Andy Makes Confetti Rice with Chicken | Bon Appétit
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- Published on: Tuesday, January 9, 2018
- We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.
Get the recipe: https://www.bonappetit.com/recipe/confetti-rice-with-chicken-in-spicy-garlic-broth
INGREDIENTS
2 bone-in, skin-on chicken breasts (about 1½ pounds total)
5 scallions
3 garlic cloves, smashed
½ red chile (such as Fresno), seeds removed, coarsely chopped
1 tablespoon tamari or soy sauce
Kosher salt
1 cup sushi or other short-grain rice
1 medium Persian cucumber, halved lengthwise, thinly sliced crosswise
¼ cup pickled ginger, finely chopped, plus 1 tablespoon pickling juice
1 tablespoon toasted black sesame seeds, plus more for serving
RECIPE PREPARATION
Cover chicken with 5 cups water in a medium pot. Cut white and pale green parts from scallions (reserve dark green parts) and add to pot, along with garlic, chile, tamari, and 2 tsp. salt (chicken should be just submerged in pot; if not, add more water to completely cover). Heat pot over medium-high. As soon as liquid begins to boil, immediately reduce heat to medium-low and gently simmer until chicken is cooked through, 16–20 minutes (an instant-read thermometer inserted into the center of a piece should register 155°; temperature will continue to rise once off heat). Transfer chicken to a plate; let cool slightly. Using a spider or slotted spoon, remove and discard solids from broth. Keep broth warm over low heat.
Meanwhile, rinse rice in a fine-mesh sieve, stirring with your fingers, until liquid runs mostly clear. Shake off excess water and transfer to a medium saucepan; add a pinch of salt. Add 1¼ cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is mostly absorbed, 18–22 minutes. Fluff with a fork; cover and let sit 10 minutes.
Finely chop reserved dark green parts from scallions and set aside 1 Tbsp. for sprinkling. Toss remaining chopped scallions, rice, cucumber, ginger, pickling juice, and 1 Tbsp. sesame seeds with a wooden spoon or rubber spatula in a large bowl until rice looks speckled; season with salt.
Pull chicken meat off bones; thinly slice. Divide rice and chicken among bowls and pour some hot broth over. Sprinkle each bowl with sesame seeds and reserved scallions. Reserve leftover broth for sipping.
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Andy Makes Confetti Rice with Chicken | Bon Appétit
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I wish Andy would say hi back to me, that will really make my day/night😉 hiii Annddyyy
Like the intersection aka riff on chix & rice - poached chix breast _ broth w/ seasoned sushi rice "salad" in a bowl. I do something similar with Mexican flavor profile. Thanks for great idea-awesomness in a bowl. My family will love !
it's literally so hard to pay attention to andy's vids like he's so gorgeous
A pinch of salt!!! Omg
Wait wait wait this is a new set? It’s not at the Test Kitchen??
YES I live for this!!!
boiled chicken.. lol
Did he say we are all going to die? Like in the end or immediately? You might want to check your content ba.
Loose the T shirt
I can tell he’s gay by the way he crashes the garlics.
"Don't even." LOL!
I’m wet.
No one hates the word moist. It’s trendy to all of a sudden not like that word. No one had an issue with the word before it was on the news as something else that’s stupid to be offended by lol.
Why tf does this channel keep putting out unorthodox fried rice videos...? Do at least ONE with a traditional recipe...
Brad must be abusing him to much in the test kitchen lmao . He’s cooking at home now .. Brad if you read this comment go easy on the little middle eastern smurf he’s trying I like a lot of stuff he makes but I’ll pass on the dish in this video .
I love Andy!!! MORE OF ANDY
This tight tee 🔥🔥🔥
When andy said "anybody else that you cared for" i feel like that hit him pretty hard..
1. ba kitchen loves Fresno chili.
2. That better have been Brad's tamari.
3. Love you Andy
M O I S T