07/05/2021

THAILAND DAILY

NEWSPAPER / MAGAZINE / PUBLISHER

bo-zai-fan-(chinese-chicken-and-mushroom-clay-pot-rice)

Bo Zai Fan (Chinese Chicken and Mushroom Clay Pot Rice)

This version of Bo zai fan, or Chinese clay pot rice, combines sweet-savory Chinese sausage with steamed chicken, earthy shiitake mushrooms, and tender bok choy. It’s the ultimate one-pot comfort food and a staple in Hong Kong cuisine. Once you have the technique down, this recipe is endlessly riffable, using other combinations of meats, seafood, and vegetables. Cooking in a clay pot helps the rice develop a crunchy bottom layer. Try to resist opening the lid while cooking—you will know the rice is done when you smell the distinct nutty aroma of well-toasted rice.

Cook’s Notes: If using a Dutch oven to make this dish, there may be too much liquid at the end as it’s not as porous as a clay pot. Uncover and let simmer until excess liquid evaporates, about 1 minute. Then cover and let sit as directed.

To substitute dark soy sauce: Mix 1 tsp. regular soy sauce with ¼ tsp. molasses and a pinch of sugar in a small bowl.

Ingredients

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

cups low-sodium chicken broth

3

small heads baby bok choy, leaves separated

1

scallion, thinly sliced on a diagonal

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