Baked Chinese fried rice and Chinese chicken, all made in one mold.
Ingredients
Chicken and marinade:
1 pound skinless and boneless chicken thighs reduced by half 1 pound skinless and boneless chicken thighs reduced by half
1 tablespoon of soy sauce 1 tablespoon of soy sauce
2 tablespoons of Chinese or Mirin cooking wine or dry sherry. 2 tablespoons of Chinese cooking wine or Mirin or dry sherry
¼ cup of oysters sauce¼ cup of oyster sauce
1 teaspoon of sesame oil 1 teaspoon of sesame oil
1 clove of garlic, minced1 clove of garlic, minced
Rice:
1 ½ cups uncooked white rice1 ½ cups uncooked white rice
2 tablespoons of vegetable oil2 tablespoons of vegetable oil
1 small onion, diced 1 small onion, diced
2 cloves of garlic, minced2 cloves of garlic, minced
2 cups of frozen vegetables cut into non-defrosting cubes 2 cups of frozen vegetables cut into non-defrosting cubes
1 Tbsp dark soy sauce 1 Tbsp dark soy sauce
2 tablespoons of Chinese cooking wine or dry sherry or Mirin or cooking sake
1 ½ cups chicken or vegetable broth or chicken stock (low sodium)1 ½ cups chicken or vegetable broth or chicken stock (low sodium)
1 ½ cups of hot water1 ½ cups of hot water
Garnish:
sliced spring onions
Instructions
Mix the chicken and marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours.
Preheat oven to 350°F (180°C).
Place rice ingredients, including oil, vegetables, soy sauce, cooking wine, broth and water, in a baking dish. Spread the rice evenly.
Remove the chicken pieces from the marinade (reserving the marinade) and place them on top – the chicken will be partially submerged in the liquid.
Cover with aluminum foil and bake for 20 minutes.
Remove the aluminum foil, smear the chicken with the rest of the marinade (spray it generously), spray the chicken with oil and bake for 30 more minutes until the chicken is caramelized, the liquid is absorbed and the rice is fluffy. If you want more caramel on the chicken, turn on the grill for a few minutes.
Set aside for 10 minutes before fluffing the rice and then serve, garnished with scallions if used.
Recipe notes
If you want to use chicken breast, put the rice in the oven without chicken. Then, when you remove the aluminum foil, add the chicken breast over the rice at that stage.