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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
Don’t use a pot smaller than 6 quarts to cook the rice or else the starchy liquid may overflow.
30 minutes
Ingredients
-
8
ounces boneless, skinless chicken thighs, cut into rough ¼-inch pieces
-
1½
tablespoons oyster sauce
Directions
-
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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A new favorite of ours! Makes quite a lot - could serve up to 6 people. Used homemade chicken broth. Fast, easy and very satisfying.