Chinese Chicken and Rice in One Pot

Method

1. In a large bowl, mix the sauce ingredients: Chinese cooking wine, oyster sauce, dark soy sauce, white pepper, and the small chopped garlic. Add the chicken thighs and toss to coat. Let marinate for 10 minutes or up to overnight.
2. Prepare the Chinese broccoli: cut the thick stems into 2.5 cm (1 inch) pieces and the leafy parts into 5 cm (2.5 inch) pieces. Set aside.
3. Heat the oil in a large pot over medium-high heat. Remove the chicken from the marinade, shaking off excess, and reserve the marinade for later.
4. Sear the chicken on both sides until golden, about 90 seconds per side. Be careful not to burn them. Transfer the chicken to a plate.
5. If the pot looks dry, add a little oil. Add the chopped onion, minced garlic, and grated ginger. Cook for 2 minutes until the onion is translucent and slightly golden.
6. Add the rice and stir to coat the grains with the oil. Pour in the chicken broth, the reserved marinade, and the Chinese broccoli stems. Stir everything together.
7. Place the chicken pieces on top of the rice, and pour in any juices that collected on the plate. Cover the pot, bring to a simmer, then reduce the heat to medium.
8. Cook for 12-15 minutes, or until the liquid is absorbed. You can tilt the pot to check if there's any liquid left at the bottom.
9. Remove from heat. Quickly scatter the Chinese broccoli leaves over the surface, then clamp the lid back on.
10. Let it rest for 10 minutes. Remove the lid, fluff the rice with a fork, and serve garnished with sesame seeds and sliced green onions. A dollop of your favorite chili paste is a great addition.