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Chicken Hash with Rice Toast

A dish of toasted rice slices topped with seasoned chicken hash.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and chicken are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Hash with Rice Toast

Ingredients

Directions

Prepare the rice

  1. Boil 1 cup of rice the night before and place it in a square, narrow bread pan in the refrigerator.

  2. The next morning, cut the rice into ½ inch slices and rub each slice with warm butter.

  3. Toast the rice slices on a broiler until they are a delicate brown.

  4. Arrange the toasted rice on a warm platter.

Make the hash and serve

  1. Heat butter and a little water in a frying pan, then add the chopped chicken.

  2. Season with pepper and coarse sea salt, and heat until hot throughout.

  3. Pour the chicken hash over the rice toast and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Chilling overnight firms the cooked rice so it slices cleanly and toasts into a crisp-edged base.
Butter
Coats the rice slices and fries the chicken, adding richness and promoting browning.
Leftover chicken
Forms the savory hash topping, with its texture set by being chopped fine and heated through.

The step that matters

Toasting the rice slices. Rice slices can dry out or burn quickly under a broiler. Watching for a delicate brown colour matters because browning, driven by heat and the sugars and proteins present, gives flavour, while over-browning makes the base bitter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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