Jan 9, 2008

Chicken Thigh Steak Rice 雞腿飯

Trust me,
I've been thinking about a proper name for this meal for quite some time,
I just can't figure out a title that describes it properly.
Chicken thigh steak rice seems like the only "ok" option I have.

So here were some of the lame ideas that came across my mind:
Chicken thigh with mushroom soy sauce (what about the rice?),
Asian style chicken thigh rice (It's not THAT Asian though..),
Chicken thigh steak rice with mushroom and soy sauce (Mmm...I don't know about that..),
So on and on and on....

My head hurts,
Maybe you can help me with an ideal name after reading the recipe.

Chicken Thigh Steak Rice 雞腿飯-


1 chicken thigh (with skin and bone)
1 stem of scallion (chopped)
1 egg
Small bundle bok choy
2 shitake mushrooms (sliced)
1/2 small onion (sliced)
Rice (around 1 cup)
1 cube of butter
Freshly ground black pepper
Red pepper flakes
Extra virgin olive oil
Soy sauce
Dried seaweed flakes


Run 4 deep cuts on the chicken thigh (skin side) so it'll cook through easily later on.
Sprinkle some salt and pepper on both sides,
Let's go ahead and prepare other ingredients now.

Have the cooked white rice ready in a bowl.

Heat up a small pot of water,
Bring to a boil and add one pinch of salt in it.
Toss in the bok choy and let it cook for about 1 minute,
Drain it and place on top of the rice.

Drizzle some olive oil in the pan and make a sunny side up egg.
(I don't need to include instructions on how to make sunny side up egg, do I?)
Transfer the egg to the rice bowl.

Preheat the oven to 425 degrees Fahrenheits.

Drizzle some olive oil in the skillet,
When the oil gets really hot,
We can start pan-searing the chicken thigh, skin side down for about 2 to 3 minutes,
Turn to the other side for about 2 minutes.
Transfer that to a baking sheet, but leave the excess oil in the pan.
Top the chicken with one small cube of butter,
Into the oven for about 20 minutes.

In the mean time, we can start preparing for the sauce.
Since we still have oil in the skillet,
Just toss in the onions along with about 2 teaspoons of salt,
Cook for about 1 minute,
Sprinkle some red pepper flakes along with chopped scallions and keep cooking for another minute or two.
Toss in the mushroom slices and give it a toss,
Add about 2 tablespoons of soy sauce, 1 teaspoon of mirin, 2 teaspoons of sugar, and 1 1/2 cup of hot water,
Bring to a boil and let the sauce cook down till it thickens a little bit.

When the chicken is ready,
Take it out from the oven and let it sit for a few minutes,
Transfer to the rice bowl and drizzle the sauce we just made over it.

Served with dried seaweed flakes.
Our meal is done!

Chicken thigh chicken thigh,
No more brainstorming for a name,
My brain is like a storm already.

Cindy's Rating: 6
Cindy's Friend's Rating: 7.2

End Note:
Cindy's Friend's Rating will be added to my blog in the future,
Under the circumstances that one or a few of my poor friends get to be the white mouse to try out my dishes.
Muahahahhahaha (evil laugh).


  1. 雞腿飯 is appropriate. From some angle, I thought it looks like Japanese don too! :P

  2. To tigerfish~
    Yeah I was thinking about something donburi too~
    I don't know~my head still hurts!

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