Which Came First, The Chicken or The Egg?

While this age-old question remains, Yardbird’s ‘Chicken & Egg Rice’ proves that it really doesn’t matter which came first – it’s mixing the chicken and the egg that’s important. This dish has become one of Yardbird’s signature menu items – it’s the ultimate comfort food and not as hard to make as you’d think (but it will take some time and effort)!

Learn the secrets to making  the ‘Chicken & Egg Rice’ below:

INGREDIENTS:

• Steamed mochi rice
• Sake
• Sea salt
• Black pepper
• Chicken skin
• Chicken flour
• Rendered chicken fat
• Caramelized onions
• Chicken stock
• Sweet peas
• Onsen egg
• Spring onions

METHOD:

1. Rice prep: wash rice until the water turns clear and soak the rice in water overnight
2. Par-steam rice with sake and salt
3. Chicken skin: dust the chicken skin with dry chicken flour and fry twice to achieve extra crispiness
4. Pour 2 tablespoons of rendered chicken fat into a pan and coat thoroughly
5. Add par-steamed rice into the pan and sauté lightly
6. Add caramelized onions
7. Slowly add chicken stock and stir until rice is cooked
8. Heat a skillet in the salamander
9. Continue stirring the rice and season with salt and pepper
10. Add raw sweet peas and combine
11. Add cooked rice to the hot skillet and make a small nest in the center
12. Remove an onsen egg from the steamer (onsen eggs are cooked for about 1 hour at 62.5 degrees Celcius in the shell) and crack onto a paper towel to remove excess water and egg white
13. Place onsen egg into the nest and garnish the dish with chopped spring onions and crispy chicken skin
14. ENJOY!

Header Photo By: @mellowedhigh