Homemade: Chicken rice, reimagined

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Something a little closer to home. Not a deconstruction per se, but a familiar dish, re-imagined. 

First, a chicken stock is made by pressure cooking chicken bones. It is then reduced until it tastes very close to the soup that you usually get when you order chicken rice(sans the MSG).

The broth is split into two batches, the first gets tossed with rice krispies. They crackle and pop, and soak up whatever liquid you toss them in; in my case, they take on chicken flavor. They are put into a dehydrator and dehydrated at 40C until crisp again. They take on a darker, browner color from the heat and the color of the stock. They have the flavor of chicken, but the flavor is faint. I re-introduce the same chicken broth into the rice krispies, then dehydrate them again as before. The flavor intensifies. The whole process is repeated a total of 5 times until you end up with chicken rice krispies.

The other half of the broth is further reduced until the flavor is intense, pounded garlic and ginger is added to the broth and allowed to infuse. Chicken breast is placed into a bag with this intense broth, then cooked sous vide at 61C. The breast is removed and chilled.

The dish is completed by tossing the chicken rice krispies with rendered chicken fat, this makes it easier to press it onto the chicken breast. The breast is placed in an oven to bake till the rice toasts slightly and becomes extra crisp. It is served on lines of traditional chicken rice chilli sauce and a ginger-garlic paste. It seems unusual, but when you eat a bite of all components, it tastes exactly kind chicken rice, and yet… it is not.

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4 thoughts on “Homemade: Chicken rice, reimagined

  1. Welcome back! Interesting idea and beautifully presented. Seems a lot of work; I’ll see if I can come up with a shortcut version :-)

  2. tokyohamster says:

    wow that’s so creative and such a labor of love! i love the way you presented it on the slate dish!

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