We took a web page from chef and creator David Tanis and added a bunch of seedy, pickley issues to our sushi rice.
Get the recipe: https://www.bonappetit.com/recipe/confetti-rice-with-chicken-in-spicy-garlic-broth
2 bone-in, skin-on rooster breasts (about 1½ kilos whole)
three garlic cloves, smashed
½ crimson chile (comparable to Fresno), seeds eliminated, coarsely chopped
1 tablespoon tamari or soy sauce
1 cup sushi or different 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 extra for serving
Cowl rooster with 5 cups water in a medium pot. Reduce white and pale inexperienced elements from scallions (reserve darkish inexperienced elements) and add to pot, together with garlic, chile, tamari, and a pair of tsp. salt (rooster ought to be simply submerged in pot; if not, add extra water to fully cowl). Warmth pot over medium-high. As quickly as liquid begins to boil, instantly scale back warmth to medium-low and gently simmer till rooster is cooked by way of, 16–20 minutes (an instant-read thermometer inserted into the middle of a chunk ought to register 155°; temperature will proceed to rise as soon as off warmth). Switch rooster to a plate; let cool barely. Utilizing a spider or slotted spoon, take away and discard solids from broth. Preserve broth heat over low warmth.
In the meantime, rinse rice in a fine-mesh sieve, stirring together with your fingers, till liquid runs largely clear. Shake off extra water and switch to a medium saucepan; add a pinch of salt. Add 1¼ cups water and produce to a boil. Cut back warmth to medium-low, cowl, and simmer till rice is tender and liquid is usually absorbed, 18–22 minutes. Fluff with a fork; cowl and let sit 10 minutes.
Finely chop reserved darkish inexperienced elements from scallions and put aside 1 Tbsp. for sprinkling. Toss remaining chopped scallions, rice, cucumber, ginger, pickling juice, and 1 Tbsp. sesame seeds with a picket spoon or rubber spatula in a big bowl till rice appears speckled; season with salt.
Pull rooster meat off bones; thinly slice. Divide rice and rooster amongst bowls and pour some scorching broth over. Sprinkle every bowl with sesame seeds and reserved scallions. Reserve leftover broth for sipping.
Nonetheless haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn
ABOUT BON APPÉTIT
Cook dinner with confidence utilizing Bon Appetit’s kitchen suggestions, recipes, movies, and restaurant guides. Keep present on the newest meals tendencies, eating locations, and internet hosting concepts.
Andy Makes Confetti Rice with Rooster | Bon Appétit