One-pot chicken and rice (which rhymes with “ice”)

Chicken and RiceWe 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.

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.



  1. 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!

  2. bec {daisy and the fox}

    yum!! this looks delicious!
    and love the combo of flavours 🙂 especially the use of chinese sausages!
    thanks for the recipe 🙂

  3. 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!

  4. 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,

    • 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!

  5. 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!

  6. tanaseaurica

    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 😉

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