We have mentioned our distaste for winter before, but this winter is something special—and alas, we haven’t quite reached February. Cold, snow and ice have us searching for comfort food, and this Patricia Yeo recipe helps take the chill away.
We’ve made this dish for years, in the oven and in our rice cooker, using chicken, Chinese sausage and (depending on how slim our supplies may be) various other ingredients. We’ve substituted onion for shallot, left out mushrooms, added garlic (of course!) and sometimes haven’t bothered to toast the rice. As long as one follows the process, perfected by centuries of smart Chinese cooks, this dish will end up reliably warm and satisfying. (Just don’t omit the Chinese sausage.) The ginger and cilantro add a nice burst of freshness that makes us think of spring, which has been extra comforting of late. We know some day it will get warmer, and we know some day we’ll stop whining. At least, that is, until next winter.
ONE-POT CHICKEN AND RICE
(adapted from Patricia Yeo and Julia Moskin’s Cooking from A to Z)
- 2 TB white wine
- 1/2 t. cornstarch
- 1 egg white
- 2 boneless chicken breast halves (or equivalent amount of thighs), sliced in 1/2″ strips
- 1/4 c. canola or other neutral oil
- 1 large shallot, thinly sliced
- 2 TB ginger, cut into small, thin matchsticks
- 2 TB garlic, cut into small, thin matchsticks
- 2 c. white rice
- 2 Chinese sausages, thinly sliced
- 6-8 fresh shiitake mushroom caps, thinly sliced
- Salt and pepper
- 4 c. chicken stock, warmed
- Toasted sesame oil
- Soy sauce
- Chopped cilantro and scallions for garnish
Preheat oven to 400° F.
Whisk wine, cornstarch and egg white together in a bowl. Add chicken pieces and toss.
Heat oil in a large pot or Dutch oven. Add shallots and cook, stirring frequently, until golden. Add ginger and garlic and cook about a minute more, stirring. Add rice and cook, stirring, until lightly toasted.
Remove from heat. Fold in chicken, sausages and mushrooms. Season with salt and pepper. Pour in stock, cover and bake for 30 minutes or until rice is done.
Remove from oven. Drizzle with sesame oil and soy sauce to taste and stir in.
Serve in bowls, garnished with chopped cilantro and scallions.
Gourmandistan 
Yum, that looks wonderful! I love one-pot cooking, so much easier than messing around with lots of dishes! By the way, you posted this in perfect timing for Chinese New Year today… happy year of the horse!
Gong Hey Fat Choy!
Wow! So simple! I love that kind of recipe… I will try this for sure, so I hope I will find Chinese sausage! Is the chicken browned before being added to the rice?
I think the sausage we usually use is made in Canada, so hopefully you can. And, no, you don’t brown the chicken. Easy!
Very easy! I will try this for sure!
Delicious, we’re sweltering here but I’ll tuck this recipe away to bring out when the inevitable cool arrives. Just love Chinese sausage!
Ah, sweltering … I think I remember what that feels like. I love Chinese sausage, too. So sweet.
this reads real nice!! thanks!
Thank you!
yum!! this looks delicious!
and love the combo of flavours 🙂 especially the use of chinese sausages!
thanks for the recipe 🙂
You’re so welcome. I love Chinese sausage too.
Looks so yummy, definitely comforting. Happy Lunar New Year!
🙂
That looks like the perfect dish for a day like today or tomorrow. We got a bit of snow over night in Boulder, but I don’t think we received the same kind of cold snap you are getting. Stay warm!
Never have I been so happy to see 40° F as I was today.
Looks cozy and satisfying (and it finally cooled down here). Bet you could put the leftovers in some chicken broth and make a nice congee for the next morning!
That’s an excellent idea.
This looks like a version of clay pot rice, without needing a clay pot? Either way the flavors sound gorgeous, and just right for Chinese new year!
It is indeed. For those, like me, without clay pots. 🙂
Stop giving out! As long as you have delicious dishes like this to keep you comfortable, winter should be at least bearable.
Lovely dish.
Thanks, Conor. Above freezing today, so I think we may make it after all. 🙂
Michelle and Steve,
What a winter you are having. Some rice is certainly in order for all that ice. 😉 This dish looks lovely – perfectly warm and satisfying for a chilly day, yet (as you mentioned) bright and reminiscent of the Spring to come. And, it will come. 🙂 All of the chicken elements in the dish must yield a deep and rich flavor. One question: what is is Chinese sausage, and where is it found for purchase?
Warm! Wishes,
Shanna
I’m sure there are many different types in China, but what we get at Asian groceries here is pork, really fatty, somewhat chewy and kind of sweet. We usually buy a brand made in Canada. I’m sorry to say it’s quite industrial and does remind me of Slim Jims (yeah, I know, gross … but it’s good mixed in with other things). Hmmm, now you’re making me want to get Steve onto the idea of making his own.
Counting the days until spring!
You know, I made it through the coldest months this winter without getting sick only to come down with a whopper this week. But I bet that bowl of rice and chicken could cure me — looks warming, comforting and happy all around. Yum!
Get well soon!
All that talk of Chinese food and cold weather makes me want to go to the Sichuan restaurant for lunch 😉
Probably kind of busy this weekend. Happy new year!
This looks great! A little different twist on the usual Chinese Fried rice! And I love one pot rice dishes. thanks for sharing!:)
There’s lots of flavor for something so easy to make.
I love the sound of this, it would make a great mid-week dinner.
And it microwaves pretty well as leftovers.
I absolutely love that you added Chinese sausage to this dish. It’s such good stuff!!! Beautiful!
Chinese sausage is so yummy. Even if it does sort of remind me of Slim Jims. 🙂
Nice to have specially in a very busy day, I bet this can be prepared in no time 🙂
It can! And it works even for those of without clay pots (and without any more room for new kitchen things).
I’ve decided the title of this post, should be Chicken & Rice and all things nice! this is exactly the kind of thing I like to make with eggs, rice, shallots and what ever I have in the pantry. Chinese sausages are the absolute best though 🙂
Alice, have you ever made Chinese sausages? The ones we get are so industrial (though still yummy). I’m trying to talk Steve into trying his hand at them.
rime with “ice” that could came after eat this great, natural and fresh recipe salad, i could say, an excellent one and a wonderful combination of colors 😉