{"id":24591,"date":"2026-02-24T11:11:30","date_gmt":"2026-02-24T16:11:30","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=24591"},"modified":"2026-02-24T11:11:32","modified_gmt":"2026-02-24T16:11:32","slug":"chinese-chicken-and-rice","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/chinese-chicken-and-rice\/","title":{"rendered":"One-Pan Chinese Chicken and Rice"},"content":{"rendered":"\n

I enjoy making this Chinese chicken and rice with bone in chicken thighs rubbed in a five spice dry rub, long grain rice, and chicken bone broth, all cooked together in one pan. The chicken comes out juicy with crispy skin and the rice absorb every drop of flavor your family will absolutely love.<\/p>\n\n\n\n

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One pan Chinese chicken and rice is inspired by traditional Chinese clay pot chicken rice<\/a>, where chicken and rice cook together the claypot so the grains absorb all the savory juices. This version simplifies the process without using a traditional claypot, and it works on the stovetop or in the oven. <\/p>\n\n\n\n

I created this recipe for nights when I want a filling dinner but do not have long hours to make the traditional claypot rice. I marinate the chicken in Shaoxing wine, sesame oil, and a warm spice rub, then nestle the thighs into seasoned rice with broth and let everything cook together. A quick run under the broiler at the end crisps up the skin and toasts the top layer of rice, which is my favorite part.<\/p>\n\n\n\n

If you are a busy mom like me, I know you will appreciate this easy Chinese Chicken and Rice. It is a true one pan meal ready in just over an hour, and I love making it for my family on weekdays or even when I have friends over. They already know they will never get a boring meal here. Ha! I highly recommend making this Chinese chicken and rice at home for your loved ones too.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

This One-Pan Chinese Chicken and Rice recipe uses just two components: a spice rubbed chicken and seasoned rice that cook together in the same pan.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Chicken and Dry Rub<\/strong><\/h3>\n\n\n\n

I use bone in, skin on chicken thighs for the juiciest results and best flavor. The dry rub is a mix of white pepper, ginger powder, garlic powder, cumin powder, and Chinese red pepper flakes, which gives the chicken a warm, fragrant crust without any marinating liquid beyond Shaoxing wine and sesame oil.<\/p>\n\n\n\n

Rice and Broth<\/strong><\/h3>\n\n\n\n

I use long grain white rice like jasmine or basmati because the grains stay fluffy and separated after cooking. Homemade chicken stock<\/a> adds more richness than regular broth, but boxed broth works just as well. A tablespoon of soy sauce rounds out the seasoning, and minced ginger and garlic sauteed in the pan build the aromatic foundation.<\/p>\n\n\n\n

How to Make<\/h2>\n\n\n\n

1. Marinate the chicken:<\/strong> Rub the chicken thighs with Shaoxing wine and sesame oil. Add the white pepper, ginger powder, garlic powder, cumin powder, Chinese red pepper flakes, and salt. Toss to coat evenly and let marinate for 20 minutes.<\/p>\n\n\n\n

2. Preheat the oven (optional):<\/strong> If using the oven method, preheat to 400\u00b0F (200\u00b0C).<\/p>\n\n\n\n

3. Saute the aromatics:<\/strong> In a high sided oven safe pan (9 or 10 inch cast iron, carbon steel, or dutch oven), heat sesame oil over medium low heat. Add the minced ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes.<\/p>\n\n\n\n

\"Saute<\/figure>\n\n\n\n

4. Toast the rice:<\/strong> Add the rinsed and drained rice to the pan and stir until evenly coated with oil. Turn the heat off.<\/p>\n\n\n\n

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5. Arrange the chicken:<\/strong> Make 4 wells in the rice and nestle the chicken thighs in skin side up. Make sure there is not too much rice underneath the chicken.<\/p>\n\n\n\n

6. Add the broth:<\/strong> Pour in the chicken bone broth and soy sauce. Cover the pan with a lid or aluminum foil.<\/p>\n\n\n\n

\"broth,<\/figure>\n\n\n\n

7. Cook the rice (choose one method):<\/strong> Oven method:<\/em> move the pan to the oven and cook for 25 minutes. Check the rice, and if it is still a bit tough, return to the oven for another 5 minutes. Stovetop method: <\/em>bring the broth to a boil, cover, reduce the heat to low, and simmer for 20 minutes.<\/p>\n\n\n\n

\"cooking<\/figure>\n\n\n\n

8. Broil the chicken:<\/strong> Turn on the broiler. Remove the lid or foil and place the pan under the broiler for 5 minutes, or until the chicken skin gets golden and crispy.<\/p>\n\n\n\n

9. Rest and serve:<\/strong> Remove the pan from the oven and let it rest for 5 to 10 minutes. Serve hot as a main dish.<\/p>\n\n\n\n

\"One-Pan<\/figure>\n\n\n\t\t
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Key Cooking Tips to Consider<\/h2>\n\n\n\n

Adjust the broth to your rice:<\/strong> The water to rice ratio varies by brand. This recipe uses a standard 2:1 ratio with 1 1\/2 cups broth for 1 cup rice. Check your rice package and reduce the broth by 2 tablespoons per 1\/4 cup if your rice calls for less water.<\/p>\n\n\n\n

Do not skip the marinating time:<\/strong> The 20 minute marinade lets the spice rub and Shaoxing wine penetrate the chicken. I use that time to prep the ginger, garlic, and rice so nothing is wasted.<\/p>\n\n\n\n

Nestle the chicken skin side up:<\/strong> Placing the thighs skin side up keeps the skin dry so it crisps under the broiler. If the skin is submerged in broth, it stays soggy.<\/p>\n\n\n\n

Use an oven safe pan:<\/strong> A cast iron skillet or dutch oven works best because it goes from stovetop to oven to broiler without switching dishes. This is what makes it a true one pan meal.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

My favorite way to serve<\/h2>\n\n\n\n

I serve this straight from the pan with a side of blanched vegetables. On most nights I blanch broccoli or baby bok choy<\/a> while the rice cooks, so everything is ready at the same time. I also like drizzling a little of my homemade chili oil<\/a> over my portion for extra heat.<\/p>\n\n\n\n

I confess that it is very common for me to have people over at my place on a random Wednesday and I usually pair this with a bowl of hot and sour soup<\/a> and a plate of Chinese broccoli with oyster sauce<\/a>. Leftovers reheat well the next day, and the rice actually gets even crispier when you warm it back up in the pan. This recipe serves 4, but I have eaten half a pan in one sitting more than once.<\/p>\n\n\n\n

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Frequently ask questions<\/h2>\n\n\n\t\t
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Why is my rice mushy?<\/h3>\t\t\t\t
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Too much liquid is the most common cause. I always check the package instructions for my rice brand and adjust the broth amount accordingly. The chicken also releases juices during cooking, which adds extra liquid.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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How do I store leftover?<\/h3>\t\t\t\t
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I let the pan cool completely, then transfer everything to an airtight container and store it in the fridge for up to 3 days. You can freeze the dish up to 2 months. <\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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How do I reheat Chinese chicken and rice?<\/h3>\t\t\t\t
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I reheat individual portions in a skillet over medium heat with a splash of broth to loosen the rice. The stovetop method actually crisps up the rice again, which I prefer over the microwave. You can also reheat in the oven at 350\u00b0F (175\u00b0C) covered with foil for about 15 minutes.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n

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Chinese Cooking Made Easy<\/h2>

Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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