Torn Chicken with 
Crispy Rice and 
Kimchi Vinaigrette

Mixing crispy baked rice with soft, fluffy steamed rice creates the most addictive texture. Chef Hugh Acheson tops that magical rice with shredded chicken, sautéed bok choy and a spicy, tangy vinaigrette made with kimchi.

  • Active:
  • Total Time:
  • Servings: 4

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  • Jasmine Rice (see Note) 
or 3 cups warm 
cooked white rice

  • 1 1/2 teaspoon canola oil

  • 2 tablespoons extra-virgin olive oil

  • 3 small bok choy, halved lengthwise

  • Kosher salt
  • Pepper

  • 1/4 cup plus 2 tablespoons Kimchi Vinaigrette (see Note)
  • 2 cups shredded Best-Ever Roast Chicken (above) or rotisserie chicken 

  • Thai basil sprigs, 
for garnish

How to make this recipe

  1. Preheat the oven to 375°. 
In a medium bowl, mix 1/2 cup 
of the rice with the canola oil. Spread on a large rimmed 
baking sheet. Bake for 15 to 
20 minutes, until crisp.

  2. Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the bok choy cut side down and season with salt and pepper. Cook over moderately high heat until browned on the bottom, 2 to 3 minutes. Flip and cook until crisp-tender, 2 minutes longer. Transfer to a plate. 

  3. In a bowl, toss the crispy rice with the remaining 2 1/2 cups 
of cooked rice and 1/4 cup of the vinaigrette. Transfer to shallow bowls and top with the bok choy and chicken. Spoon the remaining vinaigrette into 
the bowls. Garnish with basil.

Contributed By Photo © John Kernick Published March 2017

1102837 recipes/torn-chicken-crispy-rice-and-kimchi-vinaigrette 2017-02-14T13:45:57+00:00 Hugh Acheson march-2017,chicken,roast chicken,roasting,rice,vinaigrette,hugh acheson,recipe recipes,torn-chicken-crispy-rice-and-kimchi-vinaigrette 1102837

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