Soupy Rice with Chicken, Bok Choy and Mushrooms (Pao Fan) | Christopher Kimball’s Milk Street

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Milk Street Recipe

Soupy Rice with Chicken, Bok Choy and Mushrooms (Pao Fan)

30 minutes

Soupy Rice with Chicken, Bok Choy and Mushrooms (Pao Fan)

Soupy rice, a classic Chinese dish, is a way to turn leftover cooked rice into a meal. Our version, however, starts with uncooked rice and simmers it in a blend of chicken broth and water before a simple stir-fry of shiitake mushrooms, chicken and bok choy is stirred in. Partially freezing the chicken thighs makes them easier to cut into bits.

4

Servings

Tip

Don’t use a pot smaller than 6 quarts to cook the rice or else the starchy liquid may overflow.

30 minutes

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