CLAY POT RICE (煲仔飯) | MADE WITH LAU
Luscious toppings, perfect rice, and a crunchy crust, served in the coolest cooking vessel! conserve haricot blanc recettes.
Provided by: Made With Lau
Total time: 55 minutes
Prep time: 20 minutes
Cook time: 35 minutes
|10 oz long grain rice|
|2 links Chinese sausage|
|1 piece bone-in chicken thigh|
|1 piece chicken breast|
|1 oz dried shiitake mushroom|
|2 stalks green onion|
|1 tbsp ginger|
|1 tbsp Kikkoman® Soy Sauce|
|2 tbsp Kikkoman® Oyster Sauce|
|0.5 tsp salt|
|1 tsp sugar|
|1 tbsp cornstarch|
|3 tbsp water|
|1 tsp cooking wine|
|0.25 tsp white pepper|
|1 tbsp oil|
|1 tbsp Kikkoman® Sesame Oil|
|0.5 tbsp Kikkoman® Oyster Sauce|
|1 tsp sugar|
|0.5 tsp cornstarch|
|1 tbsp Kikkoman® Oyster Sauce|
|1 tbsp Kikkoman® Soy Sauce|
|1 tbsp Kikkoman® Tamari Soy Sauce|
|1 tsp oil|
|11 oz boiling water|
|2 tbsp oil|
- Wash the rice 3 times, massaging the rice, draining the water and using fresh water for each round. Then, soak it in boiling water for 10 minutes.
- Cut the chicken thigh into small pieces. Start by splitting it half down the middle, and then cutting each half into a few smaller pieces, each about 1-2 inches wide. If your chicken thigh also includes the drumstick part, cut that into pieces that are the same size.
- Grab the rehydrated shiitake mushrooms, and cut off and discard the stems. Cut the mushrooms into thirds.
- Pat the chicken dry with a paper towel, and combined the bone-in thigh and the breast.
- To the shiitake mushrooms, add Kikkoman® Oyster Sauce, sugar, and cornstarch. Mix until the mushrooms are evenly coated.
- Add the soaked rice to the pot. Add oil and mix it into the rice. Add boiling water, put the lid on, and turn the heat to medium.
- Take the lid off, and add the diced green onion garnish right on top. Turn off the heat.
BO ZAI FAN (CHINESE CHICKEN AND MUSHROOM CLAY POT RICE) RECIPE …
This Hong Kong staple is the ultimate one-pot comfort food. Once you learn the technique, you can swap out the sweet-savory Chinese sausage and chicken, earthy shiitake mushrooms, and tender bok choy called for here for any number of other ingredients.
Provided by: Diana Yen
Yield: 4 servings
|1 1″ piece ginger, peeled, finely chopped|
|2 garlic cloves, finely chopped|
|2 Tbsp. soy sauce|
|1 tsp. dark soy sauce (see Cook’s note)|
|2 Tbsp. Shaoxing wine (Chinese rice wine) or dry sherry|
|2 tsp. cornstarch|
|1 tsp. oyster sauce|
|1 tsp. sugar|
|¼ tsp. freshly ground white pepper|
|1 lb. skinless, boneless chicken thighs, cut into 1½” pieces|
|8 dried or fresh shiitake mushrooms|
|2 tsp. vegetable oil|
|2 lap cheong (Chinese sausages), casings peeled, sliced ¼” thick|
|1 cup jasmine rice|
|1½ cups low-sodium chicken broth|
|3 small heads baby bok choy, leaves separated|
|1 scallion, thinly sliced on a diagonal|
- Whisk together ginger, garlic, both soy sauces, wine, cornstarch, oyster sauce, sugar, and white pepper in a medium bowl. Add chicken pieces and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
- If using dried shiitake mushrooms, place in a small bowl and pour in hot water to cover by a few inches (you can use a small plate to help them stay submerged). Let mushrooms soak until caps are tender, at least 20 minutes. Squeeze out excess water with your hands.
- Trim any tough stems from dried or fresh mushrooms; discard. Halve caps, or slice if large.
- Heat oil in a medium clay pot or Dutch oven over medium-high heat. Add Chinese sausage and cook, stirring occasionally, until browned and crispy, about 2 minutes. Using a slotted spoon, transfer to a plate. (Leave fat in pot for cooking the rice.)
- Pour rice into same pot and cook over medium-high heat, stirring to coat in fat, until fragrant, about 1 minute. Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer, reducing heat to low if you see a lot of steam escaping, 10 minutes.
- Remove lid from pot (rice will be only partially cooked) and top rice with marinated chicken along with any marinade, spreading out pieces in an even layer. Add mushrooms and cooked sausage. Cover pot, increase heat to medium, and cook until rice is tender and beginning to turn crispy and smells nutty, 8–10 minutes. Reduce heat to medium-low and continue to cook, arranging bok choy on top of rice 3 minutes before removing from heat, 5–7 minutes longer. Remove from heat and let sit (still covered) 10 minutes.
- Top chicken and rice with scallions and serve, scraping up some of the crispy rice with each serving.