Chinese-Style Glazed Chicken Thigh Rice Bowl

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  COOK TIME

  Prep 12m • Cook 15m

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1. Boneless, skin-on chicken thighs

   from 3 whole chicken legs, about 600 g (1.3 lb)

2. Light soy sauce

   4 tbsp (～60 ml)

   Can’t find it? Try this one.

3. Cooking wine

   4 tbsp (~60 ml ) (Shaoxing wine or dry sherry)

   Can’t find it? Try this one.

4. Oyster sauce

   2 tbsp (~30 ml)

   Can’t find it? Try this one.

5. Honey

   2 tbsp (~30 ml)

   Can’t find it? Try this one.

6. Ground white pepper

   ½ tsp (2 g)

7. Neutral oil

   1 tsp (~5 ml) (e.g., canola or vegetable): — optional if using nonstick pan

8. Broccoli florets

   ½ head (~150 g)

9. Cauliflower florets

   100 g

10. Carrot, sliced thinly on diagonal

    ½ medium (~80 g)

11. Salt

    ¼ tsp (~1 g), for blanching water

12. Steamed white rice

    3 cups (cooked), made from about 1¼ cups (225 g) uncooked long-grain or jasmine rice

13. Optional garnish

    toasted sesame seeds or chopped scallions

1. Step 1: Remove bones from whole chicken legs

   Place leg skin-side down. Use a sharp knife to cut along the bone, then gently separate meat from bone. Keep skin attached—it helps protect the meat during searing. Pat dry.

   

2. Step 2: Make the sauce

   In a bowl, mix soy sauce, cooking wine, oyster sauce, honey, and white pepper until honey dissolves.

3. Step 3: Coat the chicken

   Add chicken thighs to the sauce and turn to coat evenly. Let sit 5–10 minutes at room temperature while prepping vegetables.

   

4. Step 4: Blanch vegetables quickly

   Bring a small pot of water to boil with ¼ tsp salt. Add broccoli, cauliflower, and carrot. Cook 2 minutes until bright and just tender. Drain and set aside.

   

5. Step 5: Sear chicken skin-side down

   Heat a skillet over medium heat. Add 1 tsp oil if not using nonstick. Place chicken skin-side down. Cook 4–5 minutes until golden and crisp. Flip, cook 2 minutes more.

   

6. Step 6: Braise in sauce

   Pour remaining marinade into the pan. Add 60 ml (¼ cup) water. Cover, reduce heat to low, and simmer 6–7 minutes until chicken reaches 74°C (165°F) and sauce thickens slightly.

   

7. Step 7: Slice and plate

   Transfer chicken to cutting board. Slice into strips. Serve over hot rice with vegetables. Spoon pan sauce over top.

   

8. Step 8: Finish simply

   Sprinkle with sesame seeds or scallions if available—but it’s delicious as-is.

1. Keeping the skin on prevents the chicken from drying out during searing.

2. If sauce becomes too thick, stir in 1–2 tsp hot water before serving.

3. Leftovers taste great reheated gently in a covered pan or microwave.

4. Vegetable swaps: Broccoli and carrots are reliable, but you can also use green beans, sugar snap peas, bok choy, zucchini slices, or even frozen mixed vegetables (just thaw and pat dry). Keep cooking time short—just until crisp-tender.

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