Baked Chinese Chicken and Rice

commandcooking.com

Jessica R Lovett

subheading: For the chicken and marinade:

1 pound chicken thighs, skinless, boneless, and halved

1 tablespoon soy sauce

2 tablespoons Chinese cooking wine, Mirin, or dry sherry

¼ cup oyster sauce

1 teaspoon sesame oil

1 clove garlic, minced

subheading: For the rice:

2 tablespoons vegetable oil

4 green onions, white parts only

2 cloves garlic, minced

1 tablespoon dark soy sauce

2 tablespoons Chinese cooking wine, dry sherry, Mirin, or cooking sake

1 ½ cups chicken stock or chicken broth, low-sodium

1 ½ cups hot water

1 ½ cups white rice

2 cups frozen diced vegetables, thawed

subheading: For the garnish:

scallions, sliced

Directions at commandcooking.com

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