We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice. Get the recipe: https://www.bonappetit.com/recipe/confetti-rice-with-chicken-in-spicy-garlic-broth INGREDIENTS 2 bone-in, skin-on chicken breasts (about 1 pounds total) 5 scallions 3 garlic cloves, smashed red chile (such as Fresno), seeds removed, coarsely chopped 1 tablespoon tamari or soy sauce Kosher salt 1 cup sushi or other short-grain rice 1 medium Persian cucumber, halved lengthwise, thinly sliced crosswise cup pickled ginger, finely chopped, plus 1 tablespoon pickling juice 1 tablespoon toasted black sesame seeds, plus more for serving RECIPE PREPARATION Cover chicken with 5 cups water in a medium pot. Cut white and pale green parts from scallions (reserve dark green parts) and add to pot, along with garlic, chile, tamari, and 2 tsp. salt (chicken should be just submerged in pot; if not, add more water to completely cover). Heat pot over medium-high. As soon as liquid begins to boil, immediately reduce heat to medium-low and gently simmer until chicken is cooked through, 1620 minutes (an instant-read thermometer inserted into the center of a piece should register 155; temperature will continue to rise once off heat). Transfer chicken to a plate; let cool slightly. Using a spider or slotted spoon, remove and discard solids from broth. Keep broth warm over low heat. Meanwhile, rinse rice in a fine-mesh sieve, stirring with your fingers, until liquid runs mostly clear. Shake off excess water and transfer to a medium saucepan; add a pinch of salt. Add 1 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is mostly absorbed, 1822 minutes. Fluff with a fork; cover and let sit 10 minutes. Finely chop reserved dark green parts from scallions and set aside 1 Tbsp. for sprinkling. Toss remaining chopped scallions, rice, cucumber, ginger, pickling juice, and 1 Tbsp. sesame seeds with a wooden spoon or rubber spatula in a large bowl until rice looks speckled; season with salt. Pull chicken meat off bones; thinly slice. Divide rice and chicken among bowls and pour some hot broth over. Sprinkle each bowl with sesame seeds and reserved scallions. Reserve leftover broth for sipping.Still havent subscribed to Bon Appetit on YouTube? http://bit.ly/1TLeyPn ABOUT BON APPTIT Cook with confidence using Bon Appetits kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Andy Makes Confetti Rice with Chicken | Bon Apptit
