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Soupy Rice with Chicken, Bok Choy and Mushrooms (Pao Fan)
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.
4
Servings
Tip
Don’t use a pot smaller than 6 quarts to cook the rice or else the starchy liquid may overflow.
30 minutes
Ingredients
-
8
ounces boneless, skinless chicken thighs, cut into rough ¼-inch pieces
-
1½
tablespoons oyster sauce
Directions
-
01In 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.
Reviews
March 3, 2024
Warming, healthy and delicious
I loved this soup on a cold winter’s night in snowy Cleveland. Made the recipe as is and really enjoyed it. I will note that you should have some extra broth on hand, as the rice soaked up a ton of liquid, particularly when we were reheating this for lunch the next day
October 18, 2023
Comforting, delicious
Simple yet so flavorful. Reminds me of congee I had while traveling in Vietnam.
November 3, 2022
Morning, Noon and Night
This was delicious and easy without a lot of fussy ingredients. I really could eat it for breakfast, lunch or dinner. We had almost half leftover and it was very thick and starchy the next day, so I added another litre of chicken broth and it transformed into a flavourful chicken and rice soup. Perfect for lunches.
December 10, 2024
A Regular
We love this receipe. We've made it several times a year since 2020. It makes a LOT so there are always lots of leftovers. It's delicious with fried shallots or onions on top for some extra crunch.
November 11, 2022
Very easy and flavourful (with modification)
I am not a soup fan (husband is), and we don’t like chicken thighs, but this recipe works. I increased the quantities of the chicken, mushrooms, and spices. If you increase the white pepper, be careful. Because it’s so fine, it’s stronger than black pepper. Luckily, I already knew this. It’s good the next day too.
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A new favorite of ours! Makes quite a lot - could serve up to 6 people. Used homemade chicken broth. Fast, easy and very satisfying.