Have I told you about my awesome cookbook collection? I have quite a few! One of my latest ones is called Cook Real Hawaii by Sheldon Simeon. I was actually lucky enough to meet him at a popup right here in NYC at one of my favorite restaurants called Nowon. He even signed the book for me! Chef Sheldon is one of the Bravo Top Chef contestants, and I couldn’t wait to get my nose deep into the book, and cook a dish asap. His restaurant is located on Hawaii, so there is only a slim chance that I’d be able to dine there. Ergo: the only way to taste his cooking is to actually cook a recipe of his. Which I did. I chose a rice dish, because, well, I like rice. And of course I’m posting this recipe, because you should benefit from my adventures, and make this dish for yourself. It’s so good.
What you’ll need:
- 2 pounds bone-in, skin-on chicken thighs
- 1/2 tsp white pepper
- 1 1/2 tsp garlic salt
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 cup uncooked rice
- 6 cups chicken broth
- 1 tbsp fish sauce
- I bunch scallions, thinly sliced
- soft boiled eggs, peeled and halved
- crushed pork rinds
Place the chicken in a large bowl and sprinkle with garlic salt and white pepper. Toss to coat, then set aside.
In a large pot, heat the oil over medium heat until shimmering hot. Add the onion, minced garlic, and ginger and cook, stirring occasionally, until softened and fragrant, about 5 minutes, Add chicken and cook, stirring occasionally until the skin begins to browned and the fat renders, about 5 minutes.
Stir in the rice so that it’ coated in chicken fat and cook for another 5 minutes, until the rice smells toasted and nutty.
Pour in the chicken stock. Increase the heat and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until the chicken is nearly falling off the bone and the rice grains have broken down significantly, 45 minutes to 1 hour. Remove the chicken from the pot and let cool. Adjust the consistency with water if needed. When the chicken cooled down enough to handle, remove the meat from the bones and roughly chop. Season the rice with the fish sauce. Divide among bowls and assemble by placing chicken, scallions, egg and crushed pork rinds.