Dairy-Free Egg-Free Hainanese Chicken Rice Rolls

Instructions

1. 1In a medium saucepan, combine the 1 cup of Jasmine rice and the 2 cups of chicken broth. Add the 5.08 cm of ginger (peeled and roughly chopped) and the 3 cloves of garlic (peeled and smashed). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and let it cool slightly.
2. 2While the rice cooks, place the about 450 g of chicken thighs in a medium pot and cover with water. Bring to a simmer over medium-high heat (191°C / 190°C) and poach for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Remove the chicken from the water and let it cool slightly. Once cool enough to handle, shred or dice the chicken into bite-sized pieces.
3. 3Thinly slice the 3 stalks of scallions and the 1 small cucumber.
4. 4Prepare the dipping sauce by combining the 2 tbsp of soy sauce and the 1 tsp of sesame oil in a small bowl.
5. 5Prepare to assemble the rolls. Have the cooled rice, shredded chicken, sliced cucumber, and sliced scallions ready. Carefully dip one of the 8 rice paper wrappers in warm water for about 15-30 seconds, or until it is pliable but not sticky. Lay the softened wrapper flat on a clean, damp surface.
6. 6Place a portion of the cooled rice, shredded chicken, sliced cucumber, and sliced scallions near the bottom edge of the softened rice paper wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and finally, roll tightly from the bottom up to create a compact roll. Repeat with the remaining wrappers and filling.
7. 7Serve the 8 Hainanese Chicken Rice Rolls immediately with the prepared dipping sauce.

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