Chinese Chicken and Rice

I am Chinese-Canadian, but I have always considered myself more Canadian than anything. Perhaps it’s because I have never lived or even travelled in China, although I hope to someday. Or perhaps it’s because I have never found myself completely immersed in the Chinese culture. Whatever the reason, I find myself referring to myself as Canadian and then having to explain my background when questioned about my apparent Asian heritage.

But lately, I have been dreaming of Chinese food. The balance of sweet, salty, sour, and bitter; the freshness of ginger and spring onion; the comforting rice. So maybe there is more Chinese in me than I thought. Or maybe its nostalgia kicking in and I am just thinking of the foods my mom used to cook at home. Or maybe it’s because Canada seems to lack any sort of food identity that I can relate to (of course, there is poutine and salmon, but due to the multicultural diversity, you can get all kinds of food in Canada except food that is truly Canadian).

Whatever the reason, I find myself searching for Chinese foods to sooth my Chinese Canadian soul. And today, it is this chicken and rice dish. Now, usually this recipe should be made with glutinous rice, but in this part of the world, it’s hard to come by, so, I am working with what I’ve got!

Chinese Chicken and Rice

Serves 4

2 whole chicken legs and 2 wings, cut into pieces

1 tsp Canola Oil

3 cups Cabbage, shredded

1 tbsp Ginger, minced

2 cups White Rice (or glutinous rice if available)

4 cups Water

1/2 cup Green Onions, sliced

2 tbsp Soy Sauce

1 tbsp Oyster Sauce

1 tbsp Rice Wine Vinegar

Marinade:

1 tbsp Oyster Sauce

1 tbsp Soy Sauce

1 tsp Sugar

1 tbsp Rice Wine Vinegar

1 tsp Sesame Oil

1 tsp Corn Starch

1 tsp Ginger, minced

1/2 tsp White Pepper

In a large bowl, mix the marinade ingredients. Add the chicken pieces. Toss to coat and let marinade for about 45 minutes.

In a large pan, heat the canola oil over medium high heat. Pour in the chicken and all of the marinade and toss for a few minutes. Stir in the cabbage and ginger and cook for about 5 minutes. Add the rice and the water. Bring up to a boil, reduce to a simmer, cover and let cook for about 15 minutes.

Add the green onion, the additional soy, oyster sauce, and rice wine vinegar. Stir, cover, and let cook for another 10 minutes. After 10 minutes has passed, remove from heat, and let rest, covered, for another 10 minutes. Serve, garnished with some fresh spring onion.