26 March 2014

Tah chin with shredded chicken thighs and aromatic broth boiled rice

In this second post of my Tah chin series (See 1st here), I start the dish with first poaching chicken with assorted aromatic spices. As the result, I end up having shredded chicken and aromatic broth. As I use skin-on chicken, the broth will have enough fat (i.e. Schmaltz) and there will be no need to added external fat (e.g. butter, yolks,…). Then, I parboil the rice in the broth and use the shredded chicken in the middle layer. 

This is probably my closet version to the traditional Tah chin though it is still twisted enough and very different!    

Ingredients:
3 cups Jasmine rice
4 cups of aromatic broth(recipe follows)
1 cup Greek yogurt(plain with 2~3% of fat)
2 TBSP maple syrup
1 TBSP rich saffron solution
½ cup barberries
Shredded chicken from making aromatic broth 

Aromatic broth:

2 kg (4 lbs) chicken thighs(with bone and skin)
2 bay leaves
2 star anise pods
12 cloves
2 cinnamon sticks
20 pepper corns
1 rosemary spring
1 large white onion
6 cups water
1 TBSP salt




Place all of  broth ingredients in a slow-cooker and cook on low for 4 hours. Alternatively, chicken could be poached on stove-top(low heat un-covered) or braised in oven(375F~190C). Strain the broth. Reserve 4 cups for parboiling the rice.

Reduce the remaining broth to ¼ cup.

Shred cooked chicken when cool enough to handle and combine with barberries and reduced chicken broth; set aside. 

Parboil the rice in the reserved broth on high heat. Add no more salt as the amount in the broth recipe is enough for the entire dish.

Cook until rice is almost dry but still very al-dente. Mix the cooked rice with yogurt, maple and saffron. Unlike other Tah chin recipes, the fat here comes from rendered chicken fat and is actually schmaltz.

To assemble tah chin, lay half of the rice on bottom of a heavy non-stick pan. The pan should be at least 10 inches(25cm) in diameter and 5 inches(12cm) deep. Arrange an even layer of shredded chicken over rice and finish with the other rice half. .

 Here we go!. This recipe should give you two of these that you see in picture and will feed 5 or 6

The cooking procedure is exactly like the previous post. In brief: Cooking happens on stove top with cloth wrapped lid and it starts with 5 minutes on high and continues for 90 minutes on low. When done, the sides start to crisp up as you can see above.

As it was mentioned on previous post :
“Tip2: You can start sampling the rice on the side to see if it is crispy enough. Remember the bottom rice (that you can’t access) is always much darker than the side rice. So consider that.
Here you can precisely compare the bottom and side colors.




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