Chicken:
Chicken breasts (915g)
Oil (spray)
Salt (1 tsp)
Black pepper (1 tsp)
Other:
Rice (240g)
White vinegar (100g)
Soy sauce (60g)
Water (40g)
Brown sugar (25g)
Garlic (7 cloves)
Bay leaves (4)
Ground black pepper (1-2 tsp)
Black peppercorns (1 tbsp)
Salt (2 tsp)
Corn starch (optional to help thicken sauce)
1. To cook the rice, simply add the rice to a sauce pan and cover with the recommended amount of water (generally 2x the rice amount) – let simmer until done.
2. Place the chicken breasts (whole) in an oiled skillet set over medium-heat heat. Spray with olive oil then season with salt and black pepper, and let cook until both sides of the chicken are colored.
3. Once there, toss in 7 garlic cloves that have been crushed, black peppercorns, white vinegar, soy sauce, water, bay leaves, and crushed black pepper over the top of the chicken. Then place into an oven at 450 (F) until the internal temp reaches 165 (F).
4. Once the chicken is cooked, remove it from the pan, turn the heat to medium, then pour in a corn starch slurry (1 tbsp of corn starch and 2 tbsp of water mixed together) to help thicken the sauce. Once thickened how you like it, turn the heat off, then baste the chicken with the sauce. Once done, slice the chicken how you like.
5. To prep, you can add the rice and chicken on both sides of the bowl, or you can layer them on top. Spoon over the thicken sauce over the top (would suggest straining it first) and optionally add some sliced green onion as well. Enjoy 🙂
