Let’s talk about chicken and rice because honestly, is there a greater, more wholesome combination than chicken and rice? This particular chicken and rice is a combination of sushi rice, a spicy and aromatic broth, along with perfectly crisp chicken breasts, and a poached egg. Cutting open a perfectly poached egg into the dish turns the broth into pure, luxurious velvet that tastes simply perfect.

This recipe requires several pots and pans and is best suited for an evening when you can devote some time to cooking!


Serves: 2

Cost: $

Skill Level: Intermediate

Time to Make: 60 minutes (30 minutes inactive)



2 tablespoons butter

1 large leek (or 2 small leeks)

1-2 red Fresno chili peppers (depending on your spice preference)

1 small yellow onion

7 cloves garlic

1 tablespoon minced ginger

2 tablespoons tamari or soy sauce

3 cups chicken stock

1 cup water


2 tablespoons olive oil

2 skin-on, boneless chicken breasts

1 cup sushi rice (or short-grain rice)

1 teaspoon salt

1 large egg

2 teaspoons white vinegar

1 teaspoon salt

Black sesame seeds, optional, for serving


Prepare Ingredients: Preheat oven to 375ºF. Trim and thoroughly rinse the leeks and roughly chop. Trim and roughly chop the chili peppers. Peel the garlic and onion and roughly chop both. Pat the chicken dry and season withs alt and pepper. Chill until ready to cook.

Cook the Broth: Heat the butter in a large pot over medium high. Once melted and frothy, add the leeks, onion, chili pepper, garlic, onion, and ginger. Cook, stirring regularly until softened and beginning to brown, about 7 minutes. Turn the heat to high and cook an additional minute. Add the soy sauce and use your spoon to scrape up and browned bits stuck to the bottom of the pot. Stir in the chicken stock and water. Bring to a boil and then reduce heat, cover, and cook for 30 minutes. After 30 minutes. strain the broth through a fine mesh sieve into a bowl and discard the solids. Wipe out the pot and transfer the broth back to the pot and keep warm.

Prepare the Rice: Rinse the rice with water until the water runs clear. Drain off the excess water and transfer the rice to a small saucepan. Add 1¼ cup cold water and 1 teaspoon salt. Turn the heat to high and bring to a boil. Once boiling, cover, and reduce heat to very low and simmer for 20 minutes until the water has been absorbed. Turn off the heat and let stand, covered, for 10 minutes. Set aside and keep warm.

Cook the Chicken: In a medium oven-proof skillet, heat the 2 tablespoons olive oil over medium high until very hot. Add the chicken, skin-side down, and cook for 5 minutes without moving until the skin is well-browned and crispy.Flip and transfer to the warm oven and cook for 10-12 minutes or until the thickest part of the chicken breasts reads 165ºF. Remove from the oven and transfer to a plate. Right before serving, carefully slice the chicken cross-wise.

Prepare the Poached Egg: Crack a cold egg into a small ramekin. Fill a 2-quart sauce pan with cold water. Add the salt and the white vinegar. Turn the heat to medium high. Once the sauce is just barely simmering (you should only see a few bubbles), use the handle of a wooden spoon to quickly stir the water clockwise. Once a whirlpool has formed, very gently (but quickly) drop the egg into the center of the whirlpool. Turn the heat off, cover, and cook for precisely 5 minutes without removing the cover. After 5 minutes, use a slotted spoon to carefully remove the egg from the pot. Poach the second egg the same way.

To Serve: Divide the cooked rice between bowls. Ladle the warm broth over the rice and arrange the sliced chicken on top. Serve with a poached egg on top of the rice and sprinkle the black sesame seeds over the entire dish. Enjoy!

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