Soupy Rice with Chicken, Bok Choy and Mushrooms (Pao Fan)
mushrooms, soup, chicken, China, east asian, rice, bok choy
Source: Umami
Ingredients
- ounces boneless, skinless chicken thighs, cut into rough ¼-inch pieces
- tablespoons oyster sauce
- Kosher salt and ground white pepper
- quart low-sodium chicken broth
- jasmine rice, rinsed and drained
- tablespoon grapeseed or other neutral oil
- ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
- tablespoon finely grated fresh ginger
- pound baby bok choy, trimmed and cut crosswise into ½-inch pieces
- scallions, thinly sliced
- Toasted sesame oil or chili oil, to serve