The star of the dish is undoubtedly the garlic, which infuses the entire pot rice with its fragrant aroma and bold flavour. The garlic is sautéed until golden brown, releasing its natural oils and developing a slightly sweet and nutty taste that enhances the overall dish. Tender pieces of chicken, marinated in a mixture of soy sauce, sesame oil, and other seasonings, add savoury depth to the pot rice. The chicken absorbs the flavours of the garlic and spices as it cooks, becoming juicy and succulent with each bite.
Garlic is a commonly used ingredient in Cantonese cooking, prized for its aromatic flavour and health benefits. Incorporating garlic into this dish adds depth and complexity to the flavour profile, making it a beloved favourite among locals and visitors alike.
Garlic Chicken Pot Rice
Ingredients
Rice
- 350-400 g Boneless Skinless Chicken Thighs, cut into bite size pieces
- 1 tsp Salt
- 1 tbsp White Rice Vinegar
- 2 Spring Onions finely sliced
- 1 cup Thai Fragrant Rice or Long Grain
- 1 cup Water
Marinade
- 8 Garlic Cloves minced
- 1 Small Onion finely diced
- ½ Green Pepper finely diced
- 2 tbsp Oyster Sauce
- 2 tbsp Chinese Rice Wine
- 1 tsp Sugar
- 1 tbsp Light Soy Sauce
- 1 tsp dark Soy Sauce
- 1 tsp Sesame Oil
- Pinch White Pepper
- 1 tbsp Vegetable Oil
Instructions
- Place the chicken thighs into a bowl, add 1 tsp salt and 1 tbsp of white rice vinegar and then cover with water.
- Cover with water and massage the chicken with your hands for 30 seconds and allow to sit for 30 minutes. This process will tenderize the chicken and remove any impurities.
- Drain and pat dry with kitchen roll.
- Place all of the marinade ingredients into a bowl, add the drained chicken and use your hand to massage the marinade into the chicken. Cover and place to one side for at least 20 minutes but ideally for 2 hours.
- Place the rice into a bowl and wash 2-3 times until the water becomes less cloudy, cover with water and allow to soak for 30 minutes.
- Once soaked, pour off the excess water and place into a Clay Pot or Large Saucepan.
- Add 1 cup of water and evenly spread over the marinated chicken and top with half of the spring onions.
- Place over a medium heat and once the water begins to bubble and has begun to be absorbed, turn the heat down to its lowest setting, put on the lid and allow to cook for 25 minutes.
- Turn off the heat and allow it to stand with the lid on for a further 10 minutes – no peeking! (If you like a crispy bottom to your rice, you can leave the heat on low for the last 10 minutes).
- Check the chicken is cooked and then sprinkle with the remaining chopped spring onion and serve.
