BAKED CHINESE CHICKEN AND RICE

Baked Chinese Chicken and Rice image

Provided by @MakeItYours

Number Of Ingredients 14

1 lb skinless boneless chicken thighs (halved)
1 tbsp soy sauce
2 tbsp Chinese cooking wine or Mirin (or dry sherry)
1/4 cup oyster sauce
1 tsp sesame oil
1 garlic clove (minced)
1 1/2 cups uncooked white rice
2 tbsp vegetable oil
1 small onion (diced)
2 garlic cloves (minced)
2 cups frozen diced vegetables (not thawed)
1 1/2 cups chicken or vegetable stock (or chicken broth)
1 1/4 cups hot water
Sliced scallions

Steps:

Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours.
Preheat oven to 350F (180C).
Place Rice ingredients in a baking pan. Spread the rice out evenly.
Remove chicken pieces from Marinade (reserving Marinade) and place on top - chicken will be partially submerged in the liquid.
Cover with foil and bake for 20 minutes.
Remove foil, baste chicken with remaining Marinade (dab it on generously), spray chicken with oil then bake for a further 30 minutes until chicken is caramelised, liquid is absorbed and rice is fluffy. If you want more caramelisation on the chicken, flick the broiler on for a few minutes.
Set aside for 10 minutes before fluffing rice then serving, garnished with scallions if using.