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Chicken and Vegetable Clay Pot Rice

Deeply seasoned and studded with chicken and colorful vegetables, this special-occasion rice is traditionally cooked in a clay pot and presented at the table in the cooking vessel. Many Vietnamese American cooks, my mother included, switched to preparing this dish in large, heavy Western pots, such as Dutch ovens, which conduct heat well and don’t break like clay pots sometimes do. Their easier and more convenient approach doesn’t compromise flavor, and sometimes a wonderful golden crust forms at the bottom. However, if you would like to cook the rice in a clay pot, see the Note following the method. For this recipe, you want to use long-grain rice that will cook up to a chewy firmness. If you happen to have new-crop rice, which tends to cook up more sticky than firm, reduce the quantity of stock slightly, or purchase regular long-grain rice.

Cooks' Note

To cook this rice dish in a clay pot, you will need a 4- to 5-quart pot. A Chinese sand pot of this size is more affordable than a Japanese donabe. Marinate the chicken and sauté it with the vegetables as directed. Rinse the rice, and while it is draining, bring the chicken stock to a boil in the clay pot over medium heat. Lower the heat to a simmer and cover to keep the stock hot. Wipe out the skillet used to sauté the chicken and vegetables and follow step 4 to sauté the rice in the oil. When the rice is almost ready, bring the stock to a vigorous simmer. Add the sautéed rice to the hot stock, bring back to a boil, lower the heat to a simmer, and continue as directed in step 5. At the end of step 5, when you lower the heat to cook the rice, it should be between medium-low and low, as opposed to the low heat used for the Dutch oven. Also, listen for a very gentle hiss, rather than gentle bubbling. Proceed as directed in steps 6 and 7. A plastic dough scraper is perfect for removing the rice crust that may form at the bottom of the clay pot. For more on clay pot cooking, see page 108.

Recipe information

  • Yield

    serves 3 or 4 as a light main dish, or 6 with 2 or 3 other dishes

Ingredients

1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon sugar
2 teaspoons light (regular) soy sauce
2 tablespoons oyster sauce
3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
5 tablespoons canola or other neutral oil
1 small yellow onion, finely chopped
2/3 cup chopped celery (pea-sized pieces)
2/3 cup chopped carrot (pea-sized pieces)
5 or 6 dried shiitake mushrooms, reconstituted (page 332), trimmed, and chopped into pea-sized pieces
1/2 cup frozen peas, preferably petite peas, thawed
2 cups long-grain rice
2 2/3 cups chicken stock, homemade or quick version (page 317)

Preparation

  1. Step 1

    In a bowl, stir together the salt, white pepper, sugar, soy sauce, and oyster sauce. Add the chicken and use chopsticks to mix well. Set aside.

    Step 2

    In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and sauté for about 1 minute, or until fragrant. Add the celery, carrot, and mushrooms and continue to sauté for about 3 minutes, or until half cooked. Add the chicken and sauté gently for 3 to 4 minutes, or until the chicken is cooked through. Remove from the heat, stir in the peas, and set the pan aside.

    Step 3

    Rinse the rice and let it drain for 10 minutes in a sieve positioned over a bowl. Meanwhile, bring the stock to a near simmer in a small saucepan and then cover to keep it hot.

    Step 4

    In a heavy-bottomed 5-quart Dutch oven or similar pot, heat the remaining 3 tablespoons oil over medium-high heat. Firmly shake the sieve holding the rice to expel any hidden water, and then add the rice to the pot. Stir constantly with a large spoon for about 3 minutes, or until the grains are opaque and feel light. Add the stock and expect dramatic boiling. Immediately give the rice and stock a big stir, then lower the heat to medium so the contents simmer and cover the pot. Put your ear by the pot and you will hear gentle bubbling.

    Step 5

    During the next 5 minutes, encourage the grains to absorb the stock and cook evenly. To do this, periodically remove the lid, give the rice a big, quick stir, and then replace the lid. I typically stir the rice 3 times, usually about 30 seconds aft er the steam plumes begin shooting from under the lid. The rice will first swim in stock and then progressively become less easy to move. Small craters will form on the surface, too. When you stir the third time, the rice should stick a bit to the pan and most of the stock will have been absorbed. (If it has not reached this point, continue cooking for a minute or so and check again.) At this point, level the rice and turn the heat to low. Cover and cook for 10 minutes.

    Step 6

    Uncover and add the vegetables and chicken and any juices from the skillet, distributing them evenly over the rice. Replace the lid and continue cooking for 10 minutes longer. Uncover and stir the contents, scraping the bottom to combine all the ingredients. Replace the lid, remove from the heat, and let the rice sit for 10 minutes to allow the flavors to meld.

    Step 7

    Fluff the rice with chopsticks or a fork and then spoon it into 1 or 2 serving bowls or platters. If a little crust has formed on the bottom of the pot, scoop it out and serve the shards separately for anyone who enjoys their crisp, nutty taste.

into the vietnamese kitchen.jpg
Reprinted with permission from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen. Published by Ten Speed Press, an imprint of Penguin Random House. Copyright © 2006.  Photographs by Leigh Beisch. Buy the full book from Amazon or Bookshop.
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