Chinese Chicken Rice Sushirrito

Updated: Mar 15

For years, I had been experimenting with the fusion of local rice dishes with the iconic Mexican burrito but had failed epically until I gave up that idea. You can read all about it here. Lately, I had been seeing a lot of sushirrito posts popping up on my feed. I am very fascinated by the combination of sushi and burrito idea, I was thinking to myself, why didn't I think of that? I jumped into this opportunity and created loads of ideas that stormed to my mind.


One of my Instagrammers requested me to create one from some of my local dishes. So, I tot of putting pizza aside, for now, and create this recipe, and oh, that Instagrammer actually owns and runs a legit sushirrito eatery called, Sushinista. They are located at Berkeley California, so do check them out.

Sushi and burrito's main ingredient is rice. There're loads of Singaporean rice dishes to choose from and to be honest, I am kinda exhausted from the Nasi Lemak exposure. I decided to choose a simple Chinese style Chicken Rice. I wanna called it "Hainanese" Chicken Rice, but as a rebel, I do not like sticking to dogma. I infused a French confit technique to make my chicken-based stock and oil. The method not only brings out the chicken flavor more, but it also enhances the whole chicken rice dish into another level.

The traditional way of prepping the chicken is to boil and bathe the whole chicken in a pot of water along with all the herbs and spices. I personally find that the method doesn't really bring out the chicken flavors into the stock and rice. No offense there. I rubbed the chicken thighs (instead of a whole chicken) with salt and sit in the fridge for 24 hours with all the herbs and spices, then slow-baked in a low temperature in the oven for several hours. I utilized all the bones, herbs and spices to make my chicken stock (making sure nothing goes to waste). With that French confit technique, the whole chicken rice is elevated.

Not forgetting the chili sauce. I mean, what is Chinese Chicken Rice without the iconic zesty chili sauce? What I dislike about most eateries is that their chili sauce is too spicy that it overpowers everything else. I, as usual, will deseed my chilies. I top the chicken rice off with coriander, carrots and cucumber. This is how this sushirrito is born. This is a 3 days long process, but I guarantee that it is well worth all the time and effort in the end when you take that mouthful.

Ingredients:

(Serve 4)

  • Chicken Confit:

  • Chicken Thigh With Skin + Bones, 2

  • Sea Salt, 10g

  • White Pepper, 1/2 TSP

  • Garlic Crushed, 5 Cloves

  • Ginger Thinly Sliced, 1 Inch

  • Green Onion / Scallions Sliced Into 1 Inch, 1 Bunch

  • Lemongrass White Parts Only Smacked, 2 Stalks

  • Canola / Peanut / Vegetable Oil, 300g

  • Chicken Stock:

  • Water, 1 Liter

  • Chicken Bones From Thighs, For The Stock

  • Garlic Crushed, 5 Cloves

  • Ginger Thinly Sliced, 1 Inch

  • Green Onion / Scallions Sliced Into 1 Inch, 1 Bunch

  • Lemongrass White Parts Only Smacked, 1 Stalk

  • Sesame Oil, 1 TBSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Chili Sauce:

  • Red Chilies Thinly Sliced Deseeded, 3 Adjust To Preference

  • Thai Red Chili Padi Thinly Sliced Deseeded, 2 Adjust To Preference

  • Ginger Thinly Sliced, 1 Inch

  • Garlic Finely Minced, 5 Cloves

  • Fresh Lime Juice, 1/8 Cup

  • Fresh Lime Zest, 1 Lime

  • Sea Salt, Pinch

  • Chicken Rice:

  • Oil From The Chicken Confit, 4 TBSP

  • Garlic, 4 Cloves

  • Ginger, 1 Inch

  • Japanese Sushi Rice, 1.5 Cup

  • Chicken Stock, 400ml

  • Lemongrass White Parts Only Smacked, 1 Stalk

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Sushirrito:

  • Hua Tiao Chiew / Chinese Cooking Wine, 2 TBSP

  • Soy Sauce, 1/8 Cup

  • Sesame Oil, 1 TSP

  • Oil From The Chicken Confit, 1 TBSP

  • Granulated Sugar, 1/2 TSP

  • Nori Sheet, 8

  • Cucumber Julienned, 1/2

  • Carrot Julienned, 1/2

  • Coriander Coarsely Chopped, A Handful

Equipment:

