Chicken and rice braised together, with tender chicken, chewy rice, and a rich savory flavor.
Braised chicken rice is savory, aromatic, and incredibly quick and easy to make—which explains why countless small restaurants called "Braised Chicken Rice" have popped up on every street corner overnight. However, finding one that doesn't rely heavily on chicken bouillon or MSG is nearly impossible. For a healthier option, why not try making this improved version at home!
Ingredients
Main Ingredients
chicken wingettes, as needed
Rice, as needed
You can use a whole chicken, chicken legs, or chicken wings.
Additional Ingredients
carrots to taste
Vegetables with firm textures work well here; besides carrots, you can also use onions, potatoes, and similar root vegetables.
Marinade
Light soy sauce, salt, Shaoxing wine, scallion and ginger - to taste
Other Seasonings
Dark soy sauce and oyster sauce, each to taste
Seasonings
Instructions
Instructions
Preparation
Step 1: Score both sides of the chicken wings with two cuts each to help the flavor penetrate (Image 2), then marinate for half an hour with the meat seasonings (Image 3). Cut the carrot into small strips (Image 4).
*Chicken wings or chicken pieces must be marinated in advance to remove any gamey smell and to build a base flavor; otherwise, the braised chicken will lack depth of taste.
Step 2: Soak the rice in water for 1 hour in advance and set aside.
*For best results, soak the rice in advance whenever possible—this saves cooking time and improves texture. Since soaked rice absorbs less water during cooking, use less water than usual; otherwise, the rice will become too sticky and lose its firm, chewy bite.
*If you really don't have time to soak the rice, you can use it directly, but you'll need to add a bit more water later.
Pan-fry the chicken until golden brown on both sides.
Heat a wok over high heat, add a little oil, then place the chicken wings in and pan-fry over medium heat until both sides are golden brown, at which point the wings should be about 70% cooked through (Image 5).
After marinating, pan-fry the chicken wings or chicken pieces first before braising them with the rice, as pan-frying allows the chicken to fully absorb the marinade and also renders out excess fat, so use as little oil as possible when frying.
Stir-fry the vegetables and rice.
④ Next, add the carrot and minced scallion and ginger, stir-frying over high heat until fragrant (Image 6). Drain the rice and add it to the pot (Image 7), stir-frying everything together over high heat for half a minute (Image 8). Add light soy sauce, oyster sauce, and Shaoxing wine to taste, along with a little dark soy sauce for color, and stir well to combine (Image 9).
Steam the rice until fluffy and tender.
Add enough hot water and bring to a boil, then transfer everything to a clay pot and simmer over medium-low heat for 20 minutes (Figure 10).
When braising the rice, keep in mind that the vegetables and meat will release some moisture as they cook, so reduce the amount of water you add slightly; otherwise, the rice may turn out too soft and mushy, losing its texture.
*The chicken is already seasoned, and the rice has soy sauce and oyster sauce added, so there's enough saltiness—no need to add extra salt.
*If you want crispy rice crust, remember to simmer all ingredients in a clay pot over the lowest heat.
Feel free to adapt the recipe to your own preferences and available ingredients.
With this method, you can substitute the chicken with other meats, just keep in mind that each type of meat requires different cooking times, so adjust accordingly. You can also get creative with the seasonings—for a saltier flavor, replace the light and dark soy sauce with regular soy sauce or fermented soybean paste; if you like heat, swap in chili sauce; for aromatic notes, use curry paste and add a touch of star anise and bay leaves while simmering the rice.