I adapted this recipe from a dish called "Steamed Chicken Rice with Greens (Shanghai Cuisine) in Wei Chuan's Chinese Rice & Noodles cookbook. It has shades of Hainan Chicken Rice, except for the addition of Bok Choy. Since everything is eventually cooked in a rice cooker, it's a great recipe to make when you want to keep things simple. I changed things up a bit by marinating the chicken first in soy sauce and sesame oil, then adding garlic to the bok choy stir-fry. I also added the uncooked rice to the chicken-bok choy mixture and sauteed everything for about a minute like you would do for a rice pilaf, before adding it to the rice cooker with the light chicken broth.
Ingredients:
1 1/2 lbs. boneless, skinless chicken thighs, trimmed & cut into 2" dice
1 tbsp. soy sauce
1 tbsp. sesame oil
2 tsp. Shaoxing or rice wine
1/2 tsp. black pepper
2 tbsp. vegetable oil
4-5 dried shiitake mushrooms, soaked and cut into thin slices
8 cloves garlic, smashed
2 scallions, cut along bias into 1/2" pieces
6 thin slices ginger
4 Bok Choy vegetables, bottoms removed and sliced
1/2 tsp. salt
3 cups water + 1 tbsp. + 1 tsp. Totole chicken powder (or 3 cups light chicken stock)
3 cups rice
1. Place the diced chicken into a bowl and add 1 tbsp. soy sauce, 1 tbsp. sesame oil, 2 tsp. Shaoxing wine, and 1/2 tsp. black pepper. Mix well, cover and marinate for at least 30 minutes.
2. Place the dried shiitake mushrooms in a bowl and cover with hot water. Let soak for 30 minutes to an hour or until softened. Remove, squeeze dry, and place on chopping board. Cut off the stem and slice the cap into thin slices.
3. In a measuring cup or bowl, add 3 cups of water. Stir in 1 tbsp. + 1 tsp. of Totole chicken powder or other chicken base. Alternatively, you can use 3 cups of low sodium chicken broth.
4. Heat 2 tbsp. oil in a large saute pan over high heat. Add the marinated chicken and spread out into one layer. Let the chicken cook 1-2 minutes until browned, then turn over, and cook the other side another 1 minute. Remove the chicken to a bowl and set aside.
5. In the same pan over high heat (there should be some oil left from browning the chicken), add the garlic cloves and toss for 10-20 seconds. Add the shiitakes, scallions and ginger and stir-fry another 20 seconds.
6. Add the sliced Bok Choy and toss, stirring constantly, about 1-2 minutes or until just wilted. Add about 1/2 tsp. salt to season.
7. Add the reserved chicken and toss to combine.
8. Stir in the raw rice and cook for 30 seconds until the rice is well-coated and translucent.
9. Pour the rice mixture into a rice cooker insert and stir in the chicken stock. Set the rice cooker on regular setting for steaming white rice and it should take about 15-20 minutes for the rice to cook through.
A little over 1 lb. of chicken thighs.
Whole garlic cloves, ginger slices, scallion slices, sliced shiitake mushrooms, light chicken stock, soy sauce, sesame oil, black pepper, and sliced bok choy.
Diced chicken marinated in soy sauce, sesame oil, rice wine, and black pepper.
Saute the marinated chicken in 2 tbsp. oil over high heat until browned.
Saute the garlic, ginger, scallions and sliced shiitakes in the remaining oil in the same pan.
Add the sliced bok choy and cook until just wilted. Season with a little salt.
Add the chicken back to the pan and stir to combine.
Add 3 cups of uncooked rice to the pan and stir until rice is translucent.
Pour the mixture into a rice cooker insert.
Stir in 3 cups of light chicken stock. Steam, per rice cooker settings until done, about 15-20 minutes.
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