This recipe is a quick chicken and rice dish that is often cooked in a rice cooker but you get a great result using your steam oven. This recipe is cooked in 2 stages and if your oven supports staged cooking you can set these stages up in advance so you dont have to return to the oven until it is complete.
METHOD
- Place all the chicken ingredients into a plastic bag or bowl and marinate for an hour or overnight.
- Remove chicken from fridge 20 minutes beofre cooking to bring to room temperature
- Place the rice in an oven proof dish and mix in the garlic and the rehydrated sliced mushrooms.
- Add soy sauce and oil to the water, mix well and stir into the rice.
- Place the chicken plus any marinade on top of the rice mixture.
- Put the dish into the middle of a cold oven and set the oven to 100C full steam.
- Once the oven is up to temperature, set the timer to 25 minutes.
- Once the 25 minutes steaming is completed, change the functio to Grill 200C for 10 minutes, or until the chicken has started to colour nicely
- Remove from ove and fluff up the rice under the chicken .
- Top with chopped spring onions and coriander
For the Chicken
500g boneless, skinless chicken thighs, halved
1T soy sauce
2T Chinese cooking wine
4T oyster sauce
1t sesame oil
2 cloves of garlic, minced
Thumb of ginger, minced
1/4t 5 spice powder (optional)
For the Rice
1.5c Jasmine Rice
20g dried chinese mushrooms soaked in boiling water to rehydrate, and then sliced .(Retain water and top up to 500ml for rice)
2 cloves garlic, minced
1T Dark soy sauce or mushroom soy sauce
1T chinese cooking wine
1T cooking oil
To Finish
1-2 spring onions
Coriander
