Baked Chinese Chicken and Rice

Chicken and Marinade:

• 1 pound skinless boneless chicken thighs halved
• 1 tablespoon soy sauce
• 2 tablespoon Chinese cooking wine or Mirin or dry sherry
• ¼ cup oyster sauce
• 1 teaspoon sesame oil
• 1 garlic clove minced

Rice:

• 1 ½ cups uncooked white rice
• 2 tablespoon vegetable oil
• 1 small onion diced
• 2 garlic cloves minced
• 2 cups frozen diced vegetables not thawed
• 1 tablespoon dark soy sauce
• 2 tablespoon Chinese cooking wine or dry sherry or Mirin or cooking sake
• 1 ½ cups chicken or vegetable stock or chicken broth (low sodium)
• 1 ½ cups hot water

Garnish:

sliced scallions 

Instructions

Mix the chicken and the marinade in a bowl. Set aside at least 20 minutes to 24 hours.
Preheat the oven to 180°C.
Place the rice ingredients, including oil, vegetables, soy sauce, cooking wine, stock, and water, in an ovenproof dish. Divide the rice evenly.
Remove the chicken pieces from the marinade (reserve the marinade) and place them on top – the chicken is partially immersed in the liquid.
Cover with aluminum foil and cook for 20 minutes.
Remove the foil, pour the rest of the marinade over the chicken (spray generously), sprinkle the chicken with oil, and cook for another 30 minutes until the chicken is caramelized, the liquid is absorbed and the rice is foamy. If you want more caramel on the chicken, turn on the grill for a few minutes.
Before the rice comes apart, set aside 10 minutes and serve, possibly garnished with shallots.
Recipe notes
If you want to use chicken breasts, put the rice without chicken in the oven. If you then remove the foil, add the chicken breast to the rice at this point.