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.