Directions
- 1Rinse the sushi rice under cold water until it runs clear, then drain.
- 2Add the rice, bone broth, soy sauce, mirin, rice vinegar, salt, and grated garlic to a rice cooker and stir to combine.
- 3Slice the shiitake mushrooms.
- 4Scatter the sliced mushrooms evenly over the rice in the rice cooker.
- 5Cover the rice cooker and cook.
- 6Debone the chicken thighs, leaving the skin on.
- 7Season the chicken thighs lightly with salt.
- 8Place the chicken thighs skin-side down in a cold pan.
- 9Turn the heat to medium and press the chicken with a weight to render the fat and crisp the skin for 8-10 minutes.
- 10Finely slice the spring onions.
- 11Grate the ginger.
- 12Add the sliced spring onions, minced ginger, salt, sugar, and MSG to a heatproof bowl.
- 13Heat the neutral oil until smoking.
- 14Pour the hot oil over the ingredients in the bowl and stir until glossy and fragrant to make the ginger scallion sauce.
- 15Flip the chicken thighs and cook the other side until just done, then rest.
- 16Slice the crispy chicken.
- 17Pour in the chicken resting juices from the pan into the ginger scallion sauce, making sure to scrape up all the good bits.
- 18Fluff the cooked mushroom rice.
- 19Serve the mushroom rice on a plate.
- 20Place the sliced crispy chicken over the mushroom rice.
- 21Finish with plenty of ginger scallion sauce on top.
Ingredients
- 350 g chicken thighs
- Salt
- 150 g sushi rice
- 180 ml bone broth
- 150 g sliced shiitake mushrooms
- 1 tosp soy sauce
- 1 garlic clove
- 1 tosp mirin
- 1 tbsp rice vinegar
- 1 pinch Pinch of salt
- 3 spring onions
- 20 g grated ginger
- 1 tsp salt
- 1 tsp sugar
- 1 tsp MSG
- 20 g neutral oil
Equipment
pankniferice cookergraterbowlspoonchopping board
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