A ‘magic’ recipe inspired by the lovely book Recipetineats Dinner by Nagi Maehashi. The magic is that you bake the whole thing in one tray and it tastes just like any excellent chicken fried rice. Give it a go.
Wine Suggestion: This dish was well enjoyed with an Au Bon Climat Pinot Gris/Pinot Blanc from Santa Barbara in California, though we suspect a good Alsace Pinto Gris, or German Grauburgunder will work just as well. A generosity and breadth in the palate, underscored by a lovely texture allowing this wine to work with, but not overpower.
Chicken fried rice – serves 4
- 300g basmati rice (or long-grain rice)
- 400ml chicken stock (from a stock pot will be fine)
- 2 ½ tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 3 garlic cloves, crushed (save 1 to add a bit later)
- ¼ tsp white pepper
- 100g frozen peas
- 100g frozen sweetcorn
- 100g bacon lardons, or chop up some bacon yourself
- 500g chicken thigh fillets, cut into small pieces – about 1.5cm
- 1 tbsp oyster sauce
- 4 tsp sesame oil
- 2 eggs, scrambled
- 1 scallion, finely chopped
You will need a deep metal roasting tin – about 23 x 33cm.
Heat the oven to 200C/180C fan.
Put the rice, chicken stock, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 2 of the crushed garlic cloves, and the white pepper into the roasting tin. Give the tin a gentle shake to make sure the rice is distributed evenly and that it’s submerged in the stock. Sprinkle the frozen peas and sweetcorn over the top in an even layer, then sprinkle the bacon on top of that. Cover tightly with foil and bake in the oven for 25 minutes.
Meanwhile, put the chicken into a bowl and add 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 2 tsp of sesame oil and the last clove of crushed garlic. Stir to combine then set aside to marinate.
Remove the tray from the oven after the initial 25 minutes, gently remove the tinfoil and set it aside for later.
Spread the chicken in an even layer over the contents of the baking tray, then return to the oven and bake for another 20 minutes, uncovered.
Remove the tray from the oven and cover with the reserved tin foil. Leave to rest for 10 minutes.
Gently break up the rice with a wooden spoon and mix with the other ingredients.
Add the scrambled egg and sprinkle with 2 tsp sesame oil and the chopped scallion, then gently toss again before serving.
(Original recipe from Recipetineats Dinner by Nagi Maehashi, Bluebird, 2023.)
Jono & Jules do food & wine 