Chicken Fat Rice
That's right, chicken fat rice. Look how it glistens.
In Chinese we call it chicken oil rice, but why use euphemisms? The fat's what makes this rice good, and the fat deserves all the credit. I just soaked my regular white rice in water, then substituted out a cup of the water for homemade chicken stock. I added a teaspoon of salt, a tablespoon of chicken fat, stirred the whole thing really well, and set it over low heat in a heavy bottomed pot for half an hour. You could, of course, put the rice in a rice cooker instead.
Rice is perfect for mabo tofu. We just use a spice packet for convenience, but I always kick it up a notch with chili oil, Szechuan peppercorn oil, and plenty of cayenne.
The healthy portion of tonight's dinner: watercress and daikon cooked in a homemade stock of chicken and pork bones.
In Chinese we call it chicken oil rice, but why use euphemisms? The fat's what makes this rice good, and the fat deserves all the credit. I just soaked my regular white rice in water, then substituted out a cup of the water for homemade chicken stock. I added a teaspoon of salt, a tablespoon of chicken fat, stirred the whole thing really well, and set it over low heat in a heavy bottomed pot for half an hour. You could, of course, put the rice in a rice cooker instead.Rice is perfect for mabo tofu. We just use a spice packet for convenience, but I always kick it up a notch with chili oil, Szechuan peppercorn oil, and plenty of cayenne.The healthy portion of tonight's dinner: watercress and daikon cooked in a homemade stock of chicken and pork bones.
posted by Pei at
4:48 PM
2 Comments:
chicken fat rice! ingenious! I will have to try this. I should've saved the fat from the chicken sausages today. darn it.
By
jo, At
11/08/2006 10:50:00 PM
Always save fat! I skimmed mine off of some chicken stock I made ages ago, and a little lasts forever. It keeps very well in the freezer.
By
Pei, At
11/09/2006 09:12:00 AM
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