Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Hoisin Chicken and Coconut Rice

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


This is for sure a winner, so try this Hoisin Chicken and Coconut Rice

Ingredients:

  1. 800 gr chicken thighs
  2. 1/3 cup hoisin sauce
  3. 1/3 cup soy sauce
  4. 1 tbsp sesame oil
  5. 1/3 cup honey
  6. 2 cm piece of ginger grated
  7. 3 cloves garlic grated
  8. 1 tsp 5 spice powder
  9. ¼ tsp Chinese salt (sea salt fine)
  10. ¼ tsp white pepper
  11. 1 tbsp Shaoxing rice wine or mirin (optional)

 

Marinade the chicken in the above for up to 24 hours – 1 hour also fine)

 

Raw pieces of chicken in a white plate
Raw pieces of chicken
Credit Photo by JÉSHOOTS

Rice

  1. 2 cups white rice, rinsed until water runs clear
  2. 400 ml of coconut milk
  3. 50ml chicken stock
  4. 1 cup frozen peas
  5. ½ cup cilantro (dhania) leaves

Spring onions and extra hoisin for serving

 

Coconut with fresh coconut milk spilling out
Coconut Milk: Credit Photo by LisaRedfern

Method for Hoisin Chicken and Coconut Rice

  • Cut the chicken thighs and place it in a ziplock bag.
  • Add the rest of the ingredients and seal the bag, squishing to coat the chicken with the sauce and refrigerate for up to 24 hours.
  • Take it out and then let it sit and bring it to room temperature.
  • In the interim, preheat oven to 200 ˚C.
  • Rinse rice until the water runs clear and drain.
  • Use a baking tray and add the rice, then the coconut milk and stock – mix – add frozen peas and mix again to distribute evenly.
  • Place the marinated chicken on top of the rice.
  • Cover with foil and bake for 45 minutes or until all the liquid has been absorbed.
  • Remove from the oven but keep covered with the foil for at least 10 minutes before removing the foil and garnishing with spring onion and cilantro leaves.

 

Prepared, tried and tested Melanie Kramar

We have the best tried and tested chicken recipes

 

Tried this recipe?
Mention
 @_EsmeSalon or tag #shareEScare

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment