Anhui-style Crispy Rice Cake with Chicken (Tahchin)

Ingredients

In this Anhui-style adaptation of Tahchin, we incorporate the unique flavors and ingredients of Anhui cuisine. The original Iranian dish is typically made with saffron, yogurt, and basmati rice, while our version uses Anhui spices and short-grain rice. The cooking technique also differs, as we aim to achieve a crispy exterior on the rice cake. These adaptations infuse the dish with the distinct flavors and textures of Anhui cuisine, creating a delightful fusion of Iranian and Anhui culinary traditions. We alse have the original recipe for Tahchin, so you can check it out.

• 2 cups (400g) short-grain rice 2 cups (400g) short-grain rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Anhui five-spice powder 1 teaspoon Anhui five-spice powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions for garnish Chopped green onions for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, bring the chicken broth to a boil. Add the rice and cook until it is 70% cooked. Drain the rice and set aside.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
4. 4.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
5. 5.
   Sprinkle the Anhui five-spice powder over the chicken and stir well to coat.
6. 6.
   Pour in the soy sauce and Shaoxing wine. Season with salt and pepper to taste. Cook for an additional 2-3 minutes.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Grease a round baking dish with oil. Layer half of the partially cooked rice on the bottom of the dish.
9. 9.
   Spread the cooked chicken evenly over the rice layer.
10. 10.
    Cover the chicken with the remaining rice, pressing down gently to create a compact layer.
11. 11.
    Cover the baking dish with aluminum foil and bake for 30 minutes.
12. 12.
    Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and crispy.
13. 13.
    Allow the dish to cool for a few minutes before carefully flipping it onto a serving platter.
14. 14.
    Garnish with chopped green onions and serve hot.

Treat your ingredients with care...

• Short-grain rice — The use of short-grain rice is essential to achieve the desired texture of the crispy rice cake. Avoid using long-grain rice as it won't provide the same results.

Tips & Tricks

• To enhance the flavor, marinate the chicken in the Anhui five-spice powder, soy sauce, and Shaoxing wine for 30 minutes before cooking.
• For an extra crispy top, brush the rice cake with a little oil before baking.
• Serve the dish with a side of Anhui-style pickled vegetables for a tangy contrast.

Serving advice

Serve the Anhui-style Crispy Rice Cake with Chicken as a main course, accompanied by a fresh salad or steamed vegetables. It can also be enjoyed on its own as a satisfying and flavorful meal.

Presentation advice

Present the dish on a large platter, showcasing the golden crispy exterior of the rice cake. Garnish with chopped green onions for a pop of color. Serve with pride, highlighting the fusion of Iranian and Anhui culinary traditions.