PREP: Mise the recipe ahead of time:

1. Wash and soak the rice:

• Preheat an oven to 350°F. Choose a heavy oven-proof saucepan with a tight-fitting lid that is just large enough to accommodate three times the volume of the raw rice you are using. (Alternatively, use an appropriate-size rice cooker.)
• Place the rice in the pan, then place the pan under a gentle stream of cool running water. Use your hand to swish the rice around as the water flows, taking care not to lose rice grains over the pan rim. Continue until the starchy dust is removed from the rice, and the water becomes clear.
• Pour off as much water is possible, then cover the rice with very hot tap water. Allow to soak for 20 minutes only.

2. Fabricate and marinate the chicken:

• Trim the chicken thighs of visible fat and connective tissue. Cut each thigh into 1 ½-inch pieces.
• Place the chicken in a container. Add the rice wine or sherry, the step 2 soy sauce, and the step 2 cornstarch. Mix thoroughly to combine.
• Refrigerate for at least 20 minutes or longer.

3. Fabricate and par-cook the carrots:

• Bring about 1 qt water to the boil. Place a bowl of cold water near the stove.
• Peel the carrots.
• Roll-cut the carrots into ¾-inch pieces. (Refer to the cooking lesson section of this post for instruction photos.)
• instruction photos.)

  Blanch the carrots in boiling water for about 2 minutes to an al dente texture. (A knife will pierce a carrot with firm resistance.)
• Transfer the carrots to the bowl and place the bowl in the sink under cold running water. Refresh the carrots for about 1 minute.
• Drain the carrots on paper towels.
• If prepping ahead, place the carrots in a plastic bag with a folded paper towel in the bottom.

4. Cook the rice:

• Pour off as much water from the rice as possible, and then add the step 4 measured water along with the step 4 salt and oil.
• Cover the pan and place on a burner set to high heat. (Alternatively, place the pan in a rice cooker and proceed according to its instructions.) Cook undisturbed about 5 minutes until you sense the boil (hearing the boiling sound, steam appearing around the pan rim).
• Turn the heat to medium and continue cooking about 5 minutes longer.
• Peek under the lid. If the water is almost absorbed, transfer the pan to the oven. Bake for about 10 minutes.
• Remove the pan from the oven.
• If prepping ahead, remove the lid and allow the rice to cool to room temperature. Store in a plastic bag.

5. Fabricate the aromatic vegetables:

• Peel and mince the ginger, and then place it in a container.
• Peel and mince the garlic, and add it to the container of minced ginger.
• Trim the root ends from the scallions, then cut them into 1½-inch length. Place in a plastic bag.

6. Mise the sauce ingredients:

• Combine the stock, step 6 soy sauce, and oyster sauce in a container.
• Place the step 6 cornstarch in a container.

7. Assemble the remaining ingredients.

HOLD: Refrigerate all ingredients up to 4 days.

COOK! Finish and plate your dinner.

8. Fabricate the bok choy:

• Fill the bottom vessel of a bamboo or stainless steel steamer with about 1 inch water, and then place it on a turned-off stove burner. Place the steamer top near the sink.
• Cut each head of bok choy in half where the leafy green tops meet the thick stalks.
• Cut off and discard the base of each stalk.
• Place the bok choy in a bowl, place the bowl in the sink, and rinse the bok choy under cold water for about 1 minute. Use your hand to agitate it up and down to loosen any soil clinging to the stalks. Check the base of each stalk and, if necessary, rub off any soil still clinging to it.
• Lift the bok choy stalks out of the soaking water and place them in the top of the steamer. Place the leaves in a small bowl.

9. Fabricate the fresh mushrooms:

• Use kitchen scissors to snip off and discard the tough stems of the mushrooms.
• Cut the larger mushrooms in half.
• Wash the mushrooms under cold running water, rubbing with your fingers to remove any clinging soil.
• Blot the mushrooms dry with paper towels.

10. Set up the rice for reheating:

• Place the cooked rice in a microwave-safe container, cover it, and place the container in the microwave.

11. Make the clay pot chicken:

• Place a heavy, preferably carbon steel sauté pan or wok over high heat until very hot. Have ready a sizzle pan or small tray, and a Chinese clay pot or Dutch oven.
• Squeeze about 1 Tbsp canola oil into the pan and then add the mushrooms along with a little salt. Stir-fry, tossing and stirring, for about 2 minutes until the mushrooms are well browned. Transfer the mushrooms to the sizzle pan.
• Squeeze about 2 tsp oil into the wok and then add the carrots and scallions with a little salt. Stir-fry for about 20 seconds, and then transfer them to the sizzle pan.
• Squeeze a little more than 1 Tbsp oil into the wok. Stir the chicken to evenly distribute the marinade, and then add the chicken to the wok. Wait a few seconds for the bottom of the chicken to sear and release from the pan, and then begin to stir-fry it. Toss and turn the chicken for about 45 seconds, and then add the minced ginger and garlic. Stir-fry for a few seconds longer.
• Stir the sauce ingredients to release the oyster sauce from the bottom of the container, then add them to the pan. Bring the sauce to the boil, scraping with a heatproof plastic spatula to deglaze the pan surface. Pour the sauce over the chicken and cover the clay pot.
• Place the clay pot over low heat for about 1 minute, then raise the heat to medium. Simmer the chicken for about 5 minutes.
• Stir the mushrooms, carrots, and scallions into the chicken, cover, and bring to the boil.
• Mix the cold water into the cornstarch to make a slurry, or pourable paste.
• Uncover the clay pot, push the solid ingredients aside, and then stir in the cornstarch slurry. The sauce will thicken within a few seconds of boiling.
• Evaluate the flavor and, if necessary, add a little salt or more soy sauce. If necessary, thin the sauce with a little water or thicken it with a little more cornstarch.

12. Microwave the rice for about 2 minutes until steaming hot.

13. Steam and season the bok choy:

• Bring the water in the steamer base to a rolling boil.
• Cover the steamer basket and place it on the steamer. Steam for about 1 minute.
• Quickly add the bok choy leaves, re-cover the steamer, and steam for about 30 seconds longer.
• Turn off the heat, uncover the steamer, and then toss the bok choy with a little salt.

14. Plate:

• Mound a serving of rice in the front left of each warmed dinner plate, and make a well in the center.
• Spoon a portion of clay pot chicken into the well, distributing the chicken and vegetables evenly among the portions.
• Arrange a serving of bok choy on the back right of each plate.