Pairs well with Japanese Style One Pot Chicken and Rice
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Japanese Style One Pot Chicken and Rice
136.7K views • 2mo ago
2.1K
65
1.5% engagement
An easy and affordable one-pan meal featuring bone-in chicken thighs cooked with jasmine rice in a flavorful broth, perfect for a busy weekday dinner.
00:20:00 total
Serves 3
easy
Main Various
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🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- Bone in chicken thigh - 1000-1050g (1000-1050g)
- Salt - 1 tsp (6g) (for chicken seasoning)
- Sugar - 1 tsp (6g) (helps retain moisture in chicken, optional)
- Soy sauce - 2 tsp (10ml) (for chicken seasoning)
- Oyster sauce - 2 tsp (20g) (for chicken seasoning)
- Jasmine rice - 300g (measured before washing)
- Water - 370ml (for broth)
- Kombu - 4g (or MSG 2g) (or substitute with MSG)
- Salt - 1/4 tsp (1.5g) (for broth)
- Soy sauce - 1 tsp (5ml) (for broth)
- Oyster sauce - 1 tsp (10g) (for broth)
- Neutral oil - 2 tsp (for cooking chicken, about 2 tsp)
- Garlic - 1/2 tsp (4g) (minced or grated)
- Ginger - 1/2 tsp (4g) (minced or grated)
- Black pepper - watch the video to see (to taste)
- Sriracha sauce - to taste (optional for serving)
Instructions
- Prepare Chicken: Season bone-in chicken thighs with salt, sugar (optional), soy sauce, and oyster sauce. Set aside.
- Prepare Broth: Combine water, kombu (or MSG), salt, soy sauce, and oyster sauce to make the broth.
- Cook Chicken: Heat neutral oil in a cold pan over medium heat. Place chicken thighs skin side down and cook for 2-3 minutes, pressing and rotating occasionally to brown evenly. Remove about half of the rendered fat, reserving if desired.
- Add Aromatics: Add garlic, ginger, and black pepper to the pan. Cook for about 1 minute until fragrant.
- Add Rice and Broth: Add jasmine rice and pour in the prepared broth.
- Cook Rice and Chicken: Bring to a boil, then reduce to low heat and cook covered for 14 minutes.
- Rest: Turn off heat and leave the pot on the stove for 15 minutes to allow residual heat to finish cooking.
- Serve: Optionally add sriracha sauce for spice and serve hot.
