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Cantonese Clay Pot Rice With Velveted Chicken and Mushrooms (北菇滑雞煲仔飯)

Name: Cantonese Clay Pot Rice With Velveted Chicken and Mushrooms (北菇滑雞煲仔飯)
Prep time: 1 min
Cook time: 30 min
Total time: 31 min
Yield: 2
Ingredients: For the Seasoned Soy Sauce:; 1 tablespoon (15ml) lard, schmaltz, or neutral oil; 1 scallion, root end trimmed, white and green parts cut into 1-inch segments; 1 small shallot (1 ounce; 30g), thinly sliced; 1 ounce (30g) cilantro (about 1/2 bunch), cut into 1-inch segments (about 1/3 cup); 4 medium cloves garlic (20g), smashed; One 1-inch knob fresh peeled ginger (10g), sliced thinly; 2 tablespoons (30ml) Shaoxing wine; 1/3 cup (80ml) water; 1/3 cup (80ml) light soy sauce; 1/3 cup (80ml) dark soy sauce; 2 tablespoons (30g) granulated sugar; For the Rice:; 1 cup jasmine rice or an equal-parts mix of jasmine and short-grain (such as koshihikari) rice (7 ounces; 200g), see notes; 1 cup (240ml) hot water; 1 tablespoon (15ml) lard, schmaltz, or neutral oil; For Washing the Chicken:; 1 bone-in, skin on chicken leg (200g), chopped into 1-inch pieces with a cleaver; 1 tablespoon Diamond Crystal kosher salt (9g); for table salt, use half as much by volume or the same weight; 1 teaspoon baking soda For Marinating the Chicken:; 2 teaspoons (10ml) Shaoxing wine; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch; 1 teaspoon (5ml) vegetable or other neutral oil; 1 teaspoon (5ml) light soy sauce; 1 tablespoon (15ml) oyster sauce; 1 pinch white pepper; 1 tablespoon cornstarch or potato starch (1/3 ounce; 8g); One 1-inch knob fresh peeled ginger (about 3/4 ounce; 20g), peeled, smashed, and sliced thinly; 3 dried shiitake mushrooms (11g), washed and soaked for at least 1 hour and up to overnight, thinly sliced

Prep 1m

Cook 30m

Total 31m

Clay Pot Rice

Velveting Chicken

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Ingredients

(Servings: 2)

1 tablespoon (15ml) lard, schmaltz, or neutral oil

1 scallion, root end trimmed, white and green parts cut into 1-inch segments

1 small shallot (1 ounce; 30g), thinly sliced

1 ounce (30g) cilantro (about 1/2 bunch), cut into 1-inch segments (about 1/3 cup)

4 medium cloves garlic (20g), smashed

One 1-inch knob fresh peeled ginger (10g), sliced thinly

2 tablespoons (30ml) Shaoxing wine

1/3 cup (80ml) water

1/3 cup (80ml) light soy sauce

1/3 cup (80ml) dark soy sauce

2 tablespoons (30g) granulated sugar

1 cup jasmine rice or an equal-parts mix of jasmine and short-grain (such as koshihikari) rice (7 ounces; 200g), see notes

1 cup (240ml) hot water

1 tablespoon (15ml) lard, schmaltz, or neutral oil

1 bone-in, skin on chicken leg (200g), chopped into 1-inch pieces with a cleaver

1 tablespoon Diamond Crystal kosher salt (9g); for table salt, use half as much by volume or the same weight

2 teaspoons (10ml) Shaoxing wine

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch

1 teaspoon (5ml) vegetable or other neutral oil

1 teaspoon (5ml) light soy sauce

1 tablespoon (15ml) oyster sauce

1 pinch white pepper

1 tablespoon cornstarch or potato starch (1/3 ounce; 8g)

One 1-inch knob fresh peeled ginger (about 3/4 ounce; 20g), peeled, smashed, and sliced thinly

3 dried shiitake mushrooms (11g), washed and soaked for at least 1 hour and up to overnight, thinly sliced

Nutrition Facts

Calories

760kcal

38%
Fat

30g

46%
Saturated Fat

10g

50%
Carbohydrates

90g

30%
Fiber

5g

20%
Sugar

15g

30%
Protein

30g

60%
Cholesterol

100mg

33%
Sodium

1,500mg

62%

Percent Daily Values are based on a 2,000 calorie diet.

Cantonese Clay Pot Rice With Velveted Chicken and Mushrooms (北菇滑雞煲仔飯)

Ingredients

For The Seasoned Soy Sauce

For The Rice

For Washing The Chicken

1 Teaspoon Baking Soda For Marinating The Chicken

Steps

Nutrition Facts

Comments

Cantonese Clay Pot Rice With Velveted Chicken and Mushrooms (北菇滑雞煲仔飯)

Ingredients

For The Seasoned Soy Sauce

For The Rice

For Washing The Chicken

1 Teaspoon Baking Soda For Marinating The Chicken

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts