3 carrots, peeled and cut into 5 cm thick slices (about 1 1/2 cups)
1 tablespoon plus 2 teaspoons canola oil, divided
1 pak choy, trim the end of the stem halved lengthwise, and cut each half in 3 or 4
1/3 cup hoisin sauce
Preheat the oven to 200 C.
Coat a baking tray with some oil.
Combine the spring onion, ginger, soy sauce, and sesame oil in a bowl; add the chicken and toss thoroughly. Let it stand at room temperature while you prepare the rice.
Spread the rice on the baking tray. Combine 2 1/4 cups water and 1/4 teaspoon of the salt and pour it over the rice. Bake for 15 minutes.
In the meantime mix the carrots and diced onion, 2 teaspoons of the canola oil, and 1/4 teaspoon of the salt in a large bowl.
After the rice has cooked for 15 minutes, give it a stir and smooth it into an even layer. Top it with the carrots, onions and the chicken and roast for 20 minutes.
Meanwhile, add the bok choy to the now-empty large bowl and toss with the remaining 1 tablespoon oil and 1/4 teaspoon salt.
After roasting for 20 minutes, brush the chicken with half of the hoisin sauce (use a kitchen brush or a spoon works too) and place the bok choy quarters on the rice and roast for 10 minutes. Brush the chicken with the remaining hoisin sauce and roast for another 10 to 12 minutes more. Make sure the chicken is cooked before serving.