Andy Makes Confetti Rice

Today we're gonna be making a poached chicken breast

and it goes with this rice that I call confetti rice,

but it's really just sushi rice that's mixed with

all sorts of things.

It's actually super, super simple with only

a few ingredients and you get this kind of super tender,

moist, I hate that word, chicken.

And this incredible spicy, garlicky broth to go with it.

So first I'm using bone-in, skin-on chicken breast.

It's gonna take a little bit longer, but you're gonna have

a more flavorful broth because of it.

And then we're gonna fill it up

with about five cups of cold water.

We have scallions, so I'm just gonna turn them up

right over here.

I'll coarsely chop.

Throw that in there.

The chili, we're just gonna split in half.

We're just gonna expose the seeds, the veins.

These are Red Fresno.

You could use hot chilies, jalapenos,

and whatever fresh chili you like.

We're using one tablespoon of tamari, some salt,

start with about two teaspoons.

Garlic, I'm just gonna give it a light crush.

It's gonna become really, really tender as it cooks

and toss that in.

You don't want this to get to a rapid boil.

You just want to get it to a simmer

and then kind of leave it.

18 to 25 minutes, depending how big your chicken breasts

are until it's cooked through.

Next we're gonna be cooking the rice.

I'm using short grain sushi rice and we're (mumbles)

to get rid of excess starch.

You're just gonna rinse it until the water underneath

is not so cloudy and is pretty clear.

I'm gonna add that.

(soft music)

I'm gonna add a pinch of salt.

Poo!

Don't even.

Set this over medium-high heat, bring it to a boil,

and then as soon as it comes to a boil,

reduce it to medium-low, cover it, and let it cook

for about 18 to 22 minutes until the rice

is cooked through and tender.

We have our scallion greens.

Just chop them up, and we're gonna fold this into the rice.

You're basically making seasoned rice.

We have a medium cucumber and we're gonna slice this down.

I'm leaving these pretty thin.

We are going to take a quarter-cup of ginger

and we're just gonna give it a rough chop.

You kind of want the ginger and the scallions

to be bitsy.

So our rice is cooked and the chicken is done,

so we're just gonna remove it.

We're gonna let that cool and I'm just gonna

get rid of the solids.

The scallions, the chili.

So we have cooked rice.

First off, we're gonna add the scallions,

the cucumber, and then we're gonna add the ginger.

It already looks pretty.

And this is the pickled ginger juice

that you get from a jar.

That's one tablespoon and we're adding black sesame seeds

and then we're gonna give that a little toss.

You could add nori to this, you could not put nori in it.

It doesn't matter.

We're all gonna die.

So we have our rice here, we have our chicken cooked,

we're gonna remove it from the bone.

I don't mind the skin.

I'll probably chew on it later off camera,

and then I'm just going to remove the breast off the bone.

It looks perfectly cooked.

So we're gonna take a spoonful of the rice.

A few slices of chicken, or as much

or as little as you want.

Spoon some of the broth.

It's really super easy and it's great

for a cold winter day.

Very, very healthy.

You can make it any night of the week for yourself

or anybody else that you care for.