Momofuku “Chicken and Egg” Rice Bowl
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Courtesy of Elizabeth Winslow, Adapted from Momofuku by David Chang and Peter Meehan.
Deeply flavored, succulent chicken comes full circle with a perfectly poached egg in this comforting Asian one-bowl dinner.
Easy
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PrintIngredients
For 1 Batch(es)
Bowl
- 8 cups water
- 1 cup plus 1 T. sugar, divided
- 1 cup plus 1 T. kosher salt, divided
- 4 boneless chicken thighs
- 2 strips smoky bacon
- 5 cups grapeseed oil
- 2 cucumbers
- 4 cups cooked short-grain rice
- 4 poached eggs
- 1/2 cups sliced scallion (greens and whites)
- 1 Ginger-scallion sauce
- 1 handful Cilantro leaves
Sauce
- 2 1/2 cups thinly sliced scallions
- 1/2 cup grated ginger
- 1/2 cup grapeseed oil
- 1/4 cup soy sauce
- 3 tablespoons water
- 2 teaspoons rice vinegar
Momofuku “Chicken and Egg” Rice Bowl Directions
- Combine water, 1 cup of sugar and 1 cup of salt in a large container. Stir until dissolved. Add chicken, cover and refrigerate for at least 1 hour and no more than 6. Remove chicken and discard brine.
- Preheat oven to 180°. Pack chicken snugly into a pot or other ovenproof vessel. Tuck bacon strips around the chicken. Pour grapeseed oil over the chicken to cover. Bake for 50 minutes.
- Remove from oven and cool. Chill chicken in the fat. This step can be done up to a week in advance. When you are ready to serve the dish, remove the chicken from the fat and drain on a plate.
- Make a quick cucumber pickle: slice the cucumbers into thin slices. Toss with remaining sugar and salt and allow to sit until ready to serve.
- To make the ginger scallion sauce, combine all ingredients and let sit for 10–15 minutes for flavors to develop.
- Heat a cast-iron grill pan or heavy skillet over medium-high heat for 1–2 minutes, until the pan is hot. Add chicken skin-side down and brown deeply, 3–4 minutes, using a small, heavy skillet to weigh it down. Transfer chicken to a cutting board.
- Portion the rice among 4 deep soup bowls. Use the back of a soup spoon to create a shallow indention in the middle of each bowl of rice and slide a poached egg into it. Divide cucumber among the bowls, nestling them together in a mound. Cut the chicken into ½-inch thick slices, and fan around the egg. Sprinkle with scallions and drizzle with ginger-scallion sauce. Garnish with cilantro leaves.
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