I’d posted earlier in this thread what I’d done with leftover chicken and fresh rice.
I thought I’d bookend it with my shot yesterday at doing something with fresh
chicken and leftover rice:
CRISP-SKINNED CHICKEN, VEGETABLES AND LEFTOVER RICE
Spread the following on a small roasting pan lined with parchment paper:
a) a peeled onion cut into 8 pieces,
b) 4 peeled garlic cloves,
c) one small carrot cut into chunks,
d) 8 whole, small, new potatoes (or a larger one cut up),
e) a bay leaf.
Sprinkle with salt and pepper (cayenne + black).
Massage salt-pepper mix all over 4 chicken thighs (bone-in and skin-on).
Place chicken on vegetables, cover and let rest for 20–30 minutes.
Meanwhile pre-heat small oven (I used a good toaster oven) to 450 deg,
using “convection roast” if possible.
Place roasting pan (uncovered now) in oven.
After 15 minutes rotate pan and mix the vegetables with the rendered
chicken fat.
Rotate pan again after another 8–10 minutes and move and turn veg
as needed to make sure there’s no burning going on.
After about 30–35 minutes (total cooking time), pour out some of the
rendered fat, throw in 4 finely chopped scallions and about 2/3 cup of
warmed left-over rice, and stir to mix rice, scallions and veg with chicken
fat that’s left. Leave chicken skin side up.
I roasted a chicken, Zuni Cafe style. Instead of making the bread salad, I added some leftover Japanese rice to the pan and let that soak up the juices. It was very good.
These 2 weeks, weather going back to winter, freezing cold… Bad for the young shoots and new growth. We are trying to keep ourself warm, so here you go Poule au Pot of Henri IV. Normally this dish is a winter hen stew. I decide to try this recipe because one of the ingredient is rice.
I guess more of you already know the story how this hen stew was the dish of every Sunday. It was my first time making it, and it was also our first time eating it. Of course, we have tasted the ready made poule au pot chicken soup from supermarket, but never the a whole hen in a pot. I have used the following recipe.
First of all, I cooked the stuffing for the chicken, including, pork, chicken liver, bread crumb and chopped parsley,
Like your bang bang chicken, I never cook it. I saw in some recipes after the chicken being cooked, use ice and cold water to stop the cooking. I wondered if this step will make the chicken more “elastic” or crunchy texture. I really like the bang bang part!
Yeah, i agree, but since I was very hungry, I just skipped that for the first meal. After the soup got cooled off the second day, the fat became solid and I got rid of that.
I added the rice for only the last ten minutes, since it was already cooked,. I did much tossing of the rice every couple minutes to make sure it was warming evenly and getting nicely coated with the chicken juices. It did get a nice little bit of crust when I let it sit in the pan for the last few minutes, but not overwhelmingly hard and or overdone.
Here is the recipe, for timing. Of course, use your judgment, depending on the chick n you are using. Also, I have found the key to this recipe (other than a very excellent chicken), is a cast iron pan. It really makes a difference.
Notes:
Don’t rinse the chicken, just pat dry, then salt it.
Don’t “loosely cover,” just salt the chicken and stick it uncovered at the bottom of your fridge for a day or two. I’ve let it sit for four days, and it was fine.
I preheated my cast iron pan at 500, and used that heat for the first 10 minutes.
I’m going to make the Red Cooked Chicken tomorrow.
I guess this is a question for the group. We have a decent Asian Market close by, but I wanted to get the chicken somewhere else; this place didn’t have Shaoxing Rice Wine. Would you substitute it with Sherry or Mirin w/sugar added?
[quote=“fooddabbler, post:74, topic:8972”]
CRISP-SKINNED CHICKEN, VEGETABLES AND LEFTOVER RICE
[/quote]The skin and the vegetables look nicely carmelized and your carrots still look vibrant.
.