Valentine's Day Recipe: Roast Chicken & Congee
Looking to expand your skills in the kitchen while impressing your Valentine’s date? You’ve come to the right place. With this roast chicken recipe from our friend Taylor Byrd, you’re in the clear to drop the smoothest line in culinary romance: “Why go out on Valentine’s Day? The best restaurant in town is right here in my kitchen.”
Seriously, though, this recipe is deceptively simple, and hits the table offering a full spectrum of beautiful colors, tastes, and textures. Start by ordering the highest-quality poultry in the state, and gather the other ingredients while you wait for Rosso & Flynn to deliver the goods right to your door.
Roast Chicken & Congee
1 cup sushi rice
1 1/2 tbsp ginger
2 cloves garlic
1/2 medium onion
1/2 cup white wine
6 cups chicken stock
Salt, to taste
1 tsp fish sauce
2 tbsp black vinegar
Chicken legs and thighs (2 each)
Kosher salt and black pepper, to taste
1 bunch green onion
1/2 cup crispy shallot
5 boiler onions
1 Fresno chili
2 tbsp sesame seed
1 tbsp togarashi
2 tbsp white vinegar
Peel and mince ginger. Mince garlic. Mince onion. Measure wine. Measure rice.
Over medium high heat, sweat ginger, onion, garlic until soft, approximately 2 minutes. Add rice, toast 3 minutes. Deglaze with wine. Stir to incorporate and cook until liquid is reduced by half. Add 1 cup stock, stir until incorporated. Repeat this process, stirring occasionally, until rice is cooked and begins to break down. Cook the congee as you tackle the next steps. Final product should be slightly soupy.
Cut green onion and fresno chili. Peel and halve boiler onions.
In a sauté pan over medium high heat, add small amount of grapeseed oil and sear boiler onions, cut side down, 2-3 minutes until charred. Remove and allow to cool. Cut the root end and remove petals individually. Set aside.
Heat 4+ inches of water and 2 tablespoons of white vinegar in a pot until a gentle simmer.
Preheat oven to 400 degrees.
Season congee with black vinegar, salt, and fish sauce. Keep hot.
Heat sauté pan over medium high heat. Season chicken with kosher salt and black pepper. Add 1 tablespoon grapeseed oil, and sear chicken skin side down until golden brown, approximately 3-5 minutes. Flip chicken, put pan in the oven until internal temperature reaches 165 degrees, approximately 10-15 minutes. Remove and rest to get ready for final plating.
Crack eggs into a small container. Gently add eggs to vinegar water to poach, approximately 3-5 minutes, to desired doneness. Remove with slotted spoon. Set aside on towel. Eggs may be returned to warm water for 20 seconds just before plating to reheat.
Final plating: spoon congee into bowl. Tightly arrange toppings around one half of the rice towards the rim of the bowl. Place egg in center. Sprinkle togarashi. Place chicken on small plate, top with flaked sea salt. Serve with lime wedges.