5030 · chicken · easyrecipes · highproteinrecipe · rice

S2. EP. 1 CRISPY CHICKEN & MUSHROOM RICE ‍

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Prep
—
Cook
—
Total
30 min
Calories
785
Protein
53g
Carbs
66g
Fat
36g

Get ready

Ingredients

For the chicken

  • 350 g chicken thighs deboned, skin on
  • Salt

For the rice

  • 150 g sushi rice rinsed
  • 180 ml bone broth
  • 150 g sliced shiitake mushrooms
  • 1 tbsp soy sauce
  • 1 garlic clove grated
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • Pinch of salt

For the ginger scallion sauce

  • 3 spring onions finely sliced
  • 20 g grated ginger
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp MSG
  • 20 g neutral oil

Cook

Method

  1. Season the chicken thighs lightly with salt and place them skin-side down in a cold pan. Turn the heat to medium and let the fat slowly render until the skin is deeply crisp, about 8-10 minutes. Flip and cook the other side until just done, then rest.
  2. For the rice, rinse the sushi rice under cold water until it runs clear, then drain. Add the rice, water, soy sauce, mirin, rice vinegar, salt, grated garlic and sugar to a small saucepan and stir to combine. Scatter the sliced mushrooms evenly over the top. Bring the pot to a boil, cover with a tight lid, reduce to low, and cook for 12 minutes. Turn off the heat and let it steam for another 12 minutes without lifting the lid. Or just cook as normal in a rice cooker.
  3. For the sauce, add the sliced spring onions, minced ginger, salt, sugar, and MSG to a heatproof bowl. Heat the oil until smoking and pour over everything, stir until glossy and fragrant. Pour in the chicken resting juices from the pan, making sure to scrape up all the good bits.
  4. Slice the crispy chicken. Serve over the mushroom rice and finish with plenty of ginger scallion sauce.