Chicken Rice (Nut-Free)

Ingredients

• 1 kg Chicken thighs
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 3 slices Ginger
• 4 cloves Garlic
• 2 leaves Pandan leaves
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1 medium Cucumber

Instructions

1. 1Place the 2 cups of long-grain rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 2 cups of long-grain rice, 4 cups of chicken broth, 3 slices of ginger, 4 cloves of garlic, and 2 leaves of pandan leaves. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes.
3. 3While the rice cooks, place the 1 kg of chicken thighs in a steamer basket set over a pot of simmering water. Cover and steam for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Alternatively, poach the chicken in gently simmering water until cooked through. Remove the chicken from the pot or steamer and let it rest on a cutting board for 5 minutes.
4. 4After resting, slice the cooked 1 kg of chicken thighs into bite-sized pieces.
5. 5Remove and discard the ginger slices, garlic cloves, and pandan leaves from the cooked rice.
6. 6Fluff the cooked rice gently with a fork.
7. 7Serve the sliced 1 kg of chicken thighs over the fluffy rice. Drizzle with 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Garnish with slices from the 1 medium cucumber.

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