Back to 2 servings Rice 1 cup jasmine rice, rinsed until the water runs clear, soaked 1 hour 1 cup water, plus extra for soaking; a slightly larger amount works in a wide pot 1 tablespoon neutral oil, such as peanut or vegetable Toppings 2 Chinese sausage links (lap cheong), sliced thinly on the diagonal 2 dried shiitake mushrooms, soaked 20-30 minutes, stems removed, halved 6 oz boneless skinless chicken thighs, cut into 1-inch pieces Marinade 1 tablespoon light soy sauce, for the chicken marinade 1 teaspoon oyster sauce, for the chicken marinade 1 teaspoon cornstarch, for the chicken marinade 0.5 teaspoon sugar, for the chicken marinade 0.5 teaspoon sesame oil, for the chicken marinade 1 teaspoon fresh ginger, minced, for the chicken marinade pinch white pepper, for the chicken marinade Seasoned soy sauce 1 tablespoon light soy sauce 1 tablespoon dark soy sauce, for color more than saltiness 1 teaspoon oyster sauce 1 teaspoon sesame oil pinch sugar Garnish 2 scallions, thinly sliced, for garnish cilantro, for garnish To serve 4 stalks gai lan (Chinese broccoli), trimmed and blanched, optional
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Rinse the rice in several changes of water until it runs clear, then cover with water and soak for about 1 hour. Drain well.2 Step 2: Marinate the chicken with the light soy sauce, oyster sauce, cornstarch, sugar, sesame oil, ginger and white pepper while the rice soaks.3 Step 3: Soak the dried shiitake in warm water for 20 to 30 minutes until pliable, then squeeze, remove the stems and halve the caps. Slice the sausage thinly on the diagonal.4 Step 4: Mix the seasoned soy sauce ingredients in a small bowl and set aside. Blanch the gai lan briefly in boiling water if using, then drain.5 Step 5: Oil the inside of a clay pot or heavy Dutch oven. Add the drained rice and 1 cup of water, bring to a boil uncovered over medium-high heat, and stir once to loosen any clumps.6 Step 6: Once the water is mostly absorbed and craters form on the surface, reduce to low heat. Lay the sausage and shiitake over the rice, cover tightly and cook for 10 minutes.7 Step 7: Nestle the marinated chicken into the rice, put the lid back on, and cook another 8 to 10 minutes. The chicken is ready when it has lost all pink in the center, reads 165°F (74°C) on a thermometer, and the juices are clear.8 Step 8: Drizzle the seasoned soy sauce over the top, add the blanched greens if using, cover and cook 2 minutes more.9 Step 9: Raise the heat to high for 60 to 90 seconds, listening for a light crackling sound from the bottom of the pot, then shut off the heat. Leave the lid on and let it sit for 2 minutes.10 Step 10: Garnish with scallion and cilantro, scrape the bottom with a spoon to loosen the crust, and serve from the pot.getsaucepan.com/r/e7075e7c-4fa0-52f0-be67-7d46471b7df6
Cook this in Saucepan Clay Pot Rice (Bo Zai Fan) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
