Photo: Lily Banse
Momofuku Clay Pot Chicken with Steamed Rice and Baby Bok Choy
11 ingredients
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
580
Calories
39g
Protein
18g
Fat
65g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Bok Choy | 1 cup (70g) | 9 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes