One-Pan Chinese Chicken and Rice
A delicious and authentic soups and broths recipe for One-Pan Chinese Chicken and Rice, prepared with traditional seasonings and techniques.
Ingredients
- • 4 bone-in skin-on chicken thighs
- • 1 tablespoon sesame oil
- • 1 ” ginger (, minced)
- • 3 cloves garlic (, minced)
- • 1 cup long grain white rice (, rinsed and drained)
- • 1 1/2 cup chicken broth (, adjust the broth quantity according to your particular kind of rice (*Footnote 1))
- • 1 tablespoon soy sauce
- • 1 teaspoon Shaoxing wine ((or dry sherry))
- • 1 teaspoon sesame oil
- • 1/4 teaspoon white pepper ((or black pepper))
- • 1/2 teaspoon ginger powder
- • 1/2 teaspoon garlic powder
- • 1/2 teaspoon cumin powder
- • 1/2 teaspoon Chinese red pepper flakes ((or Korean pepper flakes))
- • 3/4 teaspoon salt
Preparation Steps
Rub the chicken thighs with the wet rub of shaoxing wine and sesame oil. Add the dry spices and toss to coat. Let marinate for 20 minutes.
(Optional) Preheat the oven to 400°F (200°C) if you plan to use the oven baking method instead of the stovetop method.
In a high-sided oven-safe pan (9” or 10” diameter cast iron or carbon steel pan or dutch oven), add the sesame oil and heat over medium-low heat. Add the ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes.
Add the rice and stir until evenly coated with oil. Turn the heat off.
Arrange the rice and make four wells for the chicken. Add the chicken thighs to the wells, skin-side-up, nestling them in so there isn’t too much rice underneath.
Add the broth and soy sauce. Cover the pan with a lid or aluminum foil.
Oven method: Move the pan to the oven and cook for 25 minutes. Once done, check the rice. If the rice is still a bit tough, return the pan to the oven and bake for another 5 minutes.
Stovetop method: Bring the broth to a boil. Cover the pan with a lid or aluminum foil, reduce the heat to low, and simmer on the stovetop for 20 minutes.
Turn on the grill. Remove the lid or foil from the pan and move the pan under the grill. Grill for 5 minutes, or until the chicken skin gets some colour and crisps up.
Remove the pan from the oven and let rest for 5-10 minutes. Serve hot as a main dish.