This oven-baked chicken rice is my practical take on a classic comfort dish. The chicken is first marinated in the MealPrep™ stainless steel bowl, then transferred into a FreshPrep™ airtight container to rest overnight. That extra time allows the flavours to fully develop while keeping everything neatly sealed and fridge-friendly. The next day, it goes straight into the oven for an effortless, flavour-packed meal that feels both homely and satisfying.
Ingredients (Serves 4)
2 cups jasmine rice, rinsed
500ml water
2 tbsp bottled chicken rice paste
4 boneless chicken thighs
1 tbsp oyster sauce
1 tbsp light soy sauce
Method
• Mix rinsed jasmine rice, water, and bottled chicken rice paste. Stir well and cook in a rice cooker.
• Marinate boneless chicken thighs with oyster sauce and light soy sauce.
• Preheat oven to max heat (~250°C).
• Place chicken skin-side up on a tray and bake for 10 minutes, flipping once.
• Flip chicken skin-side up again and broil for 1-2 minutes for crispier skin.
• Fluff the rice and serve with chili sauce and dark soy sauce on the side.
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