One Pot Chinese Chicken and Rice

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tbsp oil

2 garlic cloves (, minced)

1 tsp ginger (, grated)

1 onion (, finely chopped)

500g (1 lb) chicken thighs (, skinless boneless, halved (Note 1)

1 big bunch Chinese Broccoli with thick stems (Note 2)

1 cup (180g) uncooked white rice ( (Note 3)

1 1/2 cups (375 ml) chicken broth (, low salt)

2 cloves garlic (, small, chopped)

2 tbsp Chinese cooking wine (or Mirin (Note 4)

3 tbsp oyster sauce (or sub with Hoisin)

1 1/2 tbsp dark soy sauce (Note 5)

1/4 tsp white pepper (or black)

green onion (, sliced)

Sesame seeds

Directions

Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.

Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.

Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!

Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.

Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.

Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.

Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.

Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).

Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.

Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!

Nutrition

• Calories: 451 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 118 mg
• Sodium: 1002 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 34 g