Ginger-Soy Chicken and Mushroom Rice Bake

By Sprig Originals ✓ · cooked up in Sprig

Everything for a Cantonese clay pot rice dinner goes into one baking dish and comes out an hour later: fluffy jasmine rice that has drunk up chicken broth and soy, tender ginger-marinated thighs, soft mushrooms and sweet peas. No stirring, no stovetop, and the leftovers reheat beautifully.

Ingredients

• 2 lb boneless skinless chicken thighs, halved
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp light brown sugar
• 4 cloves garlic, finely grated
• 2 tbsp fresh ginger, finely grated
• 1/2 tsp ground white pepper

• 2 cups jasmine rice
• 3 cups chicken broth
• 8 oz cremini mushrooms, sliced
• 1 tbsp vegetable oil
• 1 cup frozen peas

• 4 scallions, thinly sliced
• 2 tsp toasted sesame oil

Instructions

1. Heat the oven to 400°F (200°C). In a bowl, stir together the soy sauce, oyster sauce, brown sugar, garlic, ginger and white pepper. Add the chicken thighs and turn to coat; leave to sit while you set up the rice.
2. Rinse the jasmine rice in a sieve under cold water until the water runs mostly clear, then shake dry and tip it into a 9x13-inch baking dish. Add the mushrooms and vegetable oil and spread everything into an even layer.
3. Pour the chicken broth over the rice and shake the dish gently so the grains settle flat. Do not stir once the liquid is in.
4. Lay the chicken pieces over the rice in a single layer and scrape every bit of the marinade over the top. Cover the dish tightly with foil, sealing the edges well.
5. Bake covered for 45 minutes, until the rice has absorbed the liquid and the chicken is cooked through (165°F / 74°C at the thickest part).
6. Uncover, scatter the frozen peas over the top, and bake uncovered for another 10 minutes so the chicken glaze darkens slightly and the peas heat through.
7. Let the dish rest for 10 minutes, then drizzle with the sesame oil, scatter over the scallions, and fluff the rice up around the chicken as you serve.

Chef's tips

Nutrition (per serving, estimated)

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