This was a “shime” 締め we had one weekday evening. This is loosely based on the recipe from “Otsumami yokocho” volume 1, page 132. This dish “keihan” 鶏飯 is supposedly famous in Kagoshima prefecture 鹿児島 but a similar combination of boiled chicken and rice appears to be somewhat universal across the Asian ethnic food cultures with the Hainanese variation best known (we never had this but only saw it in the Anthony Bourdain’s No reservations, Singapore episode).
The most important part of this dish is the broth/soup. This is not a recipe to follow but this was what happened. I was vaguely thinking about this dish when I ended up with excess kelp and bonito broth but it took almost 10 days before I finished the broth for this dish. I started this with the leftover Japanese dashi broth (using a dashi pack when I made “snap peas in broth”). I kept the dashi I did not use in the refrigerator for several days. When I deboned chicken thighs for another dish, I warmed up the dashi and added the chicken thigh bones (4) with more sake, slices of ginger and several stalks of scallion and simmered it for 30-40 minutes. I let it cool and again placed it in the refrigerator. The next day, I removed all the bones and congealed fat and strained it to a sealable container and kept it the fridge until today. I first warmed up the broth and gently poached a half skinless, boneless breast for 10 minutes. I took out the chicken breast and set aside. I added more sake, and light-colored “usukuchi” soy sauce 薄口醤油 to taste with a touch of mirin to finish the broth for this dish. This turned out to be a very nice delicate broth with a hint of ginger.