For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.
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.
ounces boneless, skinless chicken thighs, cut into rough ¼-inch pieces
tablespoons oyster sauce
01In a small bowl, stir together the chicken, oyster sauce and ¼ teaspoon white pepper. Set aside. In a large Dutch oven over medium-high, combine 4 cups water, the broth, rice and 2 teaspoons salt. Bring to a boil, stirring occasionally. Reduce to low, cover and simmer, stirring once or twice, until the rice is tender, about 8 minutes.
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