We’re often used to eating rice to accompany flavorful dishes, but there’s no reason why it can’t be a dish on its own. Paella is proof that with the right ingredients–especially the right rice–you can get a delicious, complex dish that only requires one pan. This recipe is our Asian take on the staple that requires long grains to absorb all that flavor.
We’ve partnered with SunRice to create this one-pan wonder, which combines the qualities of Hong Kong soy sauce roasts and crispy five-spice chicken.
Their Jasmine White Rice has a natural fragrance that accentuates the five spice, and also cooks well using this method. Toasting it first brings out the nuttiness, then cooking it with the broth and chicken makes sure that the aromatics are present in every grain.
After only 45 minutes, the result is tender, fluffy, soy-sauce laced rice with crispy soccarat or tutong at the bottom—a perfect midweek meal. We were introduced to a whole new eating experience with SunRice Jasmine Rice. Its long grains separate easily, gives a slight chewy yet fluffy texture, and has the soft notes of pandan fragrance that make it simply appetizing. The rice really took center stage in this recipe!
It was not surprising to find out from our partners that SunRice is the number one rice brand in Australia (where the brand is from) and many other countries. They have recently launched on our shores with both the Jasmine rice and another short grain variety called Hinata rice which is more suitable for Japanese or Chinese dishes with its rounder grains and stickier texture.
SunRice products are available at selected SM Supermarkets and Hypermarkets with an ongoing campaign as SM celebrates its Super Month! You can also get SunRice on Shopee.ph/Cmartph , Lazada and LazMart!
- 4-6 chicken thighs
- 1 tbsp five spice
- pinch of salt, to taste
- 2 tbsp oil, divided
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 cups SunRice Jasmine White Rice
- 2 ¾ cups chicken broth or water
- ¼ cup soy sauce
- 2 tbsp chopped spring onions, for garnish
- sliced chili, for garnish
Add chicken thighs to a bowl. Season with five spice, salt, and 1 tablespoon of oil.
Heat a large straight sided skillet over high heat. Add the chicken thighs, skin side down, and sear until well browned, about 5-8 minutes. Remove from the pan.
Lower heat to medium and add the remaining 1 tbsp of oil. Add the onion and garlic and cook, stirring frequently, until the aromatics are soft, about 3 minutes.
Add SunRice Jasmine White Rice and toast, stirring to move the rice around, for about 5 minutes or until rice begins to color.
Add in the chicken broth and soy sauce and stir until evenly distributed.
Return the chicken thighs to the top of the rice, skin side up. Increase heat to high until the liquid is bubbling.
Once bubbling, reduce the heat to low and cover the pot. Let cook undisturbed for 15 minutes.
Remove the lid. Continue to cook uncovered for about 5 more minutes, or until rice is completely tender and liquid has evaporated.
Remove skillet from heat. Garnish with spring onions and sliced chili. Serve hot.