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Chicken Hash with Rice Toast

A dish of chopped chicken seasoned and heated, served over toasted rice slices.

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.

  2. Place the boiled rice in a square, narrow bread pan.

  3. Refrigerate the rice in the pan.

  4. Cut the refrigerated rice into half‑inch slices.

  5. Rub each rice slice with warm butter.

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

  7. Arrange the toasted rice on a warm platter.

Make the hash

  1. In a frying pan, combine the chopped chicken with butter and a little water to moisten.

  2. Season the chicken mixture with coarse sea salt and black pepper.

  3. Heat the seasoned chicken mixture until hot throughout.

  4. Serve the chicken hash over the rice toast 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 and slicing firms the cooked rice so the slices hold together when toasted.
Butter
Fat that carries flavour and promotes browning on the rice toast and in the frying pan.
Leftover cooked chicken
Provides the main protein and savoury body of the hash.

The step that matters

Refrigerate the rice in the pan. Cooked rice that is chilled becomes firmer and drier, so the slices hold their shape instead of crumbling when toasted.

“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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