Chicken Cooked with Rice
Submitted by cantona
Stir-fried chicken thighs with ginger, soy sauce, rice wine, and sesame oil poured over steaming rice to finish cooking together in one pot. Traditional Chinese clay pot comfort food.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minClay pot rice is one of those dishes that Chinese home cooks have been making for generations, and once you try it, you’ll understand why.
Rice simmers until the water just evaporates, then stir-fried chicken thighs seasoned with light and dark soy, rice wine, sesame oil, and fresh ginger get layered right on top.
Cover it, drop the heat, and let the steam do the rest. Ten minutes later the chicken is cooked through and the rice has soaked up every drop of that savory, ginger-laced goodness.
A final drizzle of dark soy and a scatter of scallions right before serving seals the deal.
Kitchen Tips
- Use a clay pot if you have one. It holds heat beautifully and creates crispy rice on the bottom. A regular heavy-bottomed pot with a tight lid works too.
- Stir-fry the chicken for just 2 minutes. It finishes cooking on top of the rice, so it doesn’t need to be done in the wok.
- Dark soy sauce adds color and sweetness. Light soy adds salt. You need both for the right balance.
Ingredients
Directions
Put rice in clay pot or medium-sized pot with water to cover about 1-inch.
Bring rice to boil; cook until most water evaporates.
Reduce heat to low and cover tightly.
Coarsely chop chicken; combine with soy sauces, wine, salt, sesame oil and cornstarch.
Heat wok or large sauté pan until hot.
Add oil and ginger; stir-fry for 10 seconds.
Add chicken, and stir-fry for 2 minutes.
Pour the contents of wok on top of the rice, cover, and continue to cook for 10 minutes.
Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions.
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