One Pot Chinese Chicken and Rice

It’s like FRIED RICE and Chinese language Chicken, all made in a single pot!! You’ll love the savoury flavour of the rice, and the way the Asian chicken marinade provides nice flavour with only a fast 10 minute marinade.

Plus, there’s a load of veggies combined by means of so this One Pot Chinese language Chicken and Rice is an entire meal!

Palms up everybody who would make fried rice extra usually however you by no means appear to have day previous cooked rice when the craving hits?

For those who’ve bought your hand raised excessive – then this one is for YOU!! The rice on this recipe tastes like fried rice but it surely’s created from scratch utilizing raw rice. With the added bonus of a tasty Asian marinated chicken AND veggies to make an entire dinner in a single pot!

This One Pot Chinese language Chicken and Rice begins off with a easy Asian chicken marinade that doubles because the sauce to flavour the rice.

The Sauce-Marinade is made with simply soy sauce, Chinese language cooking wine (see recipe for subs), Oyster Sauce and pepper. In my world, that is the naked minimal I’d put in a Chinese language sauce or marinade – whether or not a stir fry sauce, noodles or a pouring sauce.

Something much less and the flavour will style flat. Each Oyster Sauce and the Chinese language cooking wine are what provides complexity to this sauce.

For those who can’t get or can’t devour Oyster Sauce, the very best substitute on this recipe is Hoisin Sauce. You’ll get a slight 5 Spice flavour from the Hoisin and it’s improbable!

The Sauce-Marinade is used as a fast 10 minute marinade for the chicken earlier than being tipped into the pot to flavour the rice. You could possibly completely marinade in a single day if you’d like – however you’ll get sufficient flavour within the dish with simply 10 minutes.

It is a simple recipe however there’s a number of issues I particularly do to attain the tastiest consequence with the least effort – that is, in spite of everything, a fast and simple meal however that’s no purpose to scrimp on high quality!

A) SEPARATE STEMS FROM LEAFY PARTS of Asian greens.The aim of this so we are able to add the stems to prepare dinner with the rice, then simply wilt the leafy half utilizing residual warmth whereas the rice is resting.

Apply this rule to any greens you employ on this recipe. Prepare dinner issues like carrots, peas, capsicum/bell peppers, broccoli, cauliflower and corn with the rice, and wilt delicate issues like child spinach whereas the rice is resting.

B) SEAR marinated chicken to brown the skin, however maintain it uncooked on the within – it can end cooking with the rice. Caramelisation not solely provides flavour to the chicken however the browning left within the pot varieties a part of the flavour base for the rice.

C) Place the CHICKEN ON TOP of the rice to complete cooking whereas the rice cooks. This fashion, the juices drip into the rice and we are able to protect the caramelised floor on the chicken which might sweat off if totally submerged within the liquid.

D) REST RICE and WILT Leafy Greens. Resting the rice for 10+ minutes is a key step with any rice dish. That’s how to make sure your rice comes out fluffy relatively than gluey.

On this explicit recipe, I exploit the residual warmth trapped within the pot whereas the rice is resting to wilt the leafy half of the Asian greens.

Then, as soon as the rice is rested and prepared for fluffing, the leafy greens are wilted and could be tossed by means of the rice.

Like many recipes on my website, this recipe lends itself to all kinds of variations. It could actually take extra greens, it may be made with mince meat (floor meat) relatively than chicken items – simply prepare dinner it with the sauce then proceed with the recipe as written.

You could possibly even make it with fish and/or prawns/shrimp – however I’d prepare dinner them individually first and solely return them to the pot whereas the rice is resting simply to heat them by means of.

I usually get messages on recipes the place readers hesitantly say “I hope it’s okay that I tinkered along with your recipe….” and I at all times reply – “YES OF COURSE!!!” I like you could make my recipes your individual and adapt it to your style.

So should you tinker with this recipe, inform me what you do! I wish to know! – Johnsat x

WATCH HOW TO MAKE IT

Share your love

Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

Articles: 1302