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Chicken Hash with Rice Toast

A dish of finely chopped chicken seasoned with salt and pepper served over toasted rice slices.

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. Cut the boiled 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 toasted rice on a warm platter.

Cook the chicken and serve

  1. Pick the meat from the bones of the leftover chicken and chop it finely.

  2. In a frying pan, heat butter and a little water, then add the chopped chicken, salt, and pepper.

  3. Heat the mixture thoroughly and serve it 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 cooked rice firms up, so the slices hold their shape and toast crisp.
Butter
Browns the rice toast and adds richness and a toasted, savory flavor.
Leftover cooked chicken
Provides the main savory meat base of the hash, reheated until hot throughout.

The step that matters

Boil the rice the night before and chill it. Cooked rice that has cooled in the refrigerator becomes firmer as its starch sets. Warm, freshly cooked rice is soft and crumbly, so the slices would break apart under the broiler instead of toasting into intact pieces.

“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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