© John Kernick
Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : 4

Mixing crispy baked rice with soft, fluffy steamed rice creates the most addictive texture. Chef Hugh Acheson tops that magical rice with shredded chicken, sautéed bok choy and a spicy, tangy vinaigrette made with kimchi. Slideshow: More Chicken Recipes

How to Make It

Step 1    

Preheat the oven to 375°. 
In a medium bowl, mix 1/2 cup 
of the rice with the canola oil. Spread on a large rimmed 
baking sheet. Bake for 15 to 
20 minutes, until crisp.


Step 2    

Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the bok choy cut side down and season with salt and pepper. Cook over moderately high heat until browned on the bottom, 2 to 3 minutes. Flip and cook until crisp-tender, 2 minutes longer. Transfer to a plate. 


Step 3    

In a bowl, toss the crispy rice with the remaining 2 1/2 cups 
of cooked rice and 1/4 cup of the vinaigrette. Transfer to shallow bowls and top with the bok choy and chicken. Spoon the remaining vinaigrette into 
the bowls. Garnish with basil.


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