- Mirepoix:
- 20g celery
- 100g carrots
- 125g onion
- 40g mushrooms
- 3g garlic
- 40g oil
- 4g salt
- Miso Confit:
- 100g chicken fat
- 2 tsp Shiro miso
- 1 garlic clove
- 1 spring thyme
- ½ red chili
- 10g grated ginger
- Corn fed chicken thigh:
- 100g chicken thigh, de-boned
- Miso confit*
- 10g Chopped chives
- Rice pot:
- 50g cooked Mirepoix*
- 160g washed Japanese rice
- 190g brown chicken stock
Chicken Rice Pot
Alex Craciun
7th March 2017
Chicken Rice Pot
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken Rice Pot recipe a try? As part of The Staff Canteen Live, Alex Craciun will be creating his chicken rice pot recipe for his demonstration at IFE 2017 - supported by Westlands. You can register here: www.ife.co.uk/tsc
Ingredients
Method
Mirepoix:
Cut all of the ingredients into nice 1/2 cm cubes. Mix all the ingredients and roast them at a high temperature.
Miso Confit:
Mix all of the ingredients together in a pan. Once fat and miso are melting together it’s ready to be used to season the chicken thigh.
Corn fed chicken thigh:
Put chicken and miso confit in vacuum bag. Cook in a water bath for 45minutes at 62.5°c. Roast in a pan, skin first, until crispy. Add chives on top.
Rice pot:
Assemble the rice and stock in a pot. Bring to boil, then lower the heat to a minimum for 10 minutes. Set aside for 5 minutes.
Open the rice pot and add:
1. Mirepoix
2. Chicken thigh
3. Slow cooked egg
4. Salt, pepper
5. Yakitori glaze
Cardinal rules of rice making:
Wash the rice 30 minutes before cooking and let it drain in a colander. Use a heavy, tight lidded pot. Adjust the amount of liquid used for boiling to fit the rice you are cooking. Do not remove the lid while cooking. Let the rice settle in a covered pot for 15 minutes after the heat is turned off.
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