Chicken Pilaf | 鸡肉抓饭
- Daniel
- Jun 19, 2021
- 4 min read
Updated: May 22
I don't eat rice but when I do, it has to be something special like this Uyghur dish. As I had said before in my previous Uyghur recipe, their food is usually cooked for a large gathering. There is no difference for this dish as well.
Very much Injera, people will gather around this large plate of rice and they will dig in with your hands. On a side note, maybe I should post an Injera recipe in the future.
Anyway, this is not an orthodox or authentic version of the dish per se. I do switch the ingredients and cooking method around for a typical home kitchen. Because I know that not everybody, myself included, does not have a large wok.
Traditionally, lamb is used. I do not consume lamb, so I used chicken instead. Do not worry, as I have included tips on the directions down below for lamb as well as beef.
The salad pairs well with the rice to give uniqueness to the dish.
This recipe might seem quite complicated with a long list of ingredients and a long process, but once you have prepared the salad and chicken in advance, the cooking process is straightforwardly easy.
Whatever you do, do not skip the raisins. I know it is a bit awkward to cook raisins with savory meat and rice, but trust me, it adds a very complex flavor to the dish and makes this dish special. Without much further ado, let's get started with the recipe.
Ingredients:
(Serve 4)
Salad:
High Quality Olive Oil, 1 TBSP + More
Red Onion Finely Minced, 1
Garlic Thinly Sliced, 3 Cloves
Mild Green Chili Deseeded, 1
Cucumber Cored Finely Sliced, 1/2
Tomatoes Cored Finely Sliced, 2
Chinese Black Vinegar, 20g
Dried Basil, Pinch
Sea Salt, Pinch
White Pepper, Pinch
Black Pepper, Pinch
Chicken:
Cumin Seeds, 1 TBSP
Sichuan Peppercorns, 1 TSP
Facing Heaven Pepper / 朝天椒 / de árbol, 3 Adjust To Preference
Chicken Thigh Boneless Skinless Diced Into 1" Cubes, 500g
Cornstarch, 2 TSP
Soy Sauce, 2 TBSP
High Quality Olive Oil, 2 TBSP
Sea Salt, Pinch
Dried Mushroom Powder, Pinch
Pilaf:
High Quality Olive Oil, 30g
Long Grain Rice, 210g
Red Onion Finely Sliced, 1
Sea Salt, Pinch
Demerara Sugar, Pinch
Garlic Finely Sliced, 3 Cloves
Carrots Preferable Organic Non-GMO Oblique Sliced, 250g
Chicken Stock, 354g + 118g
Raisins, 70g
Equipment:
Cast Iron Skillet / Pan
Spice Grinder
Directions:
Prepare the Salad
In a skillet over medium heat, sauté onion until translucent.
Add garlic and sauté until aromatic.
Transfer to a large bowl to remove raw bite (optional step).
Toss with remaining salad ingredients and a drizzle of olive oil.
Chill in the fridge until ready to serve.
Marinate the Chicken
Toast cumin, peppercorns, and chilies in a skillet over medium heat until fragrant.
Blitz into a fine powder using a spice grinder.
Place chicken thighs in a bowl.
Add the spice blend and remaining rub ingredients.
Mix to coat evenly.
Cover with cling film and marinate in the fridge for at least 2 hours.
Soak the Rice
Add rice to a bowl.
Rinse and drain 5 times until water runs clear.
Submerge rice in water and soak for 1 hour.
Cook the Pilaf
Heat olive oil in a skillet over medium-high heat.
Add marinated chicken, sear until browned on the bottom.
Flip and cook another 2–3 minutes. Remove and set aside.
In the same skillet, sauté onion with salt and sugar until caramelized.
Add garlic and cook until aromatic.
Stir in carrots and the seared chicken with juices.
Add 354g chicken stock and deglaze well.
Lower heat and simmer, covered, for 15–20 minutes, or until liquid is reduced by half.
If using lamb or beef, cook longer for tenderness.
Add the remaining 118g of chicken stock. Stir to combine.
Add and Cook the Rice
Drain soaked rice and gently layer over the chicken mixture.
Use the back of a spatula to coax the rice toward the sides—don’t pack it down.
Poke holes throughout with a wooden chopstick for steam circulation.
Cover and cook on low for 10 minutes.
Gently fold the top layer of rice for even cooking.
Poke holes again and cook, covered, for another 6 minutes.
Avoid adding more liquid—this will make the rice mushy.
Taste and season with salt.
Add raisins and give it a final stir.
Remove from heat.
To Serve
Spoon rice onto plates.
Serve with chilled salad on the side.
Garnish with carrot tops if using.
Eat with clean hands for full enjoyment.
Pro Tips
Meat Swap: If using lamb or beef, substitute chicken stock with lamb/beef stock.
Rice Tip: Jasmine works well, but any long-grain rice is suitable.
Presentation: Carrot stems make a beautiful garnish.
These are the beautiful carrots that I'd used.
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