chicken from the pan and set it aside. In the same pan, add a small amount of oil, and fry garlic, shallots or green onions, and any other desired vegetables such as carrots, peas, or bell peppers, until softened. Next, add the rice and stir-fry for about 5 minutes. Return the chicken to the pan and stir in shredded scrambled egg and sauces such as soy sauce, oyster sauce, and sesame oil. Season with white pepper and a pinch of sugar, and sauté for a further 2-3 minutes.
Weight Watchers Points in Knorr Chicken Bouillon Revealed
You may want to see also
Explore related products
Chicken Lo Mein
To make chicken lo mein, you will need the following ingredients:
- Chicken: Boneless skinless chicken thighs or breasts cut into strips
- Noodles: Lo mein noodles, preferably thicker wheat-based noodles, or Chinese-style egg noodles
- Vegetables: Garlic, ginger, scallions, and any other vegetables of your choice
- Sauce: Light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch, and MSG (optional)
- Oil: Avocado oil, canola oil, or vegetable oil
- Other: Chicken broth or white wine, salt, and pepper
- Combine the sauce ingredients and set aside.
- Marinate the chicken strips with salt, white pepper, light soy sauce, Shaoxing wine, cornstarch, and avocado oil for 15-20 minutes.
- Prepare the vegetables, garlic, and ginger, and separate the scallion whites and greens.
- Boil water for the lo mein noodles and cook them according to the package directions, reducing the cooking time by 2 minutes. Drain, rinse with cold water, and drain again. Coat the noodles with sesame oil to prevent sticking.
- In a wok or pan, heat 2-3 tablespoons of oil over high heat.
- Sear the chicken until browned, then remove from the wok and set aside.
- Add 2 tablespoons of oil to the wok and sauté the garlic and ginger for 15 seconds.
- Add the scallion whites and vegetables and sauté for 3-4 minutes until slightly wilted and charred.
- Add the lo mein noodles, chicken, and sauce to the wok and mix thoroughly for 1-2 minutes.
- Continue cooking until the sauce has thickened and is evenly coated.
- Add the scallion greens, mix, and serve!
Joining Chicken Wire: A Secure and Safe Connection
You may want to see also
Explore related products
Chicken Pot Stickers
Ingredients:
- Ground chicken
- Bok choy
- Carrots
- Garlic
- Shallots
- Sesame oil
- Fish sauce
- Oyster sauce
- Chicken bouillon powder
- Egg
- Round dumpling wrappers
Instructions:
- Prepare the filling by mixing the ground chicken, chopped vegetables, and seasonings in a large bowl. Taste test the filling by heating a small amount in the microwave or on the stovetop.
- Assemble the pot stickers by placing a heaping teaspoon of the filling onto each dumpling wrapper. Be careful not to overfill, as this can cause the wrappers to tear. Fold the wrappers in half and seal the edges.
- To cook the pot stickers, you can pan-fry, boil, or steam them. For pan-frying, use a non-stick pan and add a little oil to brown the wrappers. For boiling, bring a large pot of water to a boil and add the pot stickers one by one, boiling for 5 minutes. For steaming, place the pot stickers in a steamer basket and steam for about 10 minutes.
- Serve the pot stickers with your favorite dipping sauce, such as a combination of vinegar, soy sauce, and chili paste.
Crafting a Resume for Chick-fil-A: Tips and Tricks
You may want to see also
