Recipes Main Courses Poultry and Game Momofuku Clay Pot Chicken with Steamed Rice and Baby Bok Choy

Momofuku Clay Pot Chicken with Steamed Rice and Baby Bok Choy

Prep Time: 25 minutes
Cook Time: 150 minutes
Servings: 8

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.


  • 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

For the rice and bok choy:

  • 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


Preheat an oven to 325°F.

In a 5 1/2-quart Dutch oven over medium-high heat, warm the oil. Add half the chicken and sear until well browned on both sides, 8 to 10 minutes. Transfer to a plate. Repeat with the remaining chicken.

Pour off all but 1 Tbs. of the fat in the pot. Add the shallots, carrots and daikon radish and cook, stirring occasionally, until golden and lightly caramelized, 4 to 6 minutes. Add the chicken, clay pot sauce and water and bring to a boil. Cover the pot, transfer to the oven and cook until the chicken is fork-tender, about 2 hours.

Meanwhile, make the rice and bok choy: Combine the rice and water in the base of a 5-quart 2-tier steamer. Set over high heat and bring to a boil. Reduce the heat to low, cover with the lid and cook for 20 minutes. Remove from the heat and let the rice rest for 10 minutes. Using a fork or a paddle, fluff the rice, transfer to a serving bowl and cover with a clean kitchen towel. Wash the base of the steamer.

Fill the base of the steamer with 1 to 2 inches of water and bring to a boil over high heat. Place 4 bok choy halves, cut side down, in each steamer insert, making sure that all the perforations are not completely covered. Stack the steamer inserts onto the base and cover the top insert with the lid. Steam until the bok choy in the center insert is just crisp-tender, about 2 minutes. Remove the center insert and continue to steam the bok choy in the top insert for 1 minute more.

Remove the chicken from the oven and skim the fat off the sauce. Garnish with green onions and serve immediately with the steamed rice and bok choy. Serves 6 to 8.

Williams-Sonoma Kitchen.