BAKED CHINESE CHICKEN AND RICE

BAKED CHINESE CHICKEN AND RICE CHICKEN AND MARINADE: 1 lb skinless boneless chicken thighs halved 1 tbsp soy sauce 2 tbsp Chinese cooking wine or Mirin or dry sherry 1/4 cup oyster sauce 1 tsp sesame oil 1 garlic clove minced RICE: 1 1/2 cups uncooked white rice 2 tbsp vegetable oil 1 small onion diced 2 garlic cloves minced 2 cups frozen diced vegetables not thawed 1 tbsp dark soy sauce 2 tbsp Chinese cooking wine or dry sherry or Mirin or cooking sake 1 1/4 cups chicken or vegetable stock or chicken broth (low sodium) 1 1/2 cups hot water GARNISH: Sliced scallions Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours. Preheat oven to 350F (180C). Place Rice ingredients, including oil, vegetables, soy sauce, cooking wine, stock and water, in a baking pan. Spread the rice out evenly. Remove chicken pieces from Marinade (reserving Marinade) and place on top - chicken will be partially submerged in the liquid. Cover with foil and bake for 20 minutes. Remove foil, baste chicken with remaining Marinade (dab it on generously), spray chicken with oil then bake for a further 30 minutes until chicken is caramelised, liquid is absorbed and rice is fluffy. If you want more caramelisation on the chicken, flick the broiler on for a few minutes. Set aside for 10 minutes before fluffing rice then serving, garnished with scallions if using. RECIPE NOTES If you want to use chicken breast, put rice in oven without chicken. Then when you remove the foil, add the chicken breast on top of the rice at that stage.