Skip to main content
Main

To Boil Fowl Wutii Rice

A boiled fowl served with rice, cooked in seasoned broth and served separately.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Onion and rice are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

To Boil Fowl Wutii Rice

Ingredients

Directions

Cook the fowl

  1. Stew the fowl slowly in the clear mutton broth, well skimmed and seasoned with onion, mace, pepper, and salt.

  2. About 30 minutes before the fowl is ready, add the soaked rice.

  3. Simmer until the rice is tender, then strain it from the broth.

Dry and serve

  1. Place the rice on a sieve over the fire to dry.

  2. Keep the fowl hot.

  3. Lay the fowl in the center of a serving dish.

  4. Arrange the rice around the fowl without the broth.

  5. Serve the broth separately.

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. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  4. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rice
Absorbs flavor from the broth and turns tender, forming the side dish around the fowl.
Fowl
Slow stewing in the broth makes the meat tender and gives the broth its body.
Mutton broth
Cooks the fowl and rice, carrying flavor into both and forming the separate serving broth.

The step that matters

Stew the fowl slowly. Slow simmering keeps the meat tender and the broth clear; a rolling boil toughens the protein and clouds the liquid.

Swap the mace

How well each one fits the dish's main ingredients (mutton, onion, pepper, rice):

  1. Turmericfits better
  2. Garlicfits better
  3. Cuminfits better
  4. Macethe original

Fit is the average pairing score against mutton, onion, pepper, rice. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Mutton BrothMutton Broth292 recipesRice FrittersRice Fritters84 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipes