One-Pot Chinese Chicken and Rice
Chicken, rice and Chinese broccoli cook together in one pot, with a savory marinade that also flavors the rice.
By Cookin' Kitchen
- Total: 40 minutes
- Servings: 4 servings
Recipe
One-Pot Chinese Chicken and Rice
Chicken, rice and Chinese broccoli cook together in one pot, with a savory marinade that also flavors the rice.
Cookin' · https://cookin.club/recipes/one-pot-chinese-chicken-and-rice
- Prep
- 10 minutes
- Cook
- 20 minutes
- Rest
- 10 minutes
- Total
- 40 minutes
- Servings
- 4
Ingredients
For 4 servings
Rice
Sauce
Garnish
Equipment
- Large bowl
- Large pot
- Plate
Instructions
Step 1: Mix the sauce in a large bowl. Add the chicken and marinate for 10 minutes or up to overnight.
Step 2: Cut the Chinese broccoli stems into 2.5 cm (1-inch) pieces and the leafy parts into pieces.
Step 3: Heat the oil in a large pot over medium-high heat. Remove the chicken from the marinade, shaking off the excess. Reserve the marinade.
Step 4: Cook the chicken on both sides until golden, about 90 seconds per side, taking care not to let it burn. Transfer it to a plate.
Step 5: If the pot is dry, add a little oil. Add the onion, garlic and ginger and cook for 2 minutes, until lightly golden.
Step 6: Add the rice and stir to coat the grains in oil. Add the broth, reserved marinade and Chinese broccoli stems. Stir.
Step 7: Arrange the chicken over the rice and pour in any juices collected on the plate. Cover and bring to a simmer, then lower the heat to medium.
Step 8: Cook for 12–15 minutes, or until the liquid is absorbed. Tilt the pot to check.
Step 9: Remove the pot from the heat. Working quickly, scatter the Chinese broccoli leaves over the surface and cover the pot again.
Step 10: Rest for 10 minutes. Remove the lid and toss the rice. Serve garnished with sesame seeds and green onions. A little chilli paste is optional.
Notes
Chicken breast can replace the thighs. Cut each breast in half horizontally to make two thin pieces, then cut each piece in half. Marinate for at least 20 minutes or overnight to help keep the breast juicy.
Chinese broccoli is also called gai lan. If its stems are thin, place the broccoli on top of the chicken rather than stirring it into the liquid. Other Asian greens, such as pak choy or bok choy, can also go on top of the chicken. Diced fresh or frozen vegetables and cauliflower can be stirred into the liquid.
Ordinary white rice works, including long-, medium- or short-grain rice, Japanese rice, sushi rice, jasmine and basmati. Long-grain, jasmine and basmati rice tend to be fluffier; other varieties may be stickier. Paella and risotto rice are not suitable.
For brown rice, add an extra 1/2 cup water. Cook the rice covered on low for 30 minutes without the broccoli stems or chicken. Stir in the stems, place the chicken on top and cook covered for 10 minutes. Then wilt the leaves and let the dish stand for 10 minutes before serving.
Dry sherry or mirin can replace Chinese cooking wine. For a nonalcoholic version, omit the wine and add 1/2 teaspoon chicken stock powder to the sauce. Light or all-purpose soy sauce can replace dark soy sauce, though the rice will have less of the color imparted by dark soy.
To reduce the salt, use low-sodium soy sauce.
Nutrition per serving
- Calories
- 451 kcal
- Fat
- 10 g
- Saturated fat
- 1 g
- Carbohydrates
- 56 g
- Sugar
- 6 g
- Fiber
- 5 g
- Protein
- 34 g
- Sodium
- 1,002 mg
- Cholesterol
- 118 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken, rice and Chinese broccoli cook together in one pot, and the chicken’s savory marinade doubles as the sauce for the rice. Separate the broccoli stems from the leaves so the stems cook with the rice and the leaves wilt under the covered pot’s residual heat.
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