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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Momofuku Clay Pot Chicken with Steamed Rice and Baby Bok Choy

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Momofuku Clay Pot Chicken with Steamed Rice and Baby Bok Choy Empty Momofuku Clay Pot Chicken with Steamed Rice and Baby Bok Choy

    Post by Lobo Mon 26 Dec 2016, 4:01 pm

    Momofuku Clay Pot Chicken with Steamed Rice and Baby Bok Choy Img3l
    Momofuku Clay Pot Chicken with Steamed Rice and Baby Bok Choy


    Prep Time: 25 minutes
    Cook Time: 150 minutes
    Servings: 8
    This slow-cooked dish derives its flavor from our Momofuku clay pot cooking sauce, inspired by the innovative menus at Chef David Chang’s Momofuku Manhattan hotspots. The sauce is a sweet-and-tangy infusion of lemongrass, star anise, cinnamon and coriander. For a complete meal, serve the chicken with steamed rice and bok choy.


    Ingredients:


    • 1 Tbs. canola oil
    • 1 chicken, cut into 8 pieces
    • 4 shallots, peeled and halved
    • 2 carrots, peeled and cut into large dice
    • 1/2 daikon radish, peeled and cut into large dice
    • 1 bottle Momofuku clay pot cooking sauce

    • 2 cups water


    For the rice and bok choy:


    • 1 1/2 cups short-grain rice, rinsed and drained

    • 2 cups water
    • 4 heads baby bok choy, each 8 to 10 oz., halved lengthwise


    • Sliced green onions for garnish

    Directions:

    Preheat an oven to 325°F.

    In a 5 1/2-quart Dutch oven over medium-high heat, warm the oil. Add half the chicken and sear until well browned on both sides, 8 to 10 minutes. Transfer to a plate. Repeat with the remaining chicken.

    Pour off all but 1 Tbs. of the fat in the pot. Add the shallots, carrots and daikon radish and cook, stirring occasionally, until golden and lightly caramelized, 4 to 6 minutes. Add the chicken, clay pot sauce and water and bring to a boil. Cover the pot, transfer to the oven and cook until the chicken is fork-tender, about 2 hours.

    Meanwhile, make the rice and bok choy: Combine the rice and water in the base of a 5-quart 2-tier steamer. Set over high heat and bring to a boil. Reduce the heat to low, cover with the lid and cook for 20 minutes. Remove from the heat and let the rice rest for 10 minutes. Using a fork or a paddle, fluff the rice, transfer to a serving bowl and cover with a clean kitchen towel. Wash the base of the steamer.

    Fill the base of the steamer with 1 to 2 inches of water and bring to a boil over high heat. Place 4 bok choy halves, cut side down, in each steamer insert, making sure that all the perforations are not completely covered. Stack the steamer inserts onto the base and cover the top insert with the lid. Steam until the bok choy in the center insert is just crisp-tender, about 2 minutes. Remove the center insert and continue to steam the bok choy in the top insert for 1 minute more.

    Remove the chicken from the oven and skim the fat off the sauce. Garnish with green onions and serve immediately with the steamed rice and bok choy. Serves 6 to 8.

    Williams-Sonoma Kitchen.
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