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Fried Spring Chicken with Rice

Fried chicken pieces served atop boiled rice.

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 ↓

Fried Spring Chicken with Rice

Ingredients

Directions

Prepare the chicken

  1. Pluck and singe the chicken, then cut it into small pieces and remove the intestines carefully.

Cook

  1. Brown the chicken in a hot frying pan with enough butter to prevent burning.

  2. Season the chicken with salt and pepper.

  3. Ensure the chicken is cooked through in the thickest part before serving.

  4. While the chicken cooks, boil a teacup of rice in plenty of salted boiling water for 20 minutes or until tender.

  5. Drain the rice.

Serve

  1. Place the rice on a hot platter and serve the fried chicken on top.

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. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

  4. Butter + ricetop 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

Chicken
Provides the protein and meat that is browned and cooked through in the butter.
Butter
Conducts heat for browning the chicken and keeps it from sticking and burning in the pan.
Rice
Forms the starchy base that soaks up flavour and sits under the fried chicken.

The step that matters

Ensure the chicken is cooked through in the thickest part before serving. Thick pieces can look browned on the outside while the centre is still underdone. Cooking until the thickest part is fully cooked ensures the meat is safe to eat and the texture is firm rather than pink or raw.

“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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