Home Recipes One-pot Black Bean Chicken Rice

One-pot Black Bean Chicken Rice

  • 31 - 60 Minutes
  • Medium
  • 2 people

Start your Chinese New Year with a bang! Try our one-pot dish bursting with flavours, perfect for lunch or dinner.


Ingredients

Method

  • For Rice:
  • 130g Premium USA Tilda Long Grain Rice
  • ½ tbsp oil
  • 1 clove garlic, minced
  • 2 slices ginger, minced
  • 2 spring onions, chopped (separating whites and greens)
  • ¼ green pepper, chopped
  • ¼ red pepper, chopped
  • 130 ml water
  • Marinade:
  • 2 chicken thighs, cut into bite size pieces
  • 2 slices ginger, minced
  • ½ tbsp Shaoxing wine
  • 1 tsp Oyster sauce
  • 1 tsp Light Soy sauce
  • ½ tsp Dark Soy sauce
  • ¼ tsp sugar
  • ¼ tsp white pepper powder
  • ½ tbsp hot oil
  • 1 tsp cornstarch
  • 2 cloves garlic, minced
  • 1 tbsp Chinese fermented black beans, minced (reserve ⅓ for rice later or use all for chicken)
  • Toppings:
  • Sesame oil
  • ½ cooked Pak Choi
  • Greens of spring onion

Notes

  1. First marinate your chicken by combining the marinade ingredients in a bowl; you can use all the minced black beans for the marinade or save some later for the rice.
  2. Allow the chicken to marinate for at least 15 minutes.
  3. In a bowl, add 130g of Premium USA Tilda Long Grain Rice and rinse 2-3 times then let it soak in water for 30 minutes.
  4. In a claypot over medium heat, add some oil then sear both sides of the chicken to get some colour, each size around 1-2 minutes then remove onto a plate. If your pan is small, you can do this in batches.
  5. Remove the chicken, add some more oil, then cook the peppers slightly for 30 seconds or until fragrant then place with browned chicken.
  6. In the claypot, add some more oil if needed and add greens of spring onion, garlic and ginger and fry until fragrant or around 45 seconds.
  7. Add the reserved black beans (if using) and fry for around 30 seconds.
  8. Add the drained soaked rice and stir fry until aromatics have mixed with the rice.
  9. Pour in around equal parts water and bring to a boil.
  10. Cover with the lid and cook on low for 10 minutes.
  11. Open and add the browned chicken pieces and peppers on top of the rice, then cover and cook for around 10-15 minutes or until the chicken is cooked,
  12. Add some oil around the edges (to help give a crispy bottom to the rice) and cook on medium-high heat for 2-3 minutes.
  13. Open cover and garnish with cooked Pak Choi, greens of spring onion and a drizzle of sesame oil over.