Doody’s chaotic rice dish

"We all love a delicious fried rice, and you could literally put any ingredients in a rice dish to make it your own, but my 'Doody's chaotic rice dish' is simple and easy to make. The inspiration for this dish comes from western Chinese cuisine."

Doody’s chaotic rice dish Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 4 skinless chicken thigh fillets
• 170 ml (⅔ cup) soy sauce, plus extra for seasoning
• 60 ml ( ¼ cup) hoisin sauce
• 170 ml (⅔ cup) sweet soy sauce
• salt and black pepper, to taste
• 400 g (2 cups) Jasmine rice
• olive oil, for drizzling
• 2 garlic cloves, finely chopped
• 1 spring onion, thinly sliced, plus extra to serve

Marinating time: 30 minutes

Instructions

1. Place the chicken in a bowl with the soy sauce, hoisin sauce and sweet soy sauce, then season to taste and stir to combine. Cover and refrigerate for 30 minutes.
2. Meanwhile, place the rice into a rice cooker, add about 500 ml (2 cups) water and press cook. Halfway through the cooking process, add a dash of olive oil and salt and pepper.
3. Drain the chicken, reserving the marinade. Set an airfryer to 200˚C and cook the chicken for about 9 minutes or until cooked through. Alternatively, preheat the oven to 200˚C , place the chicken on a baking tray and roast for 15-20 minutes.
4. Meanwhile, place the reserved marinade in a small saucepan and simmer over medium heat until thickened and reduced to a glaze consistency. Remove from the heat and set aside for serving. As soon as the chicken has finished cooking, brush all over with the glaze. Rest for 5 minutes, then thickly slice.
5. Heat a drizzle of oil in a frying pan over medium heat. Add the garlic and spring onion and stir for 1 minute or until fragrant.
6. Once the rice is cooked, stir in the garlic and spring onion mixture and season to taste with a little soy sauce.
7. To serve, spoon the rice into a bowl, top with the chicken and any resting juices and scatter with the extra spring onion.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Rice

Watch The Full Episode Here

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Watch The Full Episode Here

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