In Filipino homes, the smell that wakes up many families is not coffee brewing or bacon frying, but slices of garlic sizzling in oil.
It鈥檚 for a fried rice known as sinangag, a way to use up the previous day鈥檚 rice by packing it chock-full of crisp, toasted garlic. Sliced garlic is deeply browned in oil to create golden garlic chips that are mixed into the rice along with a flavorful oil that infuses the entire dish.
In this recipe from our book 鈥淐ook What You Have,鈥� which draws on pantry staples to assemble easy, weeknight meals, we add chicken to transform it into a main dish that can be eaten any time of the day. Soy sauce, scallions and a small amount of sugar give the rice complexity.
For the best texture, use cooked rice that鈥檚 been refrigerated until firm. To make enough for this recipe, in a large saucepan, combine 2 cups water and 1 1/2 cups jasmine rice (or regular long-grain white rice) that鈥檚 been rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes.
Let the rice stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled.
Start to finish: 35 minutes
Servings: 4
8 ounces boneless, skinless chicken thighs, trimmed and cut into 1/2- to 戮-inch pieces
2 tablespoons soy sauce, divided
1/2 teaspoon white sugar
Kosher salt and ground black pepper
3 tablespoons grapeseed or other neutral oil, divided
8 medium garlic cloves, thinly sliced
3 scallions, thinly sliced, white and green parts reserved separately
4 cups cooked and chilled long-grain white rice, preferably jasmine rice (see headnote)
In a medium bowl, stir together the chicken, 1 tablespoon soy sauce, the sugar and 录 teaspoon salt. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, 2 to 3 minutes. Stir the chicken, then cook, stirring occasionally, until well browned all over and cooked through, another 2 to 3 minutes. Transfer the chicken to a plate; set aside.
Wash and dry the skillet. Set it over medium-low and add the remaining 2 tablespoons oil and the garlic. Cook, stirring only occasionally at first then more often once the garlic begins to color, until some of the slices are light golden brown, about 5 minutes. Add the scallion whites and cook, stirring, until most of the garlic is golden brown, about 2 minutes.
Add the rice, breaking up any clumps, followed by the remaining 1 tablespoon soy sauce and 录 teaspoon salt. Cook over medium-high, stirring and scraping the bottom of the pan to incorporate the garlic and any browned bits, until the rice is heated through, about 2 minutes. Add the chicken and any accumulated juices; cook, stirring, until warmed through, about 1 minute.
Off heat, taste and season with salt. Transfer to a serving dish, then sprinkle with the scallion greens and pepper.
EDITOR鈥橲 NOTE: For more recipes, go to Christopher Kimball鈥檚 Milk Street at 177milkstreet.com/ap
Christopher Kimball, The Associated Press
