Cantonese Style Five-Spice Chicken Rice

Experience the flavors of a Hong Kong dinner with this delicious Cantonese Style Five-Spice Chicken Rice. Tender chicken marinated in fragrant spices, served over fluffy rice, and complemented by a simple stir-fried vegetable side.

Steps

1. Marinate the chicken breast with five-spice powder, soy sauce, oyster sauce, and sesame oil for at least 30 minutes. 2. Rinse the jasmine rice under cold water until the water runs clear. Cook the rice with 1 cup of water in a pot, bring to a boil, then simmer on low heat for 15 minutes. Remove from heat and let it sit covered. 3. Heat vegetable oil in a pan over medium heat. Add minced garlic and stir-fry until fragrant. 4. Add bok choy and stir-fry for 2-3 minutes. Season with salt and pepper, then remove from heat. 5. In the same pan, cook the marinated chicken over medium heat for about 5-7 minutes on each side until fully cooked. 6. Serve the chicken sliced on top of the rice with the stir-fried bok choy on the side.

150g chicken breast 1 tsp five-spice powder 1 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 100g jasmine rice 1 cup water 50g bok choy 1 clove garlic, minced 1 tsp vegetable oil Salt and pepper to taste