Red Braised Chicken Rice
A sticky , umami-loaded, one pan chicken and rice dish.
Ingredients
- 150 g sushi rice or any short-grained, starchy rice, washed and soaked for 30 mins
- 6 skinless chicken thighs bone-in or boneless
- 1 tbsp ginger, finely minced
- 1 tsp garlic, minced
- 1¼ tbsp light soy sauce
- ½ tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 2 tbsp peanut oil
- 1 tbsp sugar
- 1 spring onion, chopped
For the marinade
- 1 tsp light soy sauce
- ½ tsp dark soy sauce
- 1 tbsp cornflour
- ½ tsp toasted sesame oil
Instructions
- Put the chicken thighs in a bowl, add the ingredients for the marinade, mix well and set aside for 30 mins.
- Heat a pan on medium flame and add 1 tbsp oil and when the oil is quite hot, add the sugar. It'll melt. spread it around the pan and don't allow it to burn.
- Arrange the chicken pieces in a single layer in the pan and sear for 2-3 minutes on each side. The chicken should be nicely charred and red/dark brown from the caramelised sugar. Remove from the pan and set aside.
- Drain the soaked rice. Lower the flame, add the remaining 1 tbsp oil and toss in the white parts of the spring onion, ginger and garlic. Sauté for a few seconds.
- Now add the rice and fry for 5 min. Then add in the soy sauces and Shaoxing wine and stir to coat the rice grains. Spread the rice in an even layer nestling the chicken thighs in.
- Pour in just enough water to just cover the rice, put on the lid and turn the flame to high for a min. Then reduce the flame and let the chicken and rice simmer for 20 min.
- After 20 mins, remove the lid, sprinkle with the green parts of the spring onion and serve.