Ingredients
500 g long-grain rice (non-glutinous), 150 g shredded chicken, 100 g baby bok choy.
Seasonings
40 g vegetable oil, 25 g chicken fat, 12 g salt, 8 g MSG, 1 g white pepper, and chicken broth as needed.
Instructions
1. Shred the chicken into thin strips; remove the tough veins from the bok choy, wash, and set aside.
2. To prepare the rice oil slurry, repeatedly rinse and knead the rice in fresh water until clean, then soak it in cold water until swollen, rinse twice more, drain the water, add 600 g (about 2 1/2 cups) of fresh cold water, grind into a fine slurry, then stir in vegetable oil until the oil and slurry are fully combined.
3. Ladle a spoonful of the thin rice batter onto an oiled porcelain plate, swirl to spread evenly, then steam over high boiling water until cooked into a thin sheet. Remove the sheet, let it cool, then cut into strips about the width of chive leaves.
4. Bring the chicken broth to a boil, then season with MSG, salt, and white pepper to taste. Meanwhile, bring a separate pot of water to a boil and blanch the bok choy and rice noodles; once the bok choy is cooked through, divide the noodles and greens evenly among 5 bowls, top with shredded chicken, and ladle the hot broth over everything.