- 100g (½ cups) Koji Rice
- 100g (½ cup) Day Old Cooked Rice
- 200g (7 oz) Water
- 15g (1 tbsp) Sugar
- 5g (1 tsp) Salt
- Fried Rice:
- 454g (1 lb) Chicken Thighs, Bone-in Skin-on
- 2 Large Eggs
- 90g (3 oz) Neutral Flavored Oil
- 20g (1 ½ tbsp) Ginger
- 20g (1 ½ tbsp) Garlic
- 600g (3 cups) Day Old Cooked Rice
- 15g (1 tbsp) Fish Sauce
- 23g (1 Tbsp 1 ½ tsp) Sambal Oelek
- 30g (3 tbsp) Soy Sauce Powder
- 60g (¼ cup) Edamame
- 60g (¼ cup) Peas
- 10g (1 Tbsp) Thai Bird Chilis, Sliced Thin
- 45g (¼ cup) Scallions, Sliced Thin
Set up an immersion circulator and place a bowl inverted in the bottom of the vessel. This will act as a pedestal for the bowl the amazake will ferment in.
Fill a bowl with water and place it on top of the pedestal bowl. If the water spills over the top from the vessel into the test bowl then some water will need to be removed from the circulator. Once you have the water level correct you can move forward.
Pre-heat the immersion circulator to 131°F.
In a blender add the Koji rice, cooked day old rice, water, sugar, and salt. Blend until semi smooth, about 30 seconds.
Pour this mixture into a bowl and place it in the circulator on top of the pedestal bowl.
Cook this for 2 hours. The temperature of the circulator will help the amylase breakdown the starches into sugars.
The reason why the mixture isn’t placed in a bag and cooked is it can be stirred and had the temperature checked periodically. Also it is a good idea to taste throughout the process to see how the flavors change.
Once the 2 hours have elapsed cover the mixture 3/4s of the way and l place it on the counter for 12- 24 hours. This will start the fermentation process.
Season Amazake Chicken
In a bowl combine 2 tablespoons of amazake and the chicken thighs. Keep the skin on as the amazake works wonders on the skin. Coat the chicken well and place it in the refrigerator for at least 4 hours. This can be kept marinating for upto 48 hours.
Preheat an oven to 350°F.
Place the chicken on a sheet pan lined with baking paper and bake until it reaches 165°F, about 20 minutes.
Allow the chicken to rest for 5 minutes before slicing.
In a small sauté pan over medium low heat add ¼ of the cooking oil. Scramble the eggs and cook them in the pan until light and fluffy.
Place the eggs in a bowl and save them until needed.
Place a Wok over high heat. Once heated add the remaining oil.
Add garlic and ginger, saute for 10-15 seconds. Do not allow it to brown. Add the rice and saute them together for 30 seconds or until all the rice has been coated in oil.
Make a well in the center of the rice so that you can see the bottom of the pan below. Add the fish sauce, sambal oelek, and soy sauce powder. Toss the ingredients together until all combine.
Add the edamame and peas (or any vegetables you prefer).
Toss the rice until the vegetables have been heated through. Add the egg back to the mixture and toss once more.
Plate Amazake Fried Rice
Pour the fried rice onto a plate.
Slice the Amazake chicken thighs, removing the bones in the process. Lay the sliced chicken thighs on top of the rice.
Garnish the rice with sliced scallions and thai bird chilis. Serve immediately or store in the fridge for up to 7 days.