Chicken-Fat Rice

Use with Master Stock Crispy Chicken

Chicken-Fat Rice
Chicken-Fat Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    C. uncooked Calrose Rice

  • 3

    T. rendered chicken fat or unsalted butter

  • 1/2

    C. finely chopped yellow onion

  • 3

    T. minced peeled fresh ginger

  • 1

    C. low sodium chicken broth

  • 1

    C. water

  • 2

    t. kosher salt

  • 1

    pandan leaf, smashed and tied in a knot (optional)

Directions

1. Place rice in a large bowl and rinse with cool running water until water runs clear. Drain rice. 2. Heat chicken fat in a large, heavy sauce pan over medium low. Add onions, cook, stirring occasionally until completely translucent, about 10 minutes. Add ginger; cook, stirring occasionally, until softened, about 3 minutes. 3. Add rice, chicken broth, 1 C. water, salt, and pandan to saucepan. Bring to a simmer over medium-high. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. Remove and discard pandan, fluff rice with chopsticks or fork. Cover and keep warm until ready to serve.

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