CRISPY CHICKEN MUSHROOM RICE

30 mins
Serves 1
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Directions

  1. 1Rinse the sushi rice under cold water until it runs clear, then drain.
  2. 2Rinse the sushi rice under cold water until it runs clear, then drain.
  3. 3Rinse the sushi rice under cold water until it runs clear, then drain.
  4. 4Add the rice, bone broth, soy sauce, mirin, rice vinegar, salt, and grated garlic to a rice cooker and stir to combine.
  5. 5Add the rice, bone broth, soy sauce, mirin, rice vinegar, salt, and grated garlic to a rice cooker and stir to combine.
  6. 6Add the rice, bone broth, soy sauce, mirin, rice vinegar, salt, and grated garlic to a rice cooker and stir to combine.
  7. 7Slice the shiitake mushrooms.
  8. 8Slice the shiitake mushrooms.
  9. 9Slice the shiitake mushrooms.
  10. 10Scatter the sliced mushrooms evenly over the rice in the rice cooker.
  11. 11Scatter the sliced mushrooms evenly over the rice in the rice cooker.
  12. 12Scatter the sliced mushrooms evenly over the rice in the rice cooker.
  13. 13Cover the rice cooker and cook.
  14. 14Cover the rice cooker and cook.
  15. 15Cover the rice cooker and cook.
  16. 16Debone the chicken thighs, leaving the skin on.
  17. 17Debone the chicken thighs, leaving the skin on.
  18. 18Debone the chicken thighs, leaving the skin on.
  19. 19Season the chicken thighs lightly with salt.
  20. 20Season the chicken thighs lightly with salt.
  21. 21Season the chicken thighs lightly with salt.
  22. 22Place the chicken thighs skin-side down in a cold pan.
  23. 23Place the chicken thighs skin-side down in a cold pan.
  24. 24Place the chicken thighs skin-side down in a cold pan.
  25. 25Turn the heat to medium and press the chicken with a weight to render the fat and crisp the skin for 8-10 minutes.
  26. 26Turn the heat to medium and press the chicken with a weight to render the fat and crisp the skin for 8-10 minutes.
  27. 27Turn the heat to medium and press the chicken with a weight to render the fat and crisp the skin for 8-10 minutes.
  28. 28Finely slice the spring onions.
  29. 29Finely slice the spring onions.
  30. 30Finely slice the spring onions.
  31. 31Grate the ginger.
  32. 32Grate the ginger.
  33. 33Grate the ginger.
  34. 34Add the sliced spring onions, minced ginger, salt, sugar, and MSG to a heatproof bowl.
  35. 35Add the sliced spring onions, minced ginger, salt, sugar, and MSG to a heatproof bowl.
  36. 36Add the sliced spring onions, minced ginger, salt, sugar, and MSG to a heatproof bowl.
  37. 37Heat the neutral oil until smoking.
  38. 38Heat the neutral oil until smoking.
  39. 39Heat the neutral oil until smoking.
  40. 40Pour the hot oil over the ingredients in the bowl and stir until glossy and fragrant to make the ginger scallion sauce.
  41. 41Pour the hot oil over the ingredients in the bowl and stir until glossy and fragrant to make the ginger scallion sauce.
  42. 42Pour the hot oil over the ingredients in the bowl and stir until glossy and fragrant to make the ginger scallion sauce.
  43. 43Flip the chicken thighs and cook the other side until just done, then rest.
  44. 44Flip the chicken thighs and cook the other side until just done, then rest.
  45. 45Flip the chicken thighs and cook the other side until just done, then rest.
  46. 46Slice the crispy chicken.
  47. 47Slice the crispy chicken.
  48. 48Slice the crispy chicken.
  49. 49Pour in the chicken resting juices from the pan into the ginger scallion sauce, making sure to scrape up all the good bits.
  50. 50Pour in the chicken resting juices from the pan into the ginger scallion sauce, making sure to scrape up all the good bits.
  51. 51Pour in the chicken resting juices from the pan into the ginger scallion sauce, making sure to scrape up all the good bits.
  52. 52Fluff the cooked mushroom rice.
  53. 53Fluff the cooked mushroom rice.
  54. 54Fluff the cooked mushroom rice.
  55. 55Serve the mushroom rice on a plate.
  56. 56Serve the mushroom rice on a plate.
  57. 57Serve the mushroom rice on a plate.
  58. 58Place the sliced crispy chicken over the mushroom rice.
  59. 59Place the sliced crispy chicken over the mushroom rice.
  60. 60Place the sliced crispy chicken over the mushroom rice.
  61. 61Finish with plenty of ginger scallion sauce on top.
  62. 62Finish with plenty of ginger scallion sauce on top.
  63. 63Finish with plenty of ginger scallion sauce on top.

Ingredients

  • 350 g chicken thighs
  • 350 g chicken thighs
  • 350 g chicken thighs
  • Salt
  • Salt
  • Salt
  • 150 g sushi rice
  • 150 g sushi rice
  • 150 g sushi rice
  • 180 ml bone broth
  • 180 ml bone broth
  • 180 ml bone broth
  • 150 g sliced shiitake mushrooms
  • 150 g sliced shiitake mushrooms
  • 150 g sliced shiitake mushrooms
  • 1 tosp soy sauce
  • 1 tosp soy sauce
  • 1 tosp soy sauce
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 tosp mirin
  • 1 tosp mirin
  • 1 tosp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 pinch Pinch of salt
  • 1 pinch Pinch of salt
  • 1 pinch Pinch of salt
  • 3 spring onions
  • 3 spring onions
  • 3 spring onions
  • 20 g grated ginger
  • 20 g grated ginger
  • 20 g grated ginger
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 20 g neutral oil
  • 20 g neutral oil
  • 20 g neutral oil

Equipment

pankniferice cookergraterbowlspoonchopping board
CRISPY CHICKEN MUSHROOM RICE | Clip Recipe