Bao Zai Fan (Sandpot Rice Casserole): Lesson from Dad on Bachelorhood

“Sandpot Stir-Fried Chicken Rice”

By: Grace Young
Page 201-202

This old-fashioned Cantonese recipe exemplifies the fuel efficiency of Chinese cuisine. Chicken and mushrooms are stir-fried with peppery ginger, and before the cooking is complete they are placed on top of hot rice in a sand pot. The heat of the rice finishes cooking the chicken, while the juices from the stir-fry give the rice richness. I have written this recipe for cooking in a saucepan and provided directions for cooking it in the traditional sandpot. When cooking with a sandpot, you must always start on low heat and allow the pan to heat slowly. Any sudden temperature changes can damage the pot. Sandpots are available in specialty cookware shops in Chinatown and in some Chinese markets. A new sandpot should be soaked in cold water for one day before using. When I serve this dish I use a large serving spoon and scoop up the rice with the chicken mixture. You can also stir the rice and chicken together before serving.

Ingredients:

• 6 medium dried shitake mushrooms
• 8 ounces skinless, boneless chicken breast or thigh, cut into ¼-inch-thick bite-sized slices
• 2 tablespoon egg white, lightly beaten
• 2 teaspoon Shao Hsing rice wine or dry sherry
• 1 teaspoon soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons cornstarch
• ½ teaspoon salt
• ¼ teaspoon ground white pepper
• 1 teaspoon plus 1 teaspoon peanut or vegetable oil
• 1 1/3 cups long-grain rice
• 2 cups chicken broth
• 1 scallion, finely shredded
• 3 slices prosciutto, julienned (about ½ cup)

Directions:
In a medium bowl soak the mushrooms in ¾ cup cold water for 30 minute or until softened. Drain and squeeze dry, reserving ½ cup of the soaking liquid. Drain and squeeze dry, reserving ½ cup of the soaking liquid. Cut off the stems and thinly slice the mushroom to make about ½ cup

In a medium bowl combine the chicken ginger, egg white, rice wine, soy sauces, cornstarch, salt, and paper. Stir in 1 teaspoon of the oil.

Put the rice in a 2-quart sauce plan. Wash the rice in several changes of cold water until the water runs clear. Drain. Add the broth, level the rice, and bring the broth to a boil over high heat. Reduce the heat to medium-low and simmer the rice 4 to 5 minutes or until most of the liquid has evaporated and little craters appear on the surface. Reduce the heat to low, cover, simmer 10 minutes or until all the broth is absorbed.

After the rice has simmered 7 minutes, heat a 14 inch flat bottomed wok or 12-inch skillet over high heat until a bead of water vaporized within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Carefully add the chicken, spreading it in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Add the mushrooms, then using metal spatula, stir-fry 1 minute or until the chicken is lightly browned on all sides but not cooked through and is well combined with the mushrooms. Swirl the reserved ½ cup mushroom liquid in to the wok and stir-fry 10 seconds to combine.

Uncover the rice and quickly spread the chicken mixture and scallion on top. Immediately cover the pan and cook 5 to 7 minutes or until the chicken is just cooked through and the rice is tender. Sprinkle in prosciutto over the mixture. Bring the pot to the table and serve immediately

Serves 2 to 3 as a main dish or 4 as a part of a multicourse meal.