Crispy Hainanese Chicken Rice Bites

Ingredients

• about 450 g Chicken Thighs (boneless, skinless)
• 5.08 cm Ginger
• 4 cloves Garlic
• 4 cups Chicken Broth (low sodium)
• 1 cup Jasmine Rice
• 1 tsp Sesame Oil
• 2 tbsp Coconut Aminos (SOY-FREE)
• 2 tbsp Tapioca Starch
• 1/2 tsp White Pepper
• 1/2 medium Cucumber

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the about 450 g Chicken Thighs (boneless, skinless), the 5.08 cm Ginger (peeled and roughly chopped), and the 4 cloves Garlic (peeled and smashed). Add the 4 cups Chicken Broth (low sodium). Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 15 minutes, or until the chicken is cooked through. The chicken should reach an internal temperature of 74°C.
2. 2Carefully remove the about 450 g Chicken Thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into small pieces. Strain the cooking broth through a fine-mesh sieve into a clean bowl, discarding the ginger and garlic solids. You should have about 3.5 cups of reserved broth.
3. 3Return the reserved 3.5 cups of chicken broth to the large heavy-bottomed pot. Add the 1 cup Jasmine Rice. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes.
4. 4Add the shredded chicken, 1 tsp Sesame Oil, 2 tbsp Coconut Aminos (SOY-FREE), 2 tbsp Tapioca Starch, and 1/2 tsp White Pepper to the cooked rice. Mix everything together thoroughly until well combined.
5. 5Roll the mixture into small, bite-sized balls or flatten them into small patties, about 3.81 cm in diameter. You should have about 16-20 bites.
6. 6Heat a 30.48 cm non-stick skillet over medium heat. Once the pan is hot, carefully place the rice bites into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3-4 minutes per side, until they are golden brown and crispy. The internal temperature of the bites should reach 74°C.
7. 7While the rice bites are cooking, thinly slice the 1/2 medium Cucumber.

Substitutions

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