Incredible Baked Five Spice Chicken & Rice

• 500g chicken thighs
• 1 cup rice : 1 ¼ cup water

The Marinade:

• 1 tbsp light soy sauce
• ½ tbsp dark soy sauce
• 1 tsp five spice powder
• ½ thumb sized piece of ginger, finely chopped
• 1 garlic clove finely chopped
• Salt and pepper

The Chilli Sauce

• 1 thumb sized piece ginger, bashed
• 2 cloves garlic, roughly chopped
• 2 spring onions, roughly chopped
• 3-4 Birdeye chillies
• 2-3 tbsp dark soy
• 1 tbsp honey

Slice the chicken thighs into thin slices and then massage “The Marinade” into the chicken. 

Prepare the ginger, garlic spring onions and chillies and mix the dark soy and honey together in a separate bowl.

Wash the rice, place in a heat proof dish and and then measure out the right amount of water. Next, lay the sliced marinated chicken on top of the rice, cover with some tin foil.

Preheat the oven to 200°C,and place in the oven for 30-40 minutes. 

To cook the chilli sauce, stir fry the ginger, garlic, spring onion and chilli on a high heat and then pour the dark soy and honey mixture into the wok and bring to a vigorous boil. Serve.