Cantonese Clay Pot Rice With Velveted Chicken and Mushrooms 北菇滑雞煲仔飯

Ingredients

• 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 1/2 bunch), cut into 1-inch segments (about 1/3 cup)
• 4 medium cloves garlic (20g), smashed
• One 1-inch knob fresh peeled ginger (10g), sliced thinly
• 2 tablespoons (30ml) Shaoxing wine
• 1/3 cup (80ml) water
• 1/3 cup (80ml) light soy sauce
• 1/3 cup (80ml) dark soy sauce
• 2 tablespoons (30g) granulated sugar
• 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
• 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
• 1 teaspoon baking sodaFor Marinating the Chicken:
• 2 teaspoons (10ml) Shaoxing wine
• 1/4 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 3/4 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

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