- Active Time:5 min
- Start to Finish:35 min
RECIPE BY DAVID CHANG, MOMOFUKU NOODLE BAR AND MOMOFUKU SSÄM BAR
Long-grain rice won’t do the trick here; short- and medium-grain have the perfect texture for the clay-pot chicken, not quite absorbing the sauce but supporting it in a delicious way.
short- or medium-grain Asian white rice (sometimes labeled “sushi rice”; preferably Korean or Japanese; not sweet or glutinous)
Rinse rice in a fine-mesh sieve until water is almost clear. Drain well and transfer to a 3-quart heavy saucepan. Add water and bring to a boil over medium-high heat. Cover tightly with lid, then reduce heat to low and simmer 20 minutes.
Remove from heat and let stand, covered, 10 minutes. Gently fold rice from top to bottom with a rubber spatula before serving.
Cooks’note: Rice can be kept warm, covered, 1 hour.