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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.

Toast the rice

  1. Rub warm butter over each slice and toast them on a broiler until golden brown.

  2. Arrange the toast on a warm platter.

Make the hash and serve

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

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

  3. 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
Chilled overnight, it firms up so the slices hold their shape and toast crisp.
Butter
Adds fat and browning, giving the rice toast a golden colour and rich flavour.
Leftover chicken
Provides the main protein; moistened with butter and water so it stays tender when reheated.

The step that matters

Toasting the rice slices until golden brown. Under a broiler the surface can go from golden to burnt within seconds. Browning comes from the Maillard reaction, which needs sufficient surface dryness and heat, and the butter helps it brown evenly. Watch closely and pull the toast as soon as it is golden.

“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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