HYPEBEAST Eats... Chicken and 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 soju.

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Food & Beverage
945 Hypes 0 Comments

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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