Andy Makes Confetti Rice with Chicken | Bon Appétit

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  • Published on:  Tuesday, January 9, 2018
  • We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

    Get the recipe:

    2 bone-in, skin-on chicken breasts (about 1½ pounds total)
    5 scallions
    3 garlic cloves, smashed
    ½ red chile (such as Fresno), seeds removed, coarsely chopped
    1 tablespoon tamari or soy sauce
    Kosher salt
    1 cup sushi or other short-grain rice
    1 medium Persian cucumber, halved lengthwise, thinly sliced crosswise
    ¼ cup pickled ginger, finely chopped, plus 1 tablespoon pickling juice
    1 tablespoon toasted black sesame seeds, plus more for serving

    Cover chicken with 5 cups water in a medium pot. Cut white and pale green parts from scallions (reserve dark green parts) and add to pot, along with garlic, chile, tamari, and 2 tsp. salt (chicken should be just submerged in pot; if not, add more water to completely cover). Heat pot over medium-high. As soon as liquid begins to boil, immediately reduce heat to medium-low and gently simmer until chicken is cooked through, 16–20 minutes (an instant-read thermometer inserted into the center of a piece should register 155°; temperature will continue to rise once off heat). Transfer chicken to a plate; let cool slightly. Using a spider or slotted spoon, remove and discard solids from broth. Keep broth warm over low heat.
    Meanwhile, rinse rice in a fine-mesh sieve, stirring with your fingers, until liquid runs mostly clear. Shake off excess water and transfer to a medium saucepan; add a pinch of salt. Add 1¼ cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is mostly absorbed, 18–22 minutes. Fluff with a fork; cover and let sit 10 minutes.
    Finely chop reserved dark green parts from scallions and set aside 1 Tbsp. for sprinkling. Toss remaining chopped scallions, rice, cucumber, ginger, pickling juice, and 1 Tbsp. sesame seeds with a wooden spoon or rubber spatula in a large bowl until rice looks speckled; season with salt.
    Pull chicken meat off bones; thinly slice. Divide rice and chicken among bowls and pour some hot broth over. Sprinkle each bowl with sesame seeds and reserved scallions. Reserve leftover broth for sipping.

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    Andy Makes Confetti Rice with Chicken | Bon Appétit
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