Velvet Chicken and Onion Rice Bowl

1.In a bowl, combine the chicken thigh pieces with bicarbonate of soda, 1/2 tsp light soy sauce, and a pinch of salt. Mix well and let it marinate for 15 minutes to tenderize the chicken.

2.Rinse the marinated chicken under cold water and pat dry with paper towels.

3.In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the Jasmine rice, a pinch of salt, and reduce to a simmer. Cover and cook for 15 minutes or until the rice is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

4.While the rice is cooking, heat 2 tbsp of canola oil in a large frying pan over medium-high heat. Add the sliced brown onion and sauté until softened and translucent, about 3-4 minutes.

5.Add the marinated chicken to the pan and cook until browned and cooked through, about 5-6 minutes. Stir occasionally to ensure even cooking.

6.Once the chicken is cooked, add the snow peas, red capsicum, and carrot to the pan. Stir-fry for another 2-3 minutes until the vegetables are tender yet crisp.

7.In a small bowl, mix the oyster sauce, remaining 1 tbsp light soy sauce, chicken stock, cornflour, caster sugar, sesame oil, white pepper, and 1/3 cup water until smooth. Pour this sauce over the chicken and vegetables in the pan. Stir well to combine and bring to a gentle simmer for 2-3 minutes until the sauce thickens slightly.

8.Taste and adjust seasoning with salt and pepper if necessary.