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 ↓
Chicken Soup
Ingredients
Directions
Prepare
Cut the chicken into small pieces and remove the skin.
Place the chicken pieces in a pot with 2 pints of water and 1 teacup of rice.
Simmer and serve
Cover the pot and let it simmer for 2 hours.
Skim the surface carefully before serving.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Chicken + ricetop 5% of all pairsSmell alikemoderateCooked together4,769 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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 and flavor, releasing savory juices into the broth as it simmers.
- Rice
- Thickens the broth slightly as its starch releases during simmering.
The step that matters
Skim the surface carefully before serving. Fat and fine foam rise to the top of simmering broth. Removing them keeps the soup clear and lighter on the palate.
“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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