Ingredients
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1 lb/block chicken breast or tofu
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1 1/2 Tbsp oyster sauce or black bean garlic paste
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1/4 tsp white pepper
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1 qt (4 cups) chicken or vegetable broth
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4 cups water
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1 1/2 cups jasmine rice or rice blend
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1 tsp salt
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6 scallions
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8 oz shiitake or baby bella mushrooms
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1 tsp grated ginger
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1 lb baby bok choy
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to serve, sesame oil or chili oil
Directions
Warm and comforting on a rainy day -or- light and refreshing on a warm evening, this soup is a quick and easy 30 minute meal for any day of the week. Soupy rice or “pao fan” is a classic Chinese dish traditionally made to use up leftover cooked rice. This version starts with uncooked rice simmered in broth so there’s no big prep involved. The other thing I love about this dish is how customizable it is, you can use any protein or vegetables you want, and I’ve listed some options/substitutions in the ingredients. This recipe uses sauteed mushrooms and bok choy to make a deliciously umami (not to mention beautiful) soup.
Steps
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1
Done
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Cut chicken into small pieces or tear tofu into chunks, mix with your sauce of choice and white pepper, set aside. Slice the mushroom caps into thin strips. Chop the scallion whites (up to the leafy part) into thin rounds, and cut the top greens on a bias for garnishing. Wash the bok choy well (these tend to be dirty vegetables, I like to take them apart and soak in ACV and baking soda, then rinse in a salad spinner) then cut horizontally into 1/2-3/4" pieces. |
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2
Done
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In a large pot combine water, broth, rice, and salt. Bring to a boil, then cover and reduce to low, allow to simmer until the rice is tender (about 8 min). |
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3
Done
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Meanwhile, heat a large skillet over medium-high and add some neutral oil or sesame oil. Saute the scallion whites and mushrooms with a pinch of salt until softened and browning. |
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4
Done
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Add the chicken or tofu and stir occasionally until cooked through, add the ginger and cook until fragrant. |
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5
Done
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Turn off the heat and stir the bok choy into the pan to let the residual heat begin to soften it. |
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6
Done
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When the rice is ready, add the bok choy mixture to the pot. Turn off the heat, re-cover the pot, then let sit for a few minutes until the bok choy stems are tender enough to be pleasant to eat, but still retain some crispness. |
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7
Done
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Taste and adjust for seasoning, then ladle into bowls and top with scallion greens and a drizzle of the oil of your choosing. Enjoy! |
