Golden Steamed Chicken Rice

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Golden Steamed Chicken Rice

Yield 4

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

Ingredients

• 6 chicken thighs, skin on, excess fat trimmed and saved and bones removed
• 1 tbsp olive oil
• ¼ cup water
• 3 cups rice, rinsed well
• 3 cups chicken-flavoured stock
• Salt and pepper, to taste
• 200 g Chinese broccoli (tender stalks trimmed to 5 cm lengths)
• ½ cup mild-flavoured oil (e.g., vegetable oil)
• 3 tbsp grated ginger
• ¼ cup finely minced spring onions
• 1 tsp salt
• 1 tbsp sesame oil

Instructions

1. Preheat the oven to 200°C.
2. In a large ovenproof baking dish with a lid, fry the excess chicken skin in the olive oil and ¼ cup of water over medium heat.
3. Cook until the water evaporates and the skin starts to brown and crisp, leaving rendered chicken fat in the pan.
4. Remove the crispy skin bits and set aside for a crunchy snack.
5. Into the rendered chicken fat, add 3 cups of rice and 3 cups of chicken-flavoured stock. Stir well.
6. Season the chicken thighs with salt and pepper, then place them skin-side up, gently nestled together rather than laid completely flat.
7. Place the baking dish, uncovered, into the preheated oven and cook for 30 minutes.
8. After 30 minutes, top the dish with the trimmed Chinese broccoli stalks.
9. Cover with the lid and return to the oven for another 10-15 minutes, or until the chicken is just cooked through. You can add some water here if you feel the rice is too crisp.
10. Meanwhile, heat ½ cup of mild-flavoured oil in a small saucepan until shimmering hot.
11. Carefully pour the hot oil over ginger, spring onions, salt, and sesame oil in a heatproof bowl. The mixture will sizzle and cook the aromatics gently.
12. Once the chicken and rice are cooked, remove the thighs and slice them into 2cm thick pieces and drizzle with kecap manis.
13. Serve with steaming sticky rice, chinese broccoli and enjoy the crispy chicken skin snacks on the side.

Nutrition Facts

Calories

1085

Fat

43 g

Sat. Fat

12 g

Carbs

123 g

Fiber

3 g

Net carbs

119 g

Sugar

4 g

Protein

47 g

Sodium

1136 mg

Cholesterol

186 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Ensure the water has fully evaporated when rendering the chicken skin to achieve maximum crispiness.

Roll the chicken thighs a little and nestle them snugly together to keep them moist during baking.

A good quality powdered chicken stock will bring extra umami and chicken flavour to this. 

Adjust the amount of ginger in the sauce to suit your taste preference, adding more for a spicier kick.