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Soupy Rice with Chicken, Bok Choy and Mushrooms (Pao Fan)

Soupy Rice with Chicken, Bok Choy and Mushrooms (Pao Fan)

Chinese soupy rice (pao fan) is ultimate winter comfort, with deep umami from a stir-fry of chicken and mushrooms.

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Tip

Don’t use a pot smaller than 6 quarts to cook the rice or else the starchy liquid may overflow.

Ingredients
  • 8

    ounces boneless, skinless chicken thighs, cut into rough ¼-inch pieces

  • 1 ½

    tablespoons oyster sauce

  • Kosher salt and ground white pepper

  • 1

    quart low-sodium chicken broth

  • 1 ½

    cups jasmine rice, rinsed and drained

  • 1

    tablespoon grapeseed or other neutral oil

  • 8

    ounces fresh shiitake mushrooms, stems removed and caps thinly sliced

  • 1

    tablespoon grated fresh ginger

  • 1

    pound baby bok choy, trimmed and cut crosswise into ½-inch pieces

  • 5

    scallions, thinly sliced

  • Toasted sesame oil or chili oil, to serve

Step 1

In 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.

Step 2

While the rice cooks, in 12-inch nonstick skillet over medium-high, heat the grapeseed oil until just smoking. Add the mushrooms and ½ teaspoon salt and cook, stirring, until softened and shrunken in size, 3 to 4 minutes. Add the chicken and cook, stirring, until no longer pink, about 3 minutes. Stir in the ginger. Turn off the heat, stir in the bok choy and set aside until the rice is ready.

Step 3

When the rice is tender, quickly stir in the bok choy–chicken mixture. Turn off the heat, cover and let stand until the bok choy stems are crisp-tender, about 3 minutes. Taste and season with salt and white pepper. Ladle the rice into bowls. Sprinkle with additional white pepper and scallions, then drizzle with sesame oil.

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