Photo by Kym9932
Kym9932's Notes:
Expand4 chicken thighs (bone in) Ask a question about this ingredient
1 cup Broken Rice (or jasmine rice) Ask a question about this ingredient
1 tablespoon 5 spice seasoning Ask a question about this ingredient
1 tablespoon Granulated Garlic Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
4 pieces Garlic (minced) Ask a question about this ingredient
1/2 Medium Onion (chopped small) Ask a question about this ingredient
1/4 cup Rice Wine Ask a question about this ingredient
2 cups Chicken Broth Ask a question about this ingredient
1 cup Vegetable Stock Ask a question about this ingredient
4 tablespoons Olive Oil Ask a question about this ingredient
2 tablespoons 100% sesame seed oil (I use black sesame seed oil) Ask a question about this ingredient
Make a spice mixture of the 5 spice, granulated garlic and salt
Ask a question about this stepPrep the chicken by drying with paper towels and then using the olive oil cover the chicken pieces then sprinkle 1/ 2 of the spice mixture over the chicken be sure to get both sides.
Ask a question about this stepPut in a 350 degree oven for 45 mins or until the chicken it done
Ask a question about this stepWhile the chicken is cooking start the rice
Ask a question about this stepIn a pot that is at lease 4 qt, heat the pot to medium and then add the sesame seed oil (this cannot over heat) put in the onions and minced garlic adding a pinch of the salt. You are only going to soften the onions and garlic. If you are using a regular rice then put it in at this point to lightly coat and toast (you want move to the grains to turn white), then add 1 cup of the chicken stock, 1 cup of the vegetable stock and the rice wine. If you are using broken rice then just put it in
Ask a question about this stepAdd the 1 cup of the chicken stock, 1 cup of the vegetable stock and the rice wine
Ask a question about this stepLet the rice break down and start to thicken up
Ask a question about this stepAdd the other cup of stock as needed.
Ask a question about this stepWhen the chicken is done take it out of the pan and add 1 cup of water
Ask a question about this stepPut the pan back into the oven to loosen up the roasted bits
Ask a question about this stepOnce the chicken has cooled enough to handle (remove the skin if you used the skin on thighs) then cut it up into bit size pieces and add to the rice
Ask a question about this stepAdd in the remaining ½ of the spice mixture
Ask a question about this stepDepending on how thick the soup is add as much of the 1 cup of the stock you made to from the drippings as needed
Ask a question about this stepThe rice needs to break down but not to mush it should still have some pieces of broken rice for texture
Ask a question about this stepAdjust seasoning as needed
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I strongly suggest the use of the broken rice not only does it cook faster but really gives the soup a very smooth texture. In addition there really is no substitute for the 100% sesame seed oil. Sesame seed oil often will be a half mixture of soy oil and sesame seed oil this is an oil that is used for frying (think stir fries). For this application you will really need the 100% .