Crispy Chicken & Mushroom

• total tid: 33 minutes

Ingredienser

For the chicken

350g chicken thighs, deboned, skin on Salt

For the rice

150g sushi rice, rinsed

180ml bone broth

150g sliced shiitake mushrooms

1 tosp soy sauce

1 garlic clove, grated

1 tosp mirin

1 tbsp rice vinegar

Pinch of salt

For the ginger scallion sauce

3 spring onions, finely sliced

20g grated ginger

1 tsp salt

1 tsp sugar

1 tsp MSG

20g neutral oil

Vejledning

Season the chicken thighs lightly with salt and place them skin-side down in a cold pan. Turn the heat to medium and let the fat slowly render until the skin is deeply crisp, about 8-10 minutes. Flip and cook the other side until just done, then rest.

For the rice, rinse the sushi rice under cold water until it runs clear, then drain. Add the rice, water, soy sauce, mirin, rice vinegar, salt, grated garlic and sugar to a small saucepan and stir to combine. Scatter the sliced mushrooms evenly over the top.

Bring the pot to a boil, cover with a tight lia, reduce to low, and cook for 12 minutes. Turn off the heat and let it steam for another 12 minutes without lifting the lid. Or just cook as normal in a rice cooker.

For the sauce, add the sliced spring onions, minced ginger, salt, sugar, and MSG to a heatproof bowl. Heat the oil until smoking and pour over everything, stir until glossy and fragrant. Pour in the chicken resting juices from the pan, making sure to scrape up all the good bits.

Slice the crispy chicken. Serve over the mushroom rice and finish with plenty of ginger scallion sauce.