Baked Five Spice Chicken Rice

4 skinless chicken thighs
1 cup jasmine rice
2 garlic cloves
1 thumb-sized ginger
2 spring onions
2–3 bird’s eye chillies
Water

The Marinade
1 teaspoon five spice powder
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch black pepper
Pinch sugar

The Chilli Sauce
2 tablespoons dark soy sauce
1 tablespoon honey
Vegetable oil

PREPARATION

1. Finely chop garlic and ginger for the marinade, then slice chicken thighs into thin strips to help them cook evenly and absorb flavour better.
2. Mix chicken with five spice powder, light soy sauce, sesame oil, black pepper and sugar, ensuring every piece is evenly coated, then leave to marinate briefly.
3. Wash the rice thoroughly until the water runs mostly clear, then place into a heatproof bowl or stoneware dish.
4. Add water to the rice using slightly less than the usual ratio, as the chicken will release moisture during cooking.
5. Spread the marinated chicken evenly over the top of the rice, avoiding thick piles so everything cooks consistently.

COOKING

1. Cover tightly with foil and bake at 200°C for 35–40 minutes until the rice is fluffy and the chicken is fully cooked.
2. While the rice cooks, roughly chop spring onions, ginger, garlic and chillies for the sauce.
3. Heat oil in a wok and fry spring onion, garlic, ginger and chillies until fragrant and slightly blistered.
4. Add dark soy sauce and honey, stirring quickly as the sauce bubbles and caramelises around the aromatics.
5. Remove from heat once glossy and slightly thickened.
6. Remove the chicken rice from the oven and allow it to rest briefly before uncovering.
7. Serve hot with spoonfuls of chilli soy sauce over the top.

School of Wok Tips

• Slice chicken thinly for even cooking and better flavour absorption.
• Use slightly less water than normal when cooking rice with meat.
• Keep the dish tightly covered so it steams properly in the oven.
• Let the sauce caramelise slightly for deeper flavour.

FAQs

Can I steam this instead of bake it?
Yes, steaming gives a very similar result.

Why use less water for the rice?
The chicken releases extra moisture while cooking.

What does five spice add?
A warm aromatic flavour from star anise, cinnamon and fennel.