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Kevin Godbee posted an update
Crispy Skin Chicken Thighs, Forbidden Rice with Corn, Sautéed Kale.
In ancient China, black rice was considered a precious and rare commodity, reserved exclusively for the emperor and his court. The name “forbidden rice” reflects this historical exclusivity. It suggests that common people were forbidden from consuming this rice, which was only accessible to the elite.
As to the corn, I don’t know of any recipe that mixes it with this rice. I just had some corn, and thought yellow and black would look cool and taste good together.
Ezra Origuella, Judy Keegan and 4 others6 Comments-
Level:
Scoolinary Team
This photo captures elegance through simplicity—what a stunning plate! ✨The crispy chicken thigh is golden and inviting, perfectly contrasted by the vibrant greens and the deep color of the forbidden rice. The microgreens and edible flowers add a delicate, almost poetic touch.
Your instinct to combine the rice with corn was spot on—not just for color, but for how it plays with the nuttiness of the rice and sweetness of the corn.
Thanks again for the historical insight—it elevates the dish from beautiful to meaningful. How did the textures come together on the palate?1-
@soldamiani Thank you!
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Level:
Sous Chef
This looks absolutely delicious! 😍 I love the historical touch about forbidden rice.
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@lanamihajlovic Thank you!
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Kevin, , that’s such a thoughtful and visually striking plate—crispy chicken, vibrant greens, and that bold contrast of forbidden rice with corn. The historical note adds a beautiful layer of meaning, and your instinct to pair yellow with black wasn’t just clever—it’s culinary storytelling. Sometimes the best combinations come from trusting your eye and your palate, and this one feels both regal and grounded.
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@judyrusselllive-com-au Thank you!
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