Chicken Chops Baked Rice with Cheese | Hong Kong Style

Chicken Chops Baked Rice with Cheese

Chicken Chops Baked Rice with Cheese | Hong Kong Style

This Chicken Chops Baked Rice with Cheese is extremely easy to make. Kids love it because of the delicious melted cheese on top, and adults have a hard time resisting it as well. This is my take on the popular Hong Kong Dish which is basically Chicken Chops served over fried rice and baked with  marinara sauce and cheese scattered over the top. I prefer a simple and fragrant rice as the base, fried rice seems a bit too heavy with the marinara sauce and cheese.  Must be served immediately from the oven, while the cheese is still melted and oozy. Enjoy!

Chicken Chops Baked Rice with Cheese

Chicken Chops Baked Rice with Cheese | Hong Kong Style

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Recipe Name: Chicken Chops Baked Rice with Cheese | Hong Kong Style
Recipe Type: Chicken / Baked / Rice
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 
Cook time:
Total time: 
Yield: (4 servings)



The chicken chops and brown gravy:

  • 3  boneless chicken thigh/leg portions with skin intact – about 300 gms each
  • ½ tsp pepper powder
  • ¼ tsp salt
  • 1 Tbsp light soya sauce
  • ¾ cup plain flour
  • 3 tsp baking powder
  • ¼ cup olive oil
  • 2 Tbsp plain flour
  • ½ Tbsp Butter
  • ½ of a chicken bouillon cube (knorr)
  • ½ cup milk

The Marinara Sauce:

  • 1 can stewed tomatoes (14 oz)
  • ½ Tbsp tomato paste
  • 2 Tbsp freshly chopped parsley
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • ¹/8 tsp black pepper powder
  • 3 Tbsp olive oil
  • 1 medium sized yellow onion (vidalia), chopped
  • ½ cup water or chicken stock (liquid)
  • salt to taste

Fragrant Rice.

  • 2 cups jasmine rice, rinsed and drained
  • 2 tsp spring onion (white – bulb portion), chopped
  • 2 tsp garlic, finely chopped
  • 2 tsp ginger, finely chopped
  • 1 chicken bouillon cube (knorr)
  • salt to taste
  • 3  and ²/3 cups water
  • 3 Tbsp vegetable oil


  • 1 cup mild cheddar or mozzarella cheese, grated
  • ½ cup chopped bell peppers
  • yellow onion slices – optional


Start Marinara Sauce first:

  • Add the stewed tomatoes, tomato paste, parsley, garlic, oregano and black pepper to a blender and blend till semi smooth.
  • Heat oil in a skillet on medium heat. Add and sweat the chopped onions briefly  (till softened).
  • Add the blended sauce as well as the stock. Simmer for 20 minutes on low heat till thickened. Meanwhile cook the rice.

Fragrant Rice:

  • Heat the oil in a pot for cooking the rice.
  • Add chopped spring onion, garlic and ginger and sauté till soft. Do not allow to go brown.
  • Add the chicken bouillon cube and mash it up.
  • Pour in the water and bring to a simmer. Add some more salt to taste. (The stock cube might have enough salt, taste and add as necessary).
  • To the simmering water, add the drained rice. Stir and cook, covered till the water runs dry. Stir once when the the rice is still slightly wet. (I use a rice cooker, so this part is made easier).

Chicken and Brown Gravy:

  • Pat dry the boneless chicken leg/thigh portions with a kitchen towel.
  • Add soy sauce, salt and pepper to taste and rub well.
  • Heat the olive oil in a skillet on medium.
  • Mix the flour with baking powder and a dash of salt.
  • Coat the pieces all over lightly with the flour mixture, shaking off any excess.
  • Add the pieces to the pan, in batches and fry till golden on both sides. Keep the heat on medium low, to prevent the oil from getting dark. Do not overcook the chicken. It will continue to bake in the oven later.
  • Remove the fried chops and set aside.
  • Add the 2 Tbsp of flour to the drippings left in the pan. Stir well.
  • Add half of the stock cube and mash it up. Add milk and thicken. Stir in the butter. Set aside.


  • Preheat the oven to 180ºC /356ºF.
  • You can bake the chicken and rice together in a large casserole dish OR you can divide the portions into 4 individual serving bowls.
  • Add one layer of rice. Add Marinara sauce over the rice. Place chicken chops on top. Pour brown gravy over the chicken. ( I put the Marinara sauce over the chicken but, it doesn’t matter).
  • Add the chopped bell peppers and onion (optional). Top with cheese.
  • Place in the oven, with only the bottom heat source (if possible). Bake on the lower rack for about 20 minutes, till cheese is melted on top without going brown.
  • Serve immediately.
  • (To make ahead, you can layer the dish and once cool,  keep covered in the fridge. Remove from fridge while oven preheats and bake when needed).

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Chicken Chops Baked Rice with Cheese | Hong Kong Style


Key Ingredients: Chicken Thigh Leg, Rice, Cheese, Tomatoes, Ginger, Garlic, Spring Onion, Oil, Chicken Bouillon, Salt, Pepper.

Leave a comment if you tried – Chicken Chops Baked Rice with Cheese | Hong Kong Style .

About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

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