Cantonese Clay Pot Rice with Velveted Chicken

seriouseats.com

PDK87

subheading: For the Seasoned Soy Sauce:

1 tablespoon (15ml) lard, schmaltz, or neutral oil

1 scallion, root end trimmed, white and green parts cut into 1-inch segments

1 small shallot (1 ounce; 30g), thinly sliced

1 ounce (30g) cilantro (about ½ bunch), cut into 1-inch segments (about ⅓ cup)

4 medium cloves garlic (20g), smashed

One 1-inch knob fresh peeled ginger (10g), sliced thinly

2 tablespoons (30ml) Shaoxing wine

⅓ cup (80ml) water

⅓ cup (80ml) light soy sauce

⅓ cup (80ml) dark soy sauce

2 tablespoons (30g) granulated sugar

subheading: For the Rice:

1 cup jasmine rice or an equal-parts mix of jasmine and short-grain (such as koshihikari) rice (7 ounces; 200g), see notes

1 cup (240ml) hot water

1 tablespoon (15ml) lard, schmaltz, or neutral oil

subheading: For Washing the Chicken:

1 bone-in, skin on chicken leg (200g), chopped into 1-inch pieces with a cleaver

1 tablespoon Diamond Crystal kosher salt (9g); for table salt, use half as much by volume or the same weight

subheading: 1 teaspoon baking sodaFor Marinating the Chicken:

2 teaspoons (10ml) Shaoxing wine

¼ teaspoon Diamond Crystal kosher salt; for table salt, use a pinch

1 teaspoon (5ml) vegetable or other neutral oil

1 teaspoon (5ml) light soy sauce

1 tablespoon (15ml) oyster sauce

1 pinch white pepper

1 tablespoon cornstarch or potato starch (0.3 ounce; 8g)

One 1-inch knob fresh peeled ginger (about ¾ ounce; 20g), peeled, smashed, and sliced thinly

3 dried shiitake mushrooms (11g), washed and soaked for at least 1 hour and up to overnight, thinly sliced

Note: Ingredients may have been altered from the original.

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