15-Minute Soy Sauce Chicken Rice
This 15-Minute Soy Sauce Chicken Rice (豉油雞髀飯) is my go-to for busy days when I still want something flavourful and comforting. It’s simple, tasty and zero thinking required!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 chicken thighs, deboned
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 2 tsp Shaoxing cooking wine
- 2 tsp dark soy sauce
- 1 tsp brown sugar
- 1/2 tsp white pepper powder
- 1 tsp sesame oil
- 1 tbsp neutral oil
- white sesame seeds (garnish)
Instructions
- 1
Debone the chicken thighs and make a few shallow cuts on the meat side to even out the thickness. This helps the chicken cook evenly and lets the marinade soak in better.
- 2
In a bowl, combine the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, brown sugar, white pepper and sesame oil. Add the chicken and massage the marinade into the meat for about a minute. Let it marinate for at least 15 minutes.
- 3
Heat 1 tablespoon of neutral oil in a frying pan over medium-high heat. Place the chicken skin side down and pan-fry for 4–5 minutes per side, until golden and cooked through.
- 4
Slice the chicken, sprinkle with white sesame seeds, and serve with freshly steamed rice. Enjoy!