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Boiled Fowl with Rice

A dish of boiled fowl served with rice, seasoned with salt, pepper, cheese, chicken fat, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and rice 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 ↓

Boiled Fowl with Rice

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare and cook

  1. Cut up the fowl and boil until tender.

  2. Wash the rice and blanch it in salted water for a few minutes.

  3. Finish cooking the rice in the broth from the boiled fowl, adding broth gradually to avoid excess moisture.

Finish and serve

  1. Season the rice with cheese and chicken fat, then add the egg yolk to bind it just before serving.

  2. Serve the rice as a border around the fowl.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  2. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  3. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Chicken + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,936 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Pepper + chickentop 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

Fowl
Provides the main meat and the broth that cooks the rice.
Rice
Absorbs the broth and forms the bulk of the dish as a starchy base.
Chicken fat
Adds richness and carries flavour through the rice.
Egg
Binds the rice as the yolk sets slightly with gentle heat.
Grated cheese
Adds savoury, salty flavour and a little extra fat to the rice.

The step that matters

Adding the egg yolk. Egg yolk proteins set at around 65 to 70°C, so stirring it into very hot rice can scramble it. Adding it just before serving, with the rice no longer boiling, lets it bind the grains smoothly.

“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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