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Chinese Chicken Casserole

Web20.Chickens's picture
Ingredients
  Vegetable oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), chopped
  Ginger piece 1⁄4 , minced (Fresh Ones)
  Long grain converted rice 1 1⁄2 Cup (24 tbs)
  Boneless skinless chicken thighs 1 1⁄4 Pound, cut into 1/2-inch pieces
  Rice vinegar 2 Tablespoon
  Chicken broth 2 1⁄4 Cup (36 tbs)
  Light soy sauce 1⁄4 Cup (4 tbs)
  Chinese five spice powder 1⁄2 Teaspoon
  Sugar 2 Teaspoon
  Salt To Taste
  Dried red pepper flakes 1 Teaspoon
  Cashew nuts 1⁄2 Cup (8 tbs) (Unsalted)
  Fresh snow peas 8 Ounce
Directions

1. Preheat the oven to 375°F.
2. Heat the oil in a 4-quart enameled cast-iron casserole over medium heat. Add the garlic, ginger, and rice. Cook, stirring continuously, until the rice kernels turn translucent, about 2 minutes. Add the chicken and cook, stirring, until the chicken is almost cooked through, 1 minute more.
3. Add the vinegar and cook until it is almost entirely evaporated, just a few seconds. Then add the broth, soy sauce, five-spice powder, sugar, 1 teaspoon salt, and 1/4 teaspoon dried red pepper flakes. Bring the liquid to a boil over high heat, cover, and transfer the casserole to the oven.
4. Bake until the rice is soft and has absorbed all the liquid and the chicken is cooked through, 25 minutes. While the rice and chicken are cooking, chop the cashews. Bring 2 quarts salted water to a boil and blanch the snow peas for 1 minute; drain and set aside.
5. Remove the casserole from the oven, stir in the snow peas, and adjust the seasoning. Garnish each portion with cashews.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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