One-pot Black Bean Chicken Rice
Start your Chinese New Year with a bang! Try our one-pot dish bursting with flavours, perfect for lunch or dinner.
- 31 - 60 Minutes
- Medium
- 2 people
Method
Ingredients
Ingredients
- For Rice:
- 130g Premium USA Tilda Long Grain Rice
- ½ tbsp oil
- 1 clove garlic, minced
- 2 slices ginger, minced
- 2 spring onions, chopped (separating whites and greens)
- ¼ green pepper, chopped
- ¼ red pepper, chopped
- 130 ml water
- Marinade:
- 2 chicken thighs, cut into bite size pieces
- 2 slices ginger, minced
- ½ tbsp Shaoxing wine
- 1 tsp Oyster sauce
- 1 tsp Light Soy sauce
- ½ tsp Dark Soy sauce
- ¼ tsp sugar
- ¼ tsp white pepper powder
- ½ tbsp hot oil
- 1 tsp cornstarch
- 2 cloves garlic, minced
- 1 tbsp Chinese fermented black beans, minced (reserve ⅓ for rice later or use all for chicken)
- Toppings:
- Sesame oil
- ½ cooked Pak Choi
- Greens of spring onion
How to make One-pot Black Bean Chicken Rice
-
First marinate your chicken by combining the marinade ingredients in a bowl; you can use all the minced black beans for the marinade or save some later for the rice.
-
Allow the chicken to marinate for at least 15 minutes.
-
In a bowl, add 130g of Premium USA Tilda Long Grain Rice and rinse 2-3 times then let it soak in water for 30 minutes.
-
In a claypot over medium heat, add some oil then sear both sides of the chicken to get some colour, each size around 1-2 minutes then remove onto a plate. If your pan is small, you can do this in batches.
-
Remove the chicken, add some more oil, then cook the peppers slightly for 30 seconds or until fragrant then place with browned chicken.
-
In the claypot, add some more oil if needed and add greens of spring onion, garlic and ginger and fry until fragrant or around 45 seconds.
-
Add the reserved black beans (if using) and fry for around 30 seconds.
-
Add the drained soaked rice and stir fry until aromatics have mixed with the rice.
-
Pour in around equal parts water and bring to a boil.
-
Cover with the lid and cook on low for 10 minutes.
-
Open and add the browned chicken pieces and peppers on top of the rice, then cover and cook for around 10-15 minutes or until the chicken is cooked,
-
Add some oil around the edges (to help give a crispy bottom to the rice) and cook on medium-high heat for 2-3 minutes.
-
Open cover and garnish with cooked Pak Choi, greens of spring onion and a drizzle of sesame oil over.
