Chicken Maryland with Jasmine Rice and Trio of Asian Sauces

Ingredients

• 650 g Chicken Maryland (bone‑in, skin‑on) (Trim excess fat; keep skin for crispness)
• 3 g Salt (Divided: 3 g for chicken, 3 g for rice)
• 3 g Sugar (Divided: 3 g for chicken, 1.5 g for soy sauce, 2.5 g for chili sauce)
• 10 ml Light soy sauce (or Japanese soy sauce) (Divided: 5 ml for chicken, 5 ml for rice)
• 14 g Oyster sauce (Divided: 9 g for chicken, 5 g for rice)
• 250 g Jasmine rice (Rinse until water runs clear)
• 275 ml Chicken stock (low‑sodium) (Used for rice; also for sauces)
• 1 g Black pepper (A pinch for rice seasoning)
• 10 ml Sesame oil (Divided: 5 ml for rice, 2.5 ml for soy sauce, 30 ml for green sauce)
• 5 g Garlic (Finely minced; for rice)
• 5 g Ginger (Finely minced; for rice)
• 115 g Green onion (scallion) (40‑50 g for rice garnish, 70‑80 g for green sauce)
• 30 ml Dark soy sauce (Soy dipping sauce)
• 30 ml Neutral oil (e.g., canola or vegetable) (For green sauce; heated until smoking)
• 20 g Sriracha (Spicy chili sauce)
• 18 ml Lime juice (Freshly squeezed; about half a lime)
• 50 g Tomato (optional) (Sliced for garnish)
• 50 g Cucumber (optional) (Thinly sliced for garnish)
• 10 g Cilantro (optional) (Roughly chopped for garnish)

Instructions

1. Prepare all ingredients

   Rinse the jasmine rice until water runs clear. Finely mince garlic and ginger. Slice green onions: reserve 40‑50 g for the rice and 70‑80 g for the green sauce. Measure all sauces, stock, and seasonings into small bowls.

   Time: PT10M

2. Marinate the chicken

   In a bowl combine the chicken Maryland with 3 g salt, 3 g sugar, 5 ml light soy sauce, and 9 g oyster sauce. Toss to coat evenly and let rest for 5 minutes.

   Time: PT5M

3. Sear the chicken

   Heat the large skillet over medium‑high heat (about 375°F). Add 1 tbsp neutral oil, then place the chicken skin‑side down. Cook 6‑7 minutes until the skin is golden and releases easily, then flip and cook another 6‑7 minutes until the internal temperature reaches 165°F.

   Time: PT12M

   Temperature: 375°F

4. Start the rice

   While the chicken cooks, add the rinsed rice to the medium saucepan. Pour in 275 ml chicken stock, 3 g salt, a pinch of black pepper, 5 ml light soy sauce, 5 g oyster sauce, 5 ml sesame oil, the minced garlic and ginger. Stir once, cover, and bring to a gentle boil.

   Time: PT5M

5. Simmer the rice

   Reduce heat to low, keep the lid on, and let the rice simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

   Time: PT15M

6. Make soy dipping sauce

   In a small saucepan combine 30 ml dark soy sauce, 30 ml chicken stock, 2.5 ml sesame oil, and 1.5 g sugar. Warm over low heat, stirring until sugar dissolves.

   Time: PT3M

7. Make spicy chili sauce

   In another small saucepan mix 20 g Sriracha, 30 ml chicken stock, 2.5 g sugar, and 18 ml fresh lime juice. Heat gently for 2‑3 minutes, stirring to blend.

   Time: PT3M

8. Prepare green sauce

   Heat 30 ml neutral oil in a small pan over medium‑high until it is smoking hot (just before it starts to smoke). Quickly add the chopped green onion, 10 g minced garlic, 10 g minced ginger, and 1.8 g salt. Whisk vigorously, then drizzle in 30 ml sesame oil to create an emulsified, glossy sauce. Remove from heat immediately.

   Time: PT5M

9. Plate and serve

   Slice the rested chicken breastwise. Place a generous mound of jasmine rice on each plate, top with sliced chicken, and drizzle any or all of the three sauces. Garnish with the reserved green‑onion strips and optional tomato, cucumber, and cilantro.

   Time: PT5M

Nutrition Facts

Calories

1300

Protein

70 g

Carbohydrates

150 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Maryland (bone‑in, skin‑on): Chicken thigh pieces, Chicken drumsticks
• Instead of Salt: Kosher salt
• Instead of Sugar: Honey (use less)
• Instead of Light soy sauce (or Japanese soy sauce): Tamari (gluten‑free)
• Instead of Oyster sauce: Hoisin sauce (different flavor)
• Instead of Jasmine rice: Basmati rice, Long‑grain white rice
• Instead of Chicken stock (low‑sodium): Water + bouillon cube
• Instead of Black pepper: White pepper
• Instead of Sesame oil: Toasted sesame oil (stronger flavor)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Green onion (scallion): Chives
• Instead of Dark soy sauce: Regular soy sauce (adds less color)
• Instead of Neutral oil (e.g., canola or vegetable): Peanut oil
• Instead of Sriracha: Thai chili paste
• Instead of Lime juice: Rice vinegar (less fresh)
• Instead of Tomato (optional): Red bell pepper
• Instead of Cucumber (optional): Zucchini
• Instead of Cilantro (optional): Thai basil

Equipment Needed

• Cutting board
• Chef's knife
• Measuring spoons
• Measuring cups
• Large skillet or frying pan
• Medium saucepan with lid
• Small saucepan
• Mixing bowls
• Whisk
• Tongs
• Wooden spoon or spatula

Critical Steps — Do Not Skip

• Season chicken and rice separately to avoid blandness.
• Ensure the oil for the green sauce is smoking hot before adding aromatics.
• Cook chicken until internal temperature reaches 165°F for safety.

Chef Tips from the Video

• For extra aroma, add a small piece of star anise to the rice stock.
• Finish the chicken with a quick splash of dark soy sauce for a glossy glaze.
• Serve with a side of pickled vegetables for contrast.

Troubleshooting

Storage

Refrigerator: Store leftover chicken and rice in airtight containers for up to 3 days.

Freezer: Freeze cooked rice (separate from chicken) for up to 2 months; reheat with a splash of stock.

Room temperature: Sauces can be kept at room temperature for up to 2 hours; otherwise refrigerate.

Make-Ahead Tips

• Marinate the chicken up to 2 hours ahead and refrigerate.
• Cook the jasmine rice a day before; reheat with a little extra stock.
• Prepare all three sauces and store in small jars; they keep refrigerated for 3‑4 days.