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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"We're all gonna die." -These are the kind of tips I look for in my cooking videos
“Figure out what will kill me - and then add a tablespoon of that”
Phillip Ruff gnbvhggggggggggggggfgg1gggc. S,🙂🤗😚🤗😚🤗😚😑🤗😚🤗😽😽👦👦👦👦👦👦👦🙀🙀🙀😽😽👲👲👲🙊🙊🙊🙊🙊🙊🙊🙊🙊🙉💂
I felt some sexual tension at the end there.
Raff Zh. *glares at you* 😍
That glare😍😍😍
Idk what looks more delicious this guy or the food
Chipmunk W yes they can lol u can tell he is from the way he talks and acts
punch me in the FACE he's so pretty
*virtual punch sent*
"We're all gonna die" we all love Mr. Leone over there but Andy B is my #1
He's mine! Back off, girl. ;)
Megan McGrath no
Andy is one of the prettiest people I have ever seen. And he’s super passionate about his food, all of which looks amazing. Can’t go wrong.
Moister than an oyster
i want this guy to kiss me on the forehead and make soup for me when im sick
Das a tight shirt
Yas.
Andy is so 😍😍😍