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Chicken Hash with Rice Toast | Chef Cecil | Chef Cecil

Chicken Hash with Rice Toast

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Chicken Hash with Rice Toast

A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The rice must be prepared the night before and chilled. Toast the rice slices to a delicate brown, and serve immediately while hot.

✨ Vintage Recipe

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Original Historical Recipe

Preserved exactly as written in the original source

Original Ingredients

a cup of rice
warm butter
remains of cold fowl
butter for frying
a little water
pepper and salt

Original Instructions

1
Boil a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box
2

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UpdatedLast updated5 months ago

Next morning cut it in half inch slices, rub over each slice a little warm butter and toast them on a broiler to a delicate brown

3

Arrange the toast on a warm platter

4

Make a chicken hash from the remains of cold fowl, the meat picked from the bones, chopped fine, put into the frying pan with butter and a little water to moisten it, adding pepper and salt

5

Heat hot all through

6

Turn over the whole a chicken hash

7

Serve immediately

Chef Cecil's Modern Tips Below

Chef Cecil's Modern Tips

Modern guidance to help you succeed with this vintage recipe

Chilling cooked rice overnight allows the starch molecules to retrograde and crystallize, creating a firm, sliceable texture that holds together when toasted. The butter brushed on the rice slices promotes Maillard browning at high heat, developing nutty, savory flavors. Reheating the chopped chicken with butter and a small amount of water creates an emulsion that keeps the lean meat moist while developing fond (flavorful browned bits) in the pan.

Make Ahead

The rice must be cooked, molded, and chilled overnight (or at least 8 hours) before slicing. The chicken can be picked from the bones and chopped up to 1 day ahead; store covered in the refrigerator. However, the final dish must be assembled and served immediately as the rice toast loses its textural appeal when it sits.

Storage

This dish is best served fresh and does not store well once assembled, as the crispy rice toast will become soggy. Leftover components can be stored separately: keep unused rice slices wrapped tightly in the refrigerator for up to 2 days and reheat chicken hash in a skillet with a splash of water for up to 3 days.

AI-generated tips from Chef Cecil's culinary database

Make Ahead

The rice must be cooked, molded, and chilled overnight (or at least 8 hours) before slicing. The chicken can be picked from the bones and chopped up to 1 day ahead; store covered in the refrigerator. However, the final dish must be assembled and served immediately as the rice toast loses its textural appeal when it sits.

Storage

This dish is best served fresh and does not store well once assembled, as the crispy rice toast will become soggy. Leftover components can be stored separately: keep unused rice slices wrapped tightly in the refrigerator for up to 2 days and reheat chicken hash in a skillet with a splash of water for up to 3 days.

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