  • Sauce Pot

  • Oven

  • Cast Iron Skillet / Pan

  • Rice Cooker

  • Casserole Dish

  • Blender / Food Processor

  • Sushi Mat

Directions:

  1. Preparing the chicken confit.

  2. Using a sharp knife, remove the bones from the chicken thigh.

  3. Leave the skin intact.

  4. Set the bones aside.

  5. In a shallow bowl, add chicken thigh.

  6. Rub the chicken with salt and pepper.

  7. Make sure the chicken is well coated.

  8. Add in garlic, ginger, green onion and lemongrass.

  9. Cover with cling film and chill in the fridge for 24 hrs, no more no less.

  10. After 24 hrs, transfer the herbs and spices into a skillet.

  11. Preheat the oven to 135 degree celsius or 275 fahrenheit.

  12. Wash the chicken thoroughly under running water.

  13. Set the chicken in an oven proof casserole dish skin side up.

  14. Pat the chicken dry with kitchen paper.

  15. In a skillet over medium-low heat, add oil and half of the chicken bones

  16. Allow the ingredients to cook for about 8 to 10 mins.

  17. Pour the oil thru' a strainer and into the casserole.

  18. Discard the residue.

  19. *Make sure the casserole is big enuff for the 2 chicken thigh and not overlapping. Also make sure the chicken is fully submerged in the oil. Add more oil if necessary.*

  20. Cover the casserole with aluminum foil.

  21. Wack into the oven and bake for 3 hours.

  22. After 3 hours, remove from the oven.

  23. Remove aluminum foil and set aside on the counter to rest for 1 hr.

  24. Cover with cling film and set aside in the fridge until ready to use.

  25. Prepare chicken stock.

  26. In a sauce pot over medium heat, add water, the remaining chicken bones, garlic, ginger, green onion and lemongrass.

  27. Bring it up to a simmer.

  28. Turn the heat down to low and allow it to simmer for about 1hr or reduced in half.

  29. Add in sesame oil and stir to combine well.

  30. Taste and adjust for seasonings with salt and pepper.

  31. Give it a final stir.

  32. Remove from heat, transfer into a large bowl thru' a strainer.

  33. Discard all the residue.

  34. You should have at least 400ml worth of stock. Add water if necessary.

  35. Set aside until ready to use.

  36. Prepare chili sauce.

  37. In a blender, add chilies, chili padi, ginger, garlic, lime juice and zest.

  38. Blitz until smooth paste form.

  39. Taste and adjust for seasoning.

  40. Set aside in the fridge until ready to use.

  41. Prepare the rice.

  42. In a blender, add oil, garlic and ginger.

  43. Blitz until smooth past form.

  44. Transfer onto a skillet over medium-low heat.

  45. Saute until aromatic.

  46. Remove from heat and transfer into the rice cooker.

  47. Wash rice until the water is clear.

  48. Transfer rice into the rice cooker.

  49. Add in the chicken stock, lemongrass, salt and pepper.

  50. Stir to combine well.

  51. Cook the rice as per the manufacturer's instructions.

  52. Assemble the sushirrito.

  53. In a skillet over medium heat, add 2 TBSP of the oil from the chicken confit.

  54. As soon as the oil is heated up, place the chicken onto the skillet skin side down.

  55. Sear until the skin is crisp brown.

  56. Flip and sear the other side for about 30 secs.

  57. Remove from heat and set aside.

  58. Repeat the process for the remaining chicken thigh.

  59. Deglaze the skillet with Hua Tiao Chiew and reduce the liquid slightly.

  60. Spoon the liquid mixture onto the chicken.

  61. The chicken should have that "fall-off-the-bone" texture.

  62. In a small bowl, add soy sauce, sesame oil, oil and sugar.

  63. Stir to combine well and until the sugar has dissolved. Set aside.

  64. Place a sushi mat on a working counter.

  65. Place a piece of nori sheet on the mat.

  66. Scoop about 1 cup of rice onto the nori sheet.

  67. Using the back of a spoon, spread the rice to cover the whole nori sheet leaving some space along the edges.

  68. Drizzle some of that soy sauce mixture over the rice.

  69. Tear and place the chicken on the edge towards you.

  70. Spoon just a bit of the chili sauce next to the chicken.

  71. Place cucumber over the top of the chili, followed by carrot.

  72. Scatter coriander over the top.

  73. Roll into the log-shaped burrito.

  74. Tuck tightly as you roll.

  75. Repeat the process for the remaining sushirritos.

  76. Slice and serve immediately.

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