Toasted Chicken Rice
Toasted Chicken Rice
Toasted chicken rice with marinated, oven-baked chicken, served with rice, veggies and a rich, flavourful reduced sauce
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 500g boneless chicken leg or chicken wings
- 2–3 tbsp water
- Marinade:
- 2 tsp Pearl River Bridge Superior Light Soy Sauce
- 1 tsp Pearl River Bridge Hoisin Sauce
- 1 tbsp Pearl River Bridge Mushroom Flavoured Dark Soy Sauce
- 10g minced garlic
- 10g minced ginger
- ¼ tbsp Pearl River Bridge Sesame Oil
- 1 tbsp Pearl River Bridge Seasoning Wine
- ¼ tbsp pepper
- Salt, to taste
Method
- In a large bowl, combine all marinade ingredients. Add the chicken and toss to coat evenly. Cover and refrigerate for 1 hr to marinate.
- Preheat the oven to 180°C.
- Remove the chicken from the bowl and place into a baking dish, saving the marinade.
- Bake the chicken for 10 mins, then turn the heat up to 200°C, turn over the chicken and bake for another 6 mins.
- Simmer the remaining marinade with water until it thickens into a sauce.
- Slice the cooked chicken and serve over rice and vegetables. Drizzle with the reduced sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
