Ingredients
1lbchicken thighs,halved, skinless, boneless
1tbspsoy sauce
2tbspChinese cooking wine,or Mirin or dry sherry
¼cupoyster sauce
1tspsesame oil
1clovegarlic,minced
1½cupswhite rice,uncooked
2tbspvegetable oil
4green onions,whites only
2clovesgarlic,minced
2cupsfrozen vegetables,thawed, diced
1tbspdark soy sauce
2tbspChinese cooking wine,or dry sherry or Mirin or cooking sake
1½cupschicken,or vegetable stock or low sodium chicken broth
1½cupshot water
scallions,sliced
Preparation
Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours.
Preheat oven to 350 degrees F or 180 degrees C.
Place Rice ingredients, including oil, vegetables, soy sauce, cooking wine, stock, and water, in a baking pan. Spread the rice out evenly.
Remove chicken pieces from the marinade, reserving marinade, and place on top of the rice. The chicken will be partially submerged in the liquid.
Cover with foil and bake for 20 minutes.
Remove foil and generously baste the chicken with the remaining marinade.
Spray chicken with oil then bake for a further 30 minutes until chicken is caramelized, the liquid is absorbed and rice is fluffy. If you want more caramelization 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.
