Hypebeast Eats… Chicken and Rice by Matt Abergel of Yardbird
January 9, 2012 ⋅ Lifestyle ⋅ by Eugene Kan ⋅ 10916 Views
Hypebeast Eats… Chicken and Egg Rice by Matt Abergel
of Yardbird

Last time around, we launched our Hypebeast Eats with Eddie Huang’s rendition of Hainanese Chicken in which he touched briefly on the relation of chicken and rice. Although it was far from deliberate, former Masa (NYC)/ZUMA (HK) chef Matt Abergel of Hong Kong’s Yardbird had a similar objective when he set out to put his own spin on Chicken and Rice that is probably much different than what you’re used to ethnically speaking. Forgoing the literal approach of using chicken protein, it’s the bit parts that factor into this scrumptious dish comprised of rendered chicken fat and rice, topped with double fried chicken skin.

If you’re in Hong Kong, make a stop on quiet Bridges St. for chicken-centric yakitori, a myriad of interesting and delectable eats… and Yardbird’s own Japanese shochu and sake, the latter which is brewed in Shiga, Japan.

Ingredients
  1. 01 chicken skin
  2. 02 steamed mochi rice
  3. 03 chicken stock
  4. 04 chicken fat
  5. 05 caramelized onions
  6. 06 spring onions
  7. 07 sweet peas
  8. 08 black pepper
  9. 09 onsen egg
  10. 10 sea salt

Step 1
The ingredients needed for Chicken and Egg Rice (from left to right, top to bottom) – chicken skin, steamed mochi rice, chicken stock, chicken fat, caramelized onions, spring onions, sweet peas, black pepper, onsen egg, sea salt.

Step 2
Pour 2 tablespoons of rendered chicken fat into a pan and coat thoroughly.

Step 3
Add par-cooked mochi rice into the pan and saute lightly.

Step 4
Add caramelized onions.

Step 5
Combine onions into the rice.

Step 6
Slowly add chicken stock and stir.

Step 7
Heat a skillet in the salamander.

Step 8
Continue stirring the rice.

Step 9
Season rice with sea salt.

Step 10
Season rice with black pepper.

Step 11
Add raw sweet peas and combine.

Step 12
Add cooked rice to the hot skillet and make a small nest in the center.

Step 13
Remove onsen eggs from steamer (onsen eggs are cooked at 62.5 degrees in the shell) and crack onto a paper towel to remove excess water and egg white.

Step 14
Place onsen egg into the nest.

Step 15
Garnish with chopped spring onions.

Step 16
Garnish with twice fried chicken skin.

Step 17
The finished product – Chicken and Egg Rice.



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  • http://twitter.com/TheBedStuyDandy Anthony Thomas

    Sounds delicious, think I’ll make it this week. Thanks Hypebeast for the eats… -TheBedStuyDandy

  • http://pulse.yahoo.com/_EUDL3XE5ODCERMBE5FOATN3KWI hanna

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  • salvatore Defranco

    This is information needed before preparing this meal.

  • matt abergel

    none whatsoever.

  • matt abergel

    they are onions caramelized in chicken fat for about 3 hours, then pureed.

  • matt abergel

    coat the chicken skin with a mixture of wheat flour and potato starch, and fry at 160 degrees until light brown, remove the skin, let it cool, and fry a second time at 180 degrees until nicely browned and crispy.
    -yardbird

  • http://soundcloud.com/shigga SHIGGA

    looks amazing.

  • http://www.blossomcorner.com Sarah Gabbitas

    I  love the idea of the poached…steamed egg in the rice it looks delicious!

  • http://pulse.yahoo.com/_4RT5BSNLYQB4L2EFD2VHIMR5MA Henri

    is there a relation between this yardbird and the yardbird in miami, florida?

  • salvatore Defranco

    Are those really caramelized onions? Looks like paste!

  • http://twitter.com/Ytakayam Tack

    keep it up!

  • Anonymous

    I feel like he should have been a bit more in-depth with the preparation of the chicken skin… it seems like an important part of the dish

  • Chenjivar

    im hungry like a fugga, thanks hypefood.

  • http://twitter.com/guyitsmathew Mathew James Sotelo

    karmaloop use my rep code

  • kidsteeyo

    Damn now that looks good.

  • Anonymous

    where do I cop??? shits fire

  • Tyler Long

    looks so good

  • http://twitter.com/SlackerK k K

    I need easier recipes please.
    I do like this though, keep em coming.

  • Wavey_LenZ

    More plz HB
    Also did we really need two steps for seasoning a bit patronising me thinks.

  • http://twitter.com/tastemui MuiJ

    chinese take away please

  • http://twitter.com/Dotseoem جن

    WTF?

    So… I can replace the salamander with an oven?…
    Looks like a bacon omelet though. Eh.

    -Hypebeast Hates Me.

  • http://twitter.com/greeniepear Amanda Pear Chua

    oh! i wanna do this column! i’m a good cooking~ :)
    so, this menu is look good anyway…make me hungry! 

  • KENNETH LING

    yummy