4 pounds of chicken fat or pork fat or olive oil
4 boneless chicken thighs
3 cups cooked rice
For the eggs:
4 eggs
1 tablespoon apple cider vinegar
For the brine:
1/2 cup kosher salt
1/2 cup water
3 cups water
For defumation:
1 cup wood chips or sawdust from nogueira, algarobeira, or other types of wood
For the taro sauce:
1 cup soy sauce
1/4 cup sake
1/4 cup mirin
Chicken bones and giblets
For Japanese cucumber pickle:
1 tablespoon kosher salt
1 tablespoon sugar
4-5 Japanese cucumbers, sliced into 0.6 cm thick pieces
Utensil:
Defumator
4 pounds of chicken fat or pork fat or olive oil
4 boneless chicken thighs
3 cups cooked rice
For the eggs:
4 eggs
1 tablespoon apple cider vinegar
For the brine:
1/2 cup kosher salt
1/2 cup water
3 cups water
For defumation:
1 cup wood chips or sawdust from nogueira, algarobeira, or other types of wood
For the taro sauce:
1 cup soy sauce
1/4 cup sake
1/4 cup mirin
Chicken bones and giblets
For Japanese cucumber pickle:
1 tablespoon kosher salt
1 tablespoon sugar
4-5 Japanese cucumbers, sliced into 0.6 cm thick pieces
Utensil:
Defumator
Chicken:
Place the chicken in the brine for 4 hours
Rinse and pat dry with paper towels
Smoke it cold with wood chips or sawdust from nogueira or algarobeira for 45 minutes, then transfer it to a large pot
Arrange the thighs in a single layer and cover them with fat or oil, leaving them submerged
Cook at 120°C for two hours
Let the chicken cool in its cooking liquid
Remove the thighs and transfer them to a plate, letting them cool completely
Taro sauce:
Simmer the ingredients for 2 hours, then remove from heat, strain, and let it cool
Japanese cucumbers in salt and sugar:
Mix the ingredients in a bowl, coating the cucumbers with salt and sugar, and let it sit for 5-10 minutes
Taste
If the pickle is too salty or sweet, adjust by rinsing the cucumbers under running water to remove excess seasoning
Pat them dry with paper towels and re-season
Hot eggs:
In a pot of boiling water with 1 tablespoon apple cider vinegar, place the eggs for 3 minutes
Remove with a slotted spoon
Assembly:
Heat oil, place the chicken thigh, and press
When one side is golden brown, flip it over with a spatula and press again
Transfer the chicken to a plate and slice it diagonally
Arrange the slices on top of cooked rice in the shape of a fan
Drizzle taro sauce over the chicken and rice
Add hot water to the egg and crack it into a cup
Place the cup beside the chicken
Garnish with Japanese cucumber pickle and green onions, and season the egg with freshly ground black pepper at serving time.
