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A dinner consisting of soup, chicken, rice, squash, tapioca pudding, and sauce.

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 ↓

Dinner

Ingredients

Directions

Prepare

  1. Prepare the soup as desired.

  2. Cook the chicken until fully done.

  3. Boil the rice according to package instructions.

  4. Steam or roast the squash until tender.

Make the pudding and serve

  1. Prepare hot tapioca pudding and serve with sauce.

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. Rice + saucetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Chicken
Provides the main protein, whose firming as it cooks gives the dish its substance.
Rice
Absorbs water as it boils, becoming soft and fluffy and forming the starchy base of the meal.
Squash
Softens when steamed or roasted, adding mild sweetness and a tender texture.
Tapioca pudding
Tapioca starch thickens the liquid as it heats, giving a soft, creamy set.

The step that matters

Cook the chicken until fully done. Proteins firm as they heat, so overcooking makes meat dry and tough, while undercooking leaves it unsafe to eat. Checking that it is cooked through without overshooting keeps it both tender and done.

“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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