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

4 Servings

30 minutes

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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.




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

30 minutes


  • 8

    ounces boneless, skinless chicken thighs, cut into rough ¼-inch pieces

  • tablespoons oyster sauce


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Nancy P.
November 3, 2022
Morning, Noon and Night
This was delicious and easy without a lot of fussy ingredients. I really could eat it for breakfast, lunch or dinner. We had almost half leftover and it was very thick and starchy the next day, so I added another litre of chicken broth and it transformed into a flavourful chicken and rice soup. Perfect for lunches.
Gisela H.
November 11, 2022
Very easy and flavourful (with modification)
I am not a soup fan (husband is), and we don’t like chicken thighs, but this recipe works. I increased the quantities of the chicken, mushrooms, and spices. If you increase the white pepper, be careful. Because it’s so fine, it’s stronger than black pepper. Luckily, I already knew this. It’s good the next day too.
Meg S.
October 18, 2023
Comforting, delicious
Simple yet so flavorful. Reminds me of congee I had while traveling in Vietnam.
Susanna C.

A new favorite of ours! Makes quite a lot - could serve up to 6 people. Used homemade chicken broth. Fast, easy and very satisfying.

Deirdre C.

This was excellent, wonderful light flavor. I believe that it should be noted to ‘Serve Immediately’ because it becomes a sludgy rice stew if it sits.