Lu Bao Crispy Chicken with Vegetable Jasmine Rice

Savory, aromatic, and deeply layered with gentle heat and sesame warmth.

Golden Lu Bao chicken served over fragrant jasmine rice with carrots and water chestnuts, finished with a silky sesame-pepper pan sauce. A Gentle Oil Bloom transforms the garlic, ginger, sesame, and black pepper into layers of warmth, depth, and comfort in every bite.

Bloom Classification: Gentle Bloom with Oil

Why the Bloom Works: A gentle warming of Lu Bao seasoning in olive oil allows the garlic, ginger, sesame, and black pepper to release their aromatic oils before marinating the chicken. This creates a smoother, deeper flavor that carries into the meat during pressure cooking without becoming harsh or overdeveloped. A second light seasoning addition in the sauce restores brightness and reinforces the savory sesame warmth throughout the dish.

Ingredients

For the Chicken

• 4 boneless chicken thighs (about 1½ pounds / 680 g)

• 2 teaspoons Lu Bao seasoning (6 g), divided

• 2 tablespoons olive oil (30 ml)

• 1 cup chicken stock (240 ml)

For the Sauce

• Reserved cooking liquid from pressure cooker

• 1 teaspoon Lu Bao seasoning (3 g)

• 1 tablespoon cornstarch (8 g)

• 2 tablespoons cold water (30 ml)

For the Jasmine Rice

• 1 cup jasmine rice (185 g)

• 1¼ cups liquid, using half chicken stock and half water (300 ml total)

• ¼ cup finely diced carrots (30 g)

• ¼ cup finely diced water chestnuts (35 g)

• 1 teaspoon Lu Bao seasoning (3 g)

Method

Step 1: Bloom and Marinate the Chicken

• In a small pan over low heat, warm:

  • 2 tablespoons olive oil

  • 2 teaspoons Lu Bao seasoning

• Heat gently for 1 to 2 minutes until fragrant. Do not brown the spices.

• Place chicken thighs into a zip-top bag or shallow bowl.

• Pour the warm seasoned oil over the chicken and coat evenly.

• Marinate for 1 hour refrigerated.

Step 2: Pressure Cook the Chicken

• Place marinated chicken into the pressure cooker.

• Add 1 cup chicken stock.

• Pressure cook on high for 10 minutes.

• Release pressure carefully and remove chicken from the liquid.

• Reserve all cooking liquid for the sauce.

Step 3: Crisp the Chicken

• Preheat oven to 425°F (220°C).

• Place cooked chicken on a lined baking sheet.

• Roast for 10 to 15 minutes until edges become browned and lightly crisp.

Step 4: Prepare the Sauce

• Pour reserved cooking liquid into a saucepan.

• Add 1 teaspoon Lu Bao seasoning.

• Warm gently for 1 minute to reawaken the aromatics.

• Mix cornstarch and cold water into a slurry.

• Slowly stir slurry into the simmering sauce until lightly thickened and glossy.

Step 5: Cook the Jasmine Rice

• Rinse jasmine rice until water runs mostly clear.

• Combine in a saucepan:

  • rice

  • stock/water mixture

  • carrots

  • water chestnuts

  • 1 teaspoon Lu Bao seasoning

• Bring to a boil.

• Reduce heat to very low, cover tightly, and cook for 12 minutes.

• Turn off heat and let rest covered for 10 minutes.

• Fluff gently with a fork.

Best With

• Steamed bok choy

• Quick cucumber salad

• Charred green beans

• Soft-boiled eggs

• Chili crisp on the side

Blooming Notes

• This recipe uses a Gentle Oil Bloom, where the seasoning is warmed slowly in olive oil just until fragrant.

• Gentle blooming softens sharp edges in garlic, pepper, and ginger while helping fat-soluble flavors move into the marinade.

• Because Lu Bao contains sesame seeds and brown sugar, lower heat helps prevent bitterness or scorching.

• The second seasoning addition acts as a flavor reinforcement step, restoring aromatic balance after pressure cooking.

Lu Bao

$11.00

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