Dairy-Free Hainanese Chicken Rice
A Singaporean classic made safe for dairy and nut allergies! Tender chicken, fragrant rice, and a flavorful ginger-garlic sauce.
Ingredients
- about 680 g Chicken thighs
- 2 cups Jasmine rice
- 4 cups Chicken broth (dairy-free)
- 7.62 cm Ginger
- 6 cloves Garlic
- 4 stalks Scallions
- 1 tbsp Sesame oil
- 2 tbsp Soy sauce (low sodium)
- 1 medium Cucumber
- 1 large Lime
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the jasmine rice until the water runs clear. In a pot, combine the rice with the dairy-free chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- 2While the rice is cooking, poach the chicken thighs in a pot of simmering water with 2.54 cm of ginger and 2 cloves of garlic for about 20-25 minutes, or until cooked through. Remove chicken and let cool slightly, then slice.
- 3To make the sauce, mince the remaining ginger and garlic. In a small bowl, combine minced ginger, minced garlic, sesame oil, and soy sauce.
- 4Serve the sliced chicken over the fragrant rice, garnished with scallions and cucumber slices. Serve the ginger-garlic sauce on the side, along with lime wedges.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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