chicken · rice

Chicken & Egg Rice

Get ready

Ingredients

Servings

Cook

3 Garlic Cloves
70g Petit Poi
2 tbsp soy sauce
1 Golden Egg Yolk
Enough Soy to Cover
Saucy bits
3 x Spring Onions
Thumb sized piece Ginger
2 tbsp Sesame Oil
1 Tbsp Sherry Vinegar (or rice vinegar)
1 tbsp Shiro Dashi (optional)
Pinch of salt
Right, lets do this. Wash your rice two to three times and add to a heavy-bottomed pan with the chicken stock. Bring to a simmer, turn the heat down as low as possible and pop the lid on. Cook for 15 mins, turn the heat off and let sit for at least 10 mins. OR just throw it in a rice cooker and press play.
Separate your egg yolk and pop it in a little soy bath. Dice your ginger (you can grate it), slice your spring onions and garlic and take the bones out of your chicken thighs and remove excess skin.
Mix your spring onions and ginger with your saucy bits. Taste and add more salt and vinegar to your liking. Add a tbsp of vegetable oil to a pan over a medium heat. Add your excess chicken to the pan, this is going to add delcious chicken fat to your pan. Add your chicken skin side down and cook 90% over a medium heat until super crispy. Flip them and cook for another 2 minutes or so.
Remove the chicken and the skin from the pan and set aside to rest. Add the garlic to the hot chicken fat and cook for 2 minutes. Deglaze with soy and throw in your peas. Pour the garlicy fatty goodness over your rice.
To serve, cut your chicken into chunks. Place around the rice with the egg yolk in the middle. Finish with the sauce.