Chicken Bowls For You & Me

    CHICHEN BOWLS

    Chicken Bowls For You & Me

    Served over sushi rice we added a bunch of seedy, pickley things!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins

    Ingredients

    • 2 bone-in skin-on chicken breasts
    • 5 whole scallions
    • 3 cloves garlic smashed
    • 1/2 whole red chile
    • 1 tbsp soy sauce
    • 1 cups sushi rice
    • 1 medium Persian Cucumber
    • 1/4 cups pickled ginger
    • 1 tbsp toasted black sesame seeds
    • a pinch Sel Magique (Classic or Spicy)

    Instructions

    • 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 Sel Magique.
    • 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.
    • Recipe found on Bonappetit.com

    COMPLETE YOUR RECIPE

